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Anglia Crown launches eight new Crown Advantage vegan meals


Vegetable Jalfrezi

Anglia Crown extends its vegetarian range for hospital patients with the launch of eight new dishes, which are also suitable for people following a vegan diet.


The new individual frozen meals form part of the company’s award-winning Crown Advantage with Smartpack technology range.

They will be launched in November this year to coincide with World Vegan Day (1 November) and World Vegan Month (1-31 November).

Paul Howell, managing director at Anglia Crown, said: “We recognise that a stay in hospital can be a stressful time and the last thing patients want to worry about is whether there will be a suitable meal option for their diet, preferences or needs. At Anglia Crown, we have been working hard to extend our vegan meals as demand has quadrupled over the last seven years.

“According to figures released by the Vegan Society last year, there are now three and a half times as many vegans as there were in 2006, making it the fastest growing lifestyle movement.”

The research commissioned by the Vegan Society in partnership with Vegan Life magazine found there are more than half a million vegans in Britain – at least 1.05% of the population aged 15 and over. The study also concluded that 3.25% of the population, equating to around 1.68 million people, are either vegetarian or vegan.

New dishes being introduced by Anglia Crown include a vegetable and lentil stew; a vegetable casserole; a vegetable hot pot and a vegetable jalfrezi (pictured above). The meals will join Anglia Crown’s existing wide selection of vegetarian and vegan-friendly dishes, spanning across the company’s individual frozen meal range Crown Advantage and its multi-portion chilled and frozen range, Crown Choice.

Howell added: “More people are increasingly turning to a vegetarian diet, with meat-free dishes regularly being requested within the NHS.

“Our existing vegetarian range includes dishes inspired by international cuisines including popular Italian-style meals such as mushroom and leek pasta bake and Quorn™ tomato pasta, as well as pan-Asian and Indian meals from sweet and sour Quorn™ to creamy lentil, tomato and cauliflower daal.”

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