A North Yorkshire food firm stars on TV show investigating how to make the perfect vegan sausage.
Heck Food, based at Bedale near Thirsk, features in Supermarkets Unwrapped: The Vegan Aisle on Channel 4 tomorrow at 8pm (Monday, 10 July).
Presenter John Whaite visited the factory to learn all their secrets.
Heck’s sausage scientist, Calum Smith, revealed to him how they create the best bite for their popular meat-free sausages.
John then followed the firm’s vegan sausages down the line and found out how they use ground-breaking seaweed science to make them.
Calum said: “We work hard to get every aspect of the sausage perfect in every way and our ‘bite’ test is effectively a really scientific way to check the snap the sausage delivers.”
Heck! co-founder Jamie Keeble added: “Our meat free sausages are really popular, and we’ve seen a lot of growth in this area as a company, where consumers want a tasty meat replacement.
“They’re available now in 3,000 stores nationwide and we’ve just doubled our distribution in Tesco, so there’s obviously a real appetite for them.”
Ninety thousand meat free sausages are made at HECK! every day and the company use a seaweed-based casing, which can be changed by a micro millimetre to get the right bite.
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