From super healthy low carb breads, to whisky hailing from the outback of Australia our latest NPD Trend Tracker covers some of the more interesting ingredient combinations to have launched of late.
We also take in new and adventurous crisp flavours and new plant-based burgers and nuggets. Scroll through the photo gallery for more…
Image: Getty/iskrinka74
From super healthy low carb breads, to whisky hailing from the outback of Australia our latest NPD Trend Tracker covers some of the more interesting ingredient combinations to have launched of late.
We also take in new and adventurous crisp flavours and new plant-based burgers and nuggets. Scroll through the photo gallery for more…
Image: Getty/iskrinka74
Morris Whisky launches in the UK market this Spring with their Signature and Muscat Barrel whiskies, founded in Australia in 2016. Crafted at the world-renowned Morris of Rutherglen, Morris Whiskies are made from 100% local Australian ingredients then finished in award-winning Morris fortified wine barrels producing an extraordinary and unique flavour. These barrels have been used for aging some of the most distinctive and celebrated fortified wines in the world.
Nick Gillett, Managing Director at Mangrove Global said: “As the demand for new and interesting whiskies from non-traditional regions continues to explode, Mangrove look to bring brands into the family which really encourage both the trade and consumers to explore the category. The effect of climate and territory in whisky continues to be something which adds to the whisky conversation alongside traditional variables of grain type, ageing and cask finishing; we think Morris is the perfect blend of the old and new world.”
Image from Morris Whisky
An indulgent, artisanal seeded loaf is the latest arrival to SRSLY Low Carb’s portfolio includes: a low carb sliced white loaf, low carb rolls, a fruit loaf, seeded rolls, ready-to-eat pizza bases, ‘not’ cross buns and wraps.
SRSLY Low Carb was born when keto enthusiast Andy Welch discovered that he was unable to square his commitment to a non-bloaty low carb diet with his deep-rooted appreciation of amazing bread. Andy became convinced that the lack of a credible low carb bread offer was central to oodles of enthusiastic keto disciples falling off their low carb wagons.
Unable to find anything to curb cravings for buttery toasted doorsteps, SRSLY set about creating the last word in low carb artisanal loaves.
The company said each (320g) seeded loaf (RSP £3.89 a loaf) offers only a ‘miserly fraction’ of the carbs generated by everyday breads (45/55g of carbs per 100g). SRSLY’s new seeded loaf has a glowing Sugarwise endorsement and delivers just 5.9g of net carbs per 100g.
Image from SRSLY
Free-from snacking brand CRAVE has launched a new flavour, Flamin' Hot Wots'inits, into UK grocer Morrisons.
After winning Channel 4's Aldi's Next Big Thing TV show, CRAVE's Flamin' Hot Wots'inits were developed and featured as part of the grand finale. In a bit of a plot twist, they have now been snapped up by Morrisons and due to hit stores nationwide.
Rob Brice, founder of CRAVE said: “We know our fans were eagerly anticipating the Wots'inits launch since first appearing in the Aldi TV show. And we are super pleased to now be able to bring them to the market; a cheeky rival to another Flamin’ Hot crisp snack some may say.
“Morrisons shoppers are in for a treat, as they get to be the first to experience the fiery goodness of Flamin' Hot Wots’inits. And watch this space as they will be hitting up more shelves soon.”
Like CRAVE’s existing crisp snacks, Smokey Flavoured Streakers, and Pickled Onion Monster Feet, they are vegan, free-from gluten, lactose, and milk, the latter receiving a Gold award in the 2021 Free From Food Awards.
Image from CRAVE
A ‘food-as-medicine’ SUPERLOAF has launched with M&S following six years of UK government-backed R&D. Oxford Food Tech, the parent company of Modern Baker which produces SUPERLOAF, is aiming to transform the global food system by creating better ways to make the most commonly eaten foods systemically healthier.
According to the company, SUPERLOAF demonstrates that carb-based UPFs can be re-engineered to become a vehicle for positive nutrition - combining the economic and format advantages of being made at scale, while being packed with better nutrition, principally via selected prebiotic plant fibres and bioactive plant compounds.
SUPERLOAF’s unique ingredient formulation is further optimised by targeted fermentation to amplify a host of nutritional benefits including soluble fibre levels, bioavailability, glycaemic impact, shelf-life and bioactive polyphenol levels.
Furthermore, SUPERLOAF has been adapted for mass production, resulting in a nutrient-dense loaf which is accessible in terms of both price and sensory factors - in particular loaf volume and crumb softness - so it resembles the 8m sliced and wrapped loaves bought daily by bread-loving Brits, but with greater depth of flavour.
Co-founder, Melissa Sharp, explained the idea for SUPERLOAF came about in when aged 36 she was diagnosed with breast cancer: “Our vision to take on the western world’s staple food and turn it into what we call an ‘NHS-positive food’ started in a chemo-ward. During one of my chemo sessions, a refreshments trolley was wheeled in. It looked like something out of a 1960s Carry On film, except what was on it wasn’t remotely funny. I was just learning the connection between sugar and cancer, and seeing a trolley stacked with chocolate bars, fizzy drinks and snacks forever changed my world in an instant. Shortly after that we made a commitment to do everything in our powers to change these foods for the better, starting with bread. We then founded Modern Baker, which produces SUPERLOAF, and later, Oxford Food Tech for all our science and IP.
“A big breakthrough was funding from the UK government agency Innovate UK, allowing us to work with leading scientists and academics. Five successive grants and 6-years of R&D later, SUPERLOAF was born. In the latter stages, the support of M&S was invaluable.”
400g sliced SUPERLOAF will sell for £2.30 in 400 M&S stores and Ocado from April 11th
Image from Oxford Food Tech
With 36% of consumers looking for ‘new and adventurous flavours’, according to Kantar market research, KETTLE Chips, is adding two new seasonings to its range – Sriracha Mayo and Dill Pickle & Jalapeño.
According to the brand, the street food inspired Sriracha Mayo seasoning combines the on-trend foodie desire for the fiery heat of Sriracha chilli sauce with the rich creaminess of mayonnaise, whilst The Dill Pickle & Jalapeño plays on the growing demand for adventurous and spicy taste sensations, with a tangier and zesty flavour profile.
Both SKUs will launch as sharing bags into UK supermarket Waitrose from mid-April, with further grocery and impulse listings from May onwards.
Russell Tanner, Marketing Director for KETTLE Chips, said: “With consumers looking to explore new and interesting flavours within the crisp category, we couldn’t be more delighted to share the two new seasonings Chef Phil has developed. By offering something a little unexpected from KETTLE, and with the fantastic support of our wider experiential activity, it’s a very exciting time for the brand.”
Image from KETTLE
Modern Italian food brand Crosta & Mollica has introduced a new addition to its frozen dessert range with the launch of fruit-filled Sorbetto Shells, in two flavours, Lemon Sorbetto and Pomegranate Sorbetto. Available to purchase exclusively in selected Waitrose stores from 16th April, RRP £5.75.
The brand first entered the frozen desserts category at the start of 2022 with the successful launch of the classic frozen italian dessert, Tartufi, as well as Tiramisù, then later added Gelato to the range. Now expanding with Sorbetto Shells, Crosta & Mollica offers a lighter alternative to a classic scoop of ice cream or gelato. According to the company, the fruit is scooped out and made into a smooth sorbet, then put back by hand into their original fruit shells. The Crosta & Mollica Sorbetto Shells simply contain smooth ice and fresh fruit purees, offering two flavours:
LEMON SORBETTO - Made with fresh juice from the ripest Sorrento lemons, grown in southeast Italy, the smooth sorbet is packed back into its yellow lemon shell for maximum style.
POMEGRANATE SORBETTO - Made with sweet and sour Sicilian pomegranates, harvested at maximum ripeness and sweetness to guarantee exceptional quality.
Image from Crosta & Mollica
Late April will see ZENB, the online plant-powered whose 100% yellow pea pasta aims to reinvent everyday food cupboard staples, introduce two new ragu sauces: Aubergine with Basil & Olive Oil and Mushroom with Marjoram & Olive Oil.
The ZENB name is derived from the word zenbu – the Japanese expression for whole, and the ragu sauces aim to reflect the brand’s drive to develop products that use as much of the whole vegetable as possible, including skin, seeds and stem.
Both ragu varieties are made in the UK and as well as providing quick and easy meal solutions, they are a source of fibre and contribute towards the 1 of your 5-a-day intake. Gluten free, the sauces are also Vegan Society approved.
Priced at £3.33 for a 250g pack (two servings of 125g) the two sauces will be available from ZENB.co.uk and shortly on Amazon.
ZENB was founded by the Japan-based Mizkan Group over two centuries ago. The company began by making vinegar using “sake lees”, the by-product of brewing sake which was normally thrown away. The sweetness and flavour of the Mizkan vinegar paired deliciously with sushi, as popular then as it is now, and many restaurants started using it.
Throughout its history, Mizkan has kept the philosophy of environmental consciousness at the centre of its core values while offering tasty and healthy choices.
To further pursue its philosophy, and inspired by its food waste history, Mizkan launched ZENB in the US and Japan in 2019, and in the UK in 2020. ZENB’s hero product is its Yellow Pea Pasta. The UK’s first pasta to be made entirely from this small but powerful legume, it has become a key ingredient of many a diet since launching back in 2021. It is available in four familiar shapes: Spaghetti, Penne, Fusilli and Macaroni.
Image from ZENB
Meat alternative brand TiNDLE is officially debuting its TiNDLE Burgers and Nuggets at Morrisons stores nationwide in the UK as well as through direct-to-consumer platform, Mighty Plants.
The brand also recently saw retail success in Germany, launching with 2,200 EDEKA stores in February and has since expanded into nearly 4,000 locations today.
"When we launched TiNDLE only two years ago, our ultimate goal was to bring enjoyment to the centre of people's plates – but in a way that didn't require the use of animals and had a less taxing footprint on our environment," said Andre Menezes, Co-Founder and CEO of TiNDLE. "After hearing from UK consumers on how they enjoy cooking with TiNDLE, we can't wait to bring our newest grocery products and make it more accessible for people to incorporate into their everyday routines and recipes."
