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FRUITS & VEGETABLE

Tata Starbucks introduces vegan menu in association with Imagine Meats
Thursday, 09 June, 2022, 15 : 00 PM [IST]
Our Bureau, New Delhi
Tata Starbucks has announced the introduction of an all-new vegan product lineup in India. Starting this month, it is adding three food products: Vegan Sausage Croissant Roll, Vegan Hummus Kebab Wrap and Vegan Croissant Bun. This lineup is developed in partnership with Imagine Meats, a local plant-based food venture by celebrity couple & entrepreneurs Riteish and Genelia Deshmukh.

The newly-launched vegan food menu provides more vegan options for customers, in addition to Starbucks’ existing beverage customisation options with plant-based dairy alternatives such as almond, oat and soy.

As customer interest in vegan choices increases, Starbucks remains committed to introducing newer offerings in locally relevant ways. For Starbucks, expanding vegan menus globally is one of the ways the company is pursuing its goal to reduce its carbon footprint by 50%.

Speaking about the launch, Sushant Dash, CEO, Tata Starbucks Pvt Ltd said, “Customers in India are increasingly looking to explore more vegan food options. Since Starbucks arrived in the India market, we have always aimed to provide locally-relevant choices for vegetarian customers, and this new collaboration with one of India’s home-grown ventures, Imagine Meats, is yet another way to offer our customers more ways to customise their Starbucks Experience with delightful new offerings.”

Commenting on the partnership with Starbucks, Riteish and Genelia Deshmukh, founders of Imagine Meats, said, “Imagine Meats is our heartfelt endeavour towards nurturing a caring attitude regarding the planet while nurturing conscious and sustainable high protein food choices. We are thrilled to be joining hands with Starbucks who supports our vision and to introduce a new vegan food menu in India that offers consumers a simple guilt-free switch to plant-based meat. This unique partnership helps accelerate our efforts towards bridging the gap for non-vegetarians and vegetarians alike, who are actively trying to make a conscious shift towards adopting a sustainable food lifestyle.”
 
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