This week's tour of new product launches includes a chocolate brand targeting Gen Z with exciting flavour profiles and strong sustainability messaging. We also learn about a new plant-based eel analogue targeting Japanese and traditional European cuisines and a protein brand that says it 'puts two fingers up' to low-fat, low-sugar protein snacks.
Scroll through for this week's selection of hot new products.
Pic: GettyImages Hiroshi Wotanabe
This week's tour of new product launches includes a chocolate brand targeting Gen Z with exciting flavour profiles and strong sustainability messaging. We also learn about a new plant-based eel analogue targeting Japanese and traditional European cuisines and a protein brand that says it 'puts two fingers up' to low-fat, low-sugar protein snacks.
Pic: GettyImages Hiroshi Wotanabe
Gen Z’s self-proclaimed 'go-to chocolate' has had a makeover and added Raspberry Pink Pepper flavour to its line-up.
Kyoot, the plant-based Belgium chocolate brand that was launched nine months ago, will be carried in Soho House & Co’s mini bars across the UK after it won the Soho Chance Award in the ‘consumer food and drink’ category.
Kyoot is targeting 'next-generation snackers' through its chocolate that is 'carefully crafted by world-class chocolatiers in Belgium'. It's range is vegan, organic and gluten-free.
The line has now been extended to include four SKUs: Original; Crunchy Salted Caramel; Vanilla Quinoa Pops; and - newly launched - Raspberry Pink Pepper.
All of Kyoot’s 70% dark chocolate bars are made from sustainably-harvested cacao.
"When it comes to ingredients and production, transparency is essential. Where industrial chocolate brands use monoculture cacao plantations which rely on deforestation and heavy fertilisers, Kyoot takes a regenerative approach," the company said.
Their organic cacao is grown by small-scale farmers in the Peruvian Amazon, alongside a wide variety of indigenous plants. "The result? Healthier soil, more carbon sequestration, increased biodiversity, and a diversified income stream for farmers," Kyoot said.
The company also sources 100% fully recyclable paper packaging printed with bio inks.
Kyoot is already stocked in concept stores, newsagents, and gourmet grocers around London - from Supermarket of Dreams, the Design Museum, Wild & The Moon, to Panzer’s Deli, Shreeji Newsagents, and Mira Mikati’s Happy House.
Mimic Seafood is launching a new eggplant-based fish alternative, AubergEel.
The new product targets food service operators and is a substitute for marinated eel in applications like sushi and poké bowls. It can also be used in traditional European seafood restaurants, such as Danish open faced sandwiches or cold cut.
This latest innovation joins Tunato in the Mimic Seafood portfolio.
The Spanish company said AubergEel is 'similar in technology' to Tunato, but with a more complex flavour profile.
The launch coincides with the opening of Mimic Seafood's new large-scale facility in Motril, Spain. This will allow the company to increase production to 'several hundred kilos per day' and 'expand around the European markets at a much faster pace'.
Cocktail-based gummies maker SugarSin has entered the vegan confectionery market with the introduction of a range of gummies that are officially approved by the Vegetarian Society.
Existing flavours rolling out in a vegan alterative include Gin Fizz and Sparkling Rosé. New vegan gummies include: Berry Bramble; Watermelon Mojito; and Fizzy Tropical.
“We want as many people as possible to enjoy our confectionery, so extending our range of vegan gummies made sense,” said owner Jiten Shah. “We’ve spent the last couple of years working on a recipe that didn’t forfeit the quality or flavour of our gummies, and after extensive research, we’ve cracked the code to indulgent vegan sweets which customers will love."
The company's non-vegan range is also set to expand, Shah hinted. “We gradually intend to transit some of our popular non-vegan gummies into vegan and also introduce more flavours to our current range of five vegan flavours."
Start-up cereal brand BRAVE is developing 'no-cereal cereals' that are nutrient dense and use biodiverse, sustainable ingredients.
The new no-sugar and lower carb non-HFSS Super Hoops leverage two 'unique innovations': a new type of sugar-free coating that delivers 'natural sweetness and indulgence' and a cereal containing 'no grains, whey or soya'. The products are 'designed with BRAVE’s unique blend of protein and fibre, including pea protein, chickpea flour and chicory, to make it deliciously sustainable'.
Super Hoops will launch with two flavours: Original and Cinnamon. They contain 34g of protein per 100g; no added sugar and 1.8g of naturally occurring sugars per 100g; 15g of fibre per 100g (Original flavour); and are low carb with 23g of net carbs per 100g.
“The perfect cereal just didn’t exist, so we invented it. The glucose revolution is here and consumers are more aware than ever about the importance of balancing our blood sugar. Delivering a cereal that tastes this indulgent while avoiding the glucose spike is game-changing for our health," said Amber Fraser, BRAVE co-founder.
“It took us 18 months and over 100 trials to get it right, and it was worth it. We’re so proud of Super Hoops and we can’t wait to disrupt the category.”
BRAVE’s Super Hoops launch is backed by Döhler Ventures and other industry leaders from Kerry Foods, Tesco and Lion Capital.
Recently launched Punk’d Protein is a range of snacking bars, flapjacks and cookies that claims it 'puts two fingers up to the traditional protein snack'.
"Rebellious enough to not conform to the low fat, low sugar, high protein trend currently swamping the market, it’s a snack bar that puts taste right at the top of the agenda. Packed with feel good, super tasty natural ingredients with a healthy dose of added protein, the Punk’d Protein range is for those that aren’t embarrassed to say they want a protein snack to taste great," the company said.
Popular as an everyday snack, Punk’d Protein is also gaining traction with gyms, cyclists, runners and golfers, the brand claimed. Punk’d Protein sponsor the Viking challenge and has also sponsored several cyclo-cross events. They also sponsor GB Triathlete Jimmy Kershaw who is also a Movistar Eteam rider.
Manufactured by Food Connections, early demand for the brand has been such that Food Connections are currently seeking more stockists and distributors for the Punk’d Protein range of snacking products.
Tequila producer Cazcabel has a honey variant.
"The liquid is rich and sweet complimented by beautiful notes of warm natural honey, with fresh, earthy, and dry Blanco at its heart," a company representative explained.
Cazcabel produces a range of award-winning tequilas, including 'fresh and crisp' Blanco and oak aged Reposado. It has also developed 'more playful' options including Coconut, Honey and Coffee.
Don Cazcabel is at the heart of the brand. The mystic figure from the Jalisco mountains is named Cazcabel meaning 'snakeman' after his work with local plants, herbs and native rattlesnakes. The Mexican curador developed tequila recipes using harvested piñas from the diverse and rugged landscape that surrounded him.
Today, the range is created in an independent micro distillery in Arandas in Jalisco with weber from sun baked agaves.
