Shicken’s Allergen-Free ‘Chicken’

This is a sizeable market opportunity, with 2.4 million adults in the UK alone – or 6% of the adult population – suffering from a food allergy (Anaphylaxis, 2024).

Produced at the company’s newly certified allergen-free site in Kent, England, the brand’s plant-based ‘chicken’ is now made with pea protein (sourced locally), instead of the more commonly used soya and/or wheat. The range includes a variety of curry and kebab dishes, such as jalfrezi, madras and tikka masala curry varieties and teriyaki and karahi kebabs.

Alongside its innovative recipes, the brand can also be lauded for its commitment to sustainable operations: 95% of the energy it uses during the manufacturing process comes from renewable sources.

Shicken’s new allergen-free formulations are a noteworthy and exciting step towards making plant-based diets more accessible and inclusive to a wider range of consumers.