Devon County prepared food supplier Little and Cull is set to invest £2.7 million in expanding its vegan range to keep up with increasing demand for plant-based products.
While the company is not fully vegan, it provides a series of animal-friendly products, including curries, tagines, and soups to restaurants, pubs, hotels, and catering companies.
To accommodate a 30 percent increase in production, Little and Cull has purchased a new work space - marking the company's second expansion in just six months.
This is in part driven by the success of the brand's prepared vegan products, which account for 10 percent of roughly £9 million in sales each year.
The company's Chef Director Tom Cull expects demand for vegan products will continue to grow.
He said: "The trend for people taking up vegan lifestyles isn’t going to stall any time soon, which is why it was important for us to create great tasting vegan options for people dining away from home."
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Emily Court is a passionate ethical vegan from Eastern Canada. She is a Challenge 22 Mentor, Digital Writer, and experienced animal advocate driven by issues of animal liberation and social justice. She studied at Dalhousie University, where her thesis highlighted intercultural and gender relations. She is an established public speaker, writer, and world traveller with a drive to provide a voice to those who might not otherwise have one. You can follow her on Instagram @emily.j.court or on Twitter @_EmilyJCourt_.
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