Chef-led, plant-based brand Symplicity has launched into retail for the first time with a three-strong range.
From 2 January, Waitrose will stock Symplicity Burgers (rsp: £4.25/230g), Symplicity Sausages (rsp: £4.25/270g), and Symplicity Vegetable ’Nduja (rsp: £4.50/120g).
The products are made by using lacto-fermentation on whole vegetables to create a ”depth of flavour without relying on heavy processing”.
Used in Michelin-starred kitchens, Symplicity was created by chef Neil Rankin and co-founded with restaurateurs Alan and Mark Wogan.
The launch into Waitrose builds on the brand’s reputation in foodservice, where it works with over 1,000 businesses in the UK.
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The brand is designed to “bring fermented vegetables into everyday cooking”.
“Fermentation is how chefs can naturally build flavour,” said co-founder and creative director Rankin. “We use time, technique and vegetables to create ingredients with depth, without shortcuts.
”Bringing this approach from restaurant kitchens into home cooking felt like a natural next step.”
The range also includes no artificial additives, is lower in calories, low in saturated fat and higher in fibre and protein, the brand said.
The packaging features recipes inside the sleeves to show consumers how to use the range.
“We’ve seen strong growth in foodservice as chefs look for flavour-led vegetable ingredients that don’t rely on heavy processing,” said Alan Wogan, co-founder and CEO of Symplicity. “Launching with Waitrose allows us to scale that demand and make the same ingredients trusted by professional kitchens available to home cooks.”
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