SUPREMELY YUMMY
Since bringing some of the first vegetarian products to New Zealanders 40 years ago, innovators Bean Supreme continue to provide flavoursome, convenient, plant-based meals to hungry Kiwis.
In the 1980s, Bean Supreme founder Paul Johnston embarked on an ambitious mission: to bring the humble soybean to the plates of New Zealanders. A small-name brand with a rebellious spirit, back then when meat and three veg was the norm and words like ‘plant-based’ and ‘flexitarian’ were unheard of, Bean Supreme pushed on, taking on the meat industry and exciting Kiwis with its new range of healthy and flavoursome tofu and vegetarian New-Zealand-made sausages.
Fast forward 40 years and Bean Supreme has remained at the forefront of the Kiwi plant-based journey. Since introducing the first chilled wholefood burgers and marinated tofu to New Zealand, the plant food pioneers at Bean Supreme have kept innovation at the heart of the business. Whether it’s a juicy Masala Burger or Ginger & Honey Marinated Tofu, flavour comes first, crafted with real, honest ingredients and with a health-focused philosophy that better serves people, animals and the planet. “We wanted an honesty in our food so it stands on its own merits. We don’t cook with palm oil or use GMO soy, and we don’t pretend to be faux-meat – because plants are naturally delicious, nutritious and sustainable,” says Johnston.
In tune with the evolving diets, tastes and preferences of Kiwis, in 2021 Bean Supreme has become more than a brand for veggie-lovers – but a brand for anyone looking for easy, healthy and delicious ways to reduce their meat consumption, try a flexitarian diet, or simply enjoy a flavoursome meal. “The core vision of wholefoods is stronger than ever really – to make foods that meet ethical, environmental and nutritional needs. The groundswell of acceptance and understanding of healthy eating have never been greater.”
Sourcing ingredients ethically and working with growers to harvest in season, the foodies at Bean Supreme are constantly dreaming up inventive, nutritious and convenient tofu and wholefood products.
“Sustainability forms a core pillar to the brand, with a focus on ingredient sourcing and circular packaging solutions where the brand can continue to have a positive impact for the future,” adds Johnston. The much-loved vegetarian brand has added three new products to its range – Quinoa & Mushroom Burgers, Supremely Savoury Sausages and Wholefood Mince. In store at supermarkets nationwide, RRP $7.99 each.
“We don’t pretend to be faux-meat – because plants are naturally delicious, nutritious and sustainable.”