Bulgarian companies in the business of vegetarian burgers
Demand for plant-based meat has been growing exponentially.
Several Bulgarian companies are trying their hand in this production, so far on a small scale, but their clients are increasing. For many of these producers it is more than a business: it is a cause and part of the solution for dealing with climate change and the scarcity of resources, writes Capital weekly.
Freshness is developing the Soul meats brand and offers plant-based burgers, mince and meatballs and sausages. “The meatless burger took six years to develop and its production started in our own facility in 2021,” says Yonko Dyakov, chief technologist and creator of the company products.
Another company for vegan products, VegAmaze, opened in the southern town of Simitli in August 2020 after investing BGN 200,000 in equipment. The company produces frozen vegan burger patties, V-burgers. “We make six groups of vegan products and the burger patties have the biggest share,” says Stoyan Mavrodiev, one of the two partners in this business.
ReBurger has been around since August 2021. It is a project of Smart Organic, the largest producer and distributor of organic food and drinks in Bulgaria. “Our production is based in Sofia, the daily capacity is 3,000 pieces and we employ four workers. The investment in the machines alone was some BGN 100,000 and the entire investment around BGN 200,000,” says Yani Dragov, founder and owner of Smart Organic.
The meatless g burger is produced by the Varna-based Vezhen 2010. It is solely owned by Petko Ivanov and for ten years now has been putting out and supplying meat products to restaurants, caterers and supermarkets.
Based in the southern town of Radnevo, Kaya Foods is the maker of the vegan burgers of chef Dimo Tenev whose big passion is healthy food. Kaya Veg Creations offers three types of Miracle Burger and two tastes of chestnut yogurt. The meatless burgers are based on red lentils, organic einkorn, spinach, mushrooms and cauliflower. One variety uses porcini mushrooms and smoked tofy and another uses one seaweed.
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