Starbucks Releases 4 New Vegan Menu Items Nationwide

International coffee giant Starbucks has released 4 new vegan options in its UK stores, and according to one branch, there is more to come from the chain.

Two new wraps are now available, one with sweet potato falafel, mixed vegetables, tomato salsa, and rainbow slaw, and another with kale, jalapenos, and slaw, along with a new raspberry cake, and a new fruit pot with mango and lime. The new menu additions join Starbucks’ existing vegan food options, a BBQ jackfruit wrap and a grilled veg salad bowl.

The new product launches come after the chain’s executive and founder, Howard Schultz, named vegan food a huge opportunity for the brand at the Seeds and Chips Summit in Milan, a global food innovation conference.

Across the UK, many chains and independent restaurants have been adding more and more vegan options to their menus. Fellow coffee giant, Costa Coffee, announced the launch of new plant-based choices in February and the Three Bean vegan wrap debuted in stores in May. “Every major coffee chain in the UK will [now] offer a vegan lunch option,” said Animal Aid campaign manager, Tod Bradbury, after Costa announced the additions. He continued, “this shows how much veganism is growing, and how mainstream it has become.”

Further, recently, major hospitality group, Greene King, launched a full-scale vegan menu. The pub chain will now offer customers a chickpea and sweet potato curry, a Mexican bean burger, and more. Plant-based fish and chips will also be available, served with vegan fish supplied by VBites, a vegan and veggie brand founded by entrepreneur Heather Mills.

“Meat reducers and flexitarians can now enjoy the iconic traditional fish and chips with a clear conscience as they enjoy the UK’s first truly sustainable ‘fish’ made entirely from plant-based ingredients,” VBites said in a statement“The contaminants in our oceans are finding their way into the food chain. Through taste-obsessed development, the ‘Making Waves’ range proves some delicious, truly revolutionary alternatives to real fish, which look and taste the same, but without harming any fish, or our oceans, at all.”

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