Unlimeat has collaborated with Germany’s Bayerische Fleischerschule Landshut, a charcuterie institute, to develop plant-based deli slices using traditional European recipes.

The new offerings are made with spices such as fennel seeds, caraway seeds, cardamom and nutmeg, while a smoky scent is added using oak smoke.

Unlimeat pepperoni incorporates the brand’s newly created plant fat, which is made from coconut and said to contain less than half the calories of animal fats.

Kyle Kim, Unlimeat CTO, said: “Usually, vegan pepperoni tends to dry out or burn when cooked in the oven”.

“I am sure Unlimeat is the only product that does not deform even after cooking. It’s due to our plant fat, made with plant-based ingredients like coconut oil. Unlimeat Pepperoni contains about 15% Unlimeat plant fat, so it retains its moisture even after cooking.”

The brand also used its plant fat to create a meat-free version of mortadella, an Italian sausage traditionally made from finely minced pork mixed with diced pork fat and spices. According to Unlimeat, the plant-based product contains 25g of protein.

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