A new Swedish vegan pizza has sold out just days after it was launched.
Supermarkets across Sweden started reporting that they had run out of Oumph! pizzas within two days of them going on sale.
Henrik Åkerman, Marketing Director at Food for Progress, the company behind Oumph!, told PBN: "The social media buzz before the launch revealed that people were eagerly anticipating the arrival of the Oumph! pizza, but we could never have guessed that a vegan, frozen pizza was going to be such an instant success.
"We have now increased the production of the pizza, in order to meet the overwhelming consumer demand."
The pizzas - which are made from hand-stretched Italian pizza dough and baked in a wood-fired brick oven - come in two flavors. Both are topped with a plant-based organic cheese style topping from Violife.
Oumph!, the brand's flagship meat-alternative product, tops both pizzas. It is made from soya beans and is completely plant-based, free from gluten, dairy and nuts.
The Italian Style Pizza is topped with semi-dried tomatoes, rocket, and thyme and garlic-seasoned Oumph!.
The Grilled Style Pizza is topped with Oumph!, grilled peppers and red onion and a medium spicy barbecue seasoning.
The Oumph! pizzas are currently available in Sweden, with plans to launch them in Norway soon.
There is currently no information as to when the pizzas will arrive in the UK and other countries.
Åkerman says: "We hope to be able to launch the pizza in further territories soon. Watch this space!"
Oumph! (the flagship product) is currently available in Sweden, Denmark, Norway, Iceland and the United Kingdom.
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Maria is the Editor of Plant Based News. A former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers. She was previously the editor of Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. You can follow her on Twitter @MariaChiorando and Instagram @mariachiorando.
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