Linda McCartney Foods today announced the launch of a Gluten Free recipe for its popular vegan mince product, Vegemince™. Available from 26 January 2026, Linda McCartney Foods’ Gluten Free Vegemince™ delivers the same flavour and nutritional value, while supporting schools in catering for an increased number of allergen requirements to serve more pupils without compromise.
The product is already widely used in catering, supporting school menus in line with Government School Food Standards in England, which require schools to offer a non-dairy protein on three or more days each week[1].
The Gluten Free Vegemince™ is high in protein and low in sugar. The recipe does not contain egg, a common allergen in meat-free alternatives and one that is more prevalent in children[2].
Vegemince™ continues to be significantly more cost-effective than beef mince, allowing caterers to offer familiar and child-friendly dishes such as chilli and spaghetti bolognese, while managing food costs and budget restraints.
Rebecca Fairbairn, Marketing and Strategy Director at Linda McCartney Foods says: “As the original meat-free pioneer, Linda McCartney Foods remains a brand that caterers and consumers trust, combining great taste, strong nutritional credentials and dependable performance in busy kitchens. Vegemince™ is the nation’s best-tasting mince and already a well-established product in foodservice. Moving to a Gluten Free recipe allows caterers to serve a broader range of dietary requirements without changing how they cook or serve it.”
The Linda McCartney Foods range for schools goes beyond vegan and allergy dietary requirements; the delicious products can be part of a meat-reducing diet available for vegans, vegetarians and meat-eaters alike. The Gluten Free Vegemince™ complements the existing line of trusted frozen products under the Linda McCartney® brand.
The product is available in 10 x 1kg foodservice packs and available nationwide via catering wholesalers. For additional details email lindamccartneyfoodservice@hain.com.
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[1] The Requirements for School Food Regulations 2014
[2] IgE-mediated egg allergy is one of the most common food allergies in infants and young children (Source: Allergy UK)
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