September 8, 2021
From Plant-Based News
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Fast-food giant McDonald’s has today debuted its first-ever plant-based burger, featuring Beyond Meat, at an exclusive tasting event.

This is ahead of its trial release at the end of this month in the UK and Ireland.

McDonald’s debut new McPlant burger

Co-developed with vegan meat giant Beyond Meat, the launch will add to the McPlant range.

Moreover, the plant-based burger features a vegan sesame bun, ketchup, mustard, and vegan sauce. It also includes onion, pickles, lettuce, tomato, and ‘bespoke’ vegan cheese.

McDonald’s confirmed it will be cooked separately from other offerings with ‘dedicated’ utensils. And the company is confident it will appeal to all customers.

It is set for release in 10 select restaurants in Coventry from September 29. And, in more than 250 sites from October 13. This is with a view to rolling it out across the nation next year.

Plus, it’ll be available at the same cost as a Big Mac for £3.19

The McPlant burger was debuted at an exclusive event today (Credit: Plant Based News)

Beyond Meat patty

Plant Based News Co-founder Robbie Lockie was at the tasting event and tried the burger first hand.

They said it was ‘absolutely delicious’. And, that it ‘tasted exactly like a traditional Big Mac burger in all the ways that most people are used to expecting’.

Additionally, the company’s Chief Marketing Officer Michelle Graham-Clare said they’re pleased to ‘finally’ release the McPlant burger.

In a statement sent to PBN, Graham-Clare added: “As with every McDonald’s offering, we take our time to ensure it meets the highest standards and is something that all our customers will enjoy. 

“We are always looking for different ways to innovate and meet our customers’ needs, and with McPlant we have a delicious plant-based burger that will appeal to everyone. 

“Whether you’re vegan or just fancy a plant-based patty, we’re confident you will enjoy the McPlant.”

For the full list of restaurants the McPlant will be available in, visit McDonald’s here




Source: Plantbasednews.org