Mrs Mac’s is introducing its Veggie Supreme Pie, which is a freshly cooked mixture of pumpkin, eggplant, zucchini, onion, mushroom and capsicum smothered in a tomato-based sauce, topped with a layer of mashed potato and wrapped in puff pastry.
The pie joins Mrs Mac’s Spinach & Ricotta Roll as a meat-free snack option for the increasing number of consumers seeking vegetarian bakery products.
According to Roy Morgan research, as of June 2013, more than 10 per cent of Australians identified as vegetarians, yet the hot food convenience space has been slow to reflect this increasing demand for on-the-go veggie options.
The Veggie Supreme Pie claims to contain 35 per cent less saturated fat and five per cent less sodium than a standard Mrs Mac’s beef pie.
“Despite the perception of the hot-food convenient space as ‘blokey’, the success of the Spinach & Ricotta Roll and the launch of the Veggie Supreme Pie show that the space is changing to reflect a changing focus in consumer preferences towards a healthier option,” Mrs Mac’s said.
