Developed following an Enterprise Ireland-supported feasibility study and two years of intensive R&D, the sausages are based on pea protein sourced from suppliers in the North of France.
The peas are grown using environmentally- friendly and sustainable methods.
The recipe also contains black and navy beans and Dulse seaweed, which contains a whole range of micro-nutrients such as calcium and iron that are often missing from meat-free diets.
“We worked with the BIM Seafood Development Centre in Clonakilty in Co Cork who helped us to incorporate the unique properties of Dulse seaweed into our recipes,” said Deirdre Collins, founder of Dee’s Wholefoods in Cork.
“The Dulse seaweed we use in the sausages is harvested from the crystal clear waters of the Atlantic Ocean.”
Dee’s Wholefoods is participating in the Tesco export programme. Assisted by Bord Bia, the programme will feature 17 new Irish food companies covering confectionery, ice cream, seafood, bakery, and health categories.
The programme will equip participants with the skills required to secure, grow, and maintain business with Tesco.
“We are delighted to be part of the Tesco export programme and to have access to the vast wealth of retail experience at Tesco,” said Ms Collins.
“It is an excellent opportunity to grow our business with one of the world’s most successful retail chains and reach a much wider market.”
