STORY: Clive's Purely Plants launches vegan bakery range
Clive’s Purely Plants has launched a new foodservice range of organic, plant-based pies, gluten-free tarts, sharing quiches and snacking rolls to help cafes, restaurants, bars, and delis tap into the growing plant-based market.
The Devon-based, 100% vegan bakery has achieved significant growth in recent years and is expanding into foodservice to help operators capitalise on the rise of vegan, vegetarian and flexitarian diets. Research shows 64% of Brits bought vegan food in 2021 and 14% of the population identities as flexitarian.
The new foodservice range includes four hot pies in puff pastry with fillings such as Creamy Mushroom with a chestnut, shiitake and porcini medley; and a Saag Aloo recipe with coconut and ginger.
The newly-developed Red Pepper Harissa Quiche is a four-portion product with a pumpkin seed crust. Clive’s is also offering a Tomato & Olive tart in gluten-free pastry, as well as a new range of handheld ‘soysage’ rolls.
Clive’s was originally founded in 1986 by Clive Lowe, who began selling pies from the back of his bicycle. Since then, operations have grown considerably, particularly in the last five years under Clive’s new vegan ownership.
The business is now headed up by Esther Pearson as Managing Director and vegan investment fund Veg Capital, led by Matthew Glover as Managing Director. Since joining Clive’s in 2018, Pearson has brought 15 new products to market and moved operations to a new food manufacturing site in Dartmouth, investing £1.2m in the purpose-built refurbishment.
“We’re so excited to be launching into foodservice," comments Pearson.
"We’ve gone through a huge amount of change in the past few years and the timing couldn’t be better for us. We’re ready and raring to take our products into the out of home sector and can’t wait to see customers enjoying our products in cafes, restaurants, bars and delis. We’ve also just had a very positive BRC audit recently and are on track for AA standard.”