Our news items

Vecuisine, the award winning Belgian brand celebrated for its innovative plant-based desserts, proudly announces its entry into the UK market.

Plant-based products are product only made with raw materials coming from plants. Especially plant-based proteins are very valuable in the production of plant-based products. 

We are proud to win the golden tavola in the category foodservice. Our plant-based mousse crumbles are innovative desserts that should appeal to a wide audience.

In a culinary landscape that is witnessing a seismic shift towards plant-based nutrition, the attractiveness of these dietary trends is clear. Evelyne Mertens, a luminary nutrition, offers significant insights into why these trends have become gastronomic sensations.

We sat down with Evelyne Mertens, a visionary in the field of nutrition and dietetics. Join us as we uncover Evelyne's views into the future of food, looking at the trends and diets that will define our plates in the next years.

This transition initiated in 2020 has the goal of having a complete, plant-based production line by 2030. This gradual change of the production line will be done with extra attention to quality and taste. "Our goal is Burgundian flexitarian or vegan consumers," Paul said. "We want to market only products for which consumers can hardly make a difference with the dairy versions." Our products must not be expensive and must remain affordable for everyone.

On March 17 - 18 and 19, we will attend the Tavola in Kortrijk XPO. Come to our booth and taste our delicious flavors! You can find us at exhibition stand: 530B Hall 5

In recent years consumers are getting more and more conscious about what they eat. They are constanly searching for new healthy habits and try to incorporate a new routine in their daily life they can easily follow. 

By the end of 2023, Vecuisine is excited to provide a wider assortment of delicious plant-based mousses. Anyone with a sweet craving will be satisfied with our assortment. Why do we think our products are unique in the vegan industry?