Heura Launches Legume and Vegetable Burger Range in Spain（绿色农业百科）

Spanish plant-based company Heura has released a vegetable burger made from legume protein and whole vegetables, the first item in its portfolio that it has not designed as a direct replacement for an animal-based product.

“The vegetable burger always made you choose: protein or flavour. We didn’t accept that rule”

The company’s established approach has centred on analogues engineered to match the taste and texture of conventional meat, across burgers, sausages and deli slices. It comes in two variants: spinach with a Thai green curry of lemongrass and coconut, and fire-roasted red pepper with chimichurri.

Heura says each unit contains 15g of protein, which it states is double the category average, carries a Nutri-Score A rating, and uses a clean-label formulation with a short ingredient list and no added additives.

A segment left largely unchanged

Vegetable burgers account for around 20% of Spain’s plant-based market, a category the company says has seen little reformulation in two decades. Heura reports that 78% of its customers are omnivores or flexitarians, and that more than half of vegetable burger buyers do not purchase meat analogues. On that basis, it frames the launch as a route to new buyers rather than a redistribution of sales within its existing range.

Heura Launches Legume and Vegetable Burger Range in Spain — © Heura

The two other plant-based burgers in Heura’s Spanish lineup capture close to 40% of category sales across 133 products in the market, according to the company, which also says one of them was named among the five best plant-based burgers at the 2025 Tasty Awards in San Francisco.

Rollout and wider strategy

The vegetable burger reaches Spanish retail through Carrefour, Alcampo, Ametller Origen and Bonpreu, with distribution to Portugal, France and Italy planned from 2027.

The launch follows Heura’s report that it reached positive EBITDA for the first time in Q1 2026, a result recorded while Spain’s plant-based category contracted 7% over 2025.

“The vegetable burger always made you choose: protein or flavour. We didn’t accept that rule. We put legumes and vegetables at the centre and kept it all: more protein, more flavour and a juiciness you don’t expect,” said Marc Coloma, CEO and co-founder of Heura.

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A segment left largely unchanged

Rollout and wider strategy

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