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Linda McCartney Foods has reformulated its Vegemince product to remove gluten and egg, aiming to strengthen its position in the UK school catering market as operators respond to stricter allergen requirements and menu standards.

The updated vegan mince, now available to foodservice customers in 10x1kg packs, is designed to help schools comply with Government School Food Standards in England, which require a non-dairy protein option to be offered on three or more days per week.

The company said the new recipe maintains the same taste and nutritional profile, while broadening its suitability for pupils with dietary restrictions. Egg is one of the most common allergens among children, according to Allergy UK.

"Moving to a gluten-free recipe allows caterers to serve a broader range of dietary requirements without changing how they cook or serve it,” said Rebecca Fairbairn, marketing and strategy director at Linda McCartney Foods

Vegemince is already widely used in school catering and is positioned as a lower-cost alternative to beef mince, enabling caterers to prepare dishes such as chilli and spaghetti Bolognese while managing tight budgets.

The brand is owned under licence in the UK by The Hain Celestial Group, which supplies a range of frozen meat-free products to retail and foodservice customers.

The launch reflects continued demand for plant-based options in public sector catering, where regulatory requirements and cost pressures are shaping menu development.