Our latest new product development round-up looks at Nestlé’s plant-based fish alternatives, which are launching into multiple European countries. R&D leads have also been busy in the snacks category with Kallø expanding into gluten-free crackers, while a US invention is coming to the UK: pasta made from wheat grain and stalk flour. Scroll through the photo gallery for more…
GettyImages/chuckcollier
Our latest new product development round-up looks at Nestlé’s plant-based fish alternatives, which are launching into multiple European countries. R&D leads have also been busy in the snacks category with Kallø expanding into gluten-free crackers, while a US invention is coming to the UK: pasta made from wheat grain and stalk flour. Scroll through the photo gallery for more…
GettyImages/chuckcollier
Recipe box company Gousto is already preparing for the festive season with a range of Christmas classics. All have a ‘Gousto twist’, claims the start-up, for example a Festive Pork & Sage Stuffing Pizza with Gravy Dip; or Honey Mustard Pigs in Blankets Brioche with Stuffing Fries.
“With this new festive range, we’ve given traditional sandwiches and burgers a Gousto twist. From the Crispy Jumbo Prawn Cocktail Sarnie with Smoky Paprika Chips to the Pork & Apple Stuffing Burger with Parsnip Relish & Sage Chips. At Gousto, we’re passionate about bringing joy and excitement to dinner time,” said Jordan Moore, senior food development manager.
The Christmas collection comes in meat, veggie, vegan or fish options, and are available to order from 7 November through to 1 January.
Image: Gousto
Food major Nestlé is launching plant-based alternatives to white fish, ranging from breaded fish fillets to nuggets and fingers. All are certified vegan.
In Europe, under its Garden Gourmet brand, Nestlé is rolling out marine-style crispy fillet and marine-style crispy nuggets. The SKUs are made from a blend of wheat and soy protein and score a Nutri-Score A.
Available both online and in-store, the fish alternatives will be sold in Germany, Spain, Italy, Austria, Poland, the Czech Republic and Slovakia.
"These new fish alternatives are the result of our deep expertise in plant-based proteins and our strong commitment to continue delivering exciting innovations that meet consumers expectations. During consumer testing, our products received high praise for the great taste and texture that is close to white fish. They also come with strong nutritional credentials, making them competitive in the marketplace,” said Torsen Pohl, global head of R&D for Nestlé’s food category.
In Malaysia and Singapore, Nestlé has already launched fish-free fingers for both retail and out-of-home markets under its Harvest Gourmet Brand.
Image: Nestle
Pasta made from wheat grain and stalk flour is crossing the pond to launch in Cambridge this month. Branded Supplant, the pasta uses more of the wheat plant than conventional pasta.
This means the flour can boost agricultural output per acre by 33% and reduce land use by 25%. From a nutrition perspective, there are also benefits: Supplant pasta contains 40% less carbohydrates and six times more fibre compared to regular pasta.
At Magdalene College Cambridge, where the pasta will make it UK debut, the staff say they are constantly on the look out for ways to improve the health and environmental impact of the food its serves.
“Working with Supplant pasta allows us to do both in ways that until now haven't been possible. The really amazing thing about their innovation is that we can't taste the difference,” said Magdalene College head chef Wayne Johnson.
Image: Supplant
Ecotone UK-owned Kallø, best known for its rice cake range, is expanding into crackers. The new Veggie Thins are made with chickpeas, are baked rather than fried, and are completely gluten-free. They are also free-from artificial colours, flavours and preservatives.
Kallø is launching with three flavours: Rosemary & Sea Salt; Mixed Seeds; and Beetroot & Mixed Seed.
“It’s at Kallø’s core to deliver delicious healthy products suitable and accessible for all, while making sure it’s also the right thing for the planet. We’re also meeting the rising consumer demand for plant-based and gluten-free products that can be enjoyed at any occasion. Our goal is to continue transforming snacking with healthy and innovative products that don’t compromise on taste. With Kallø Veggie Thins, consumers can be proud to enjoy them both at the dinner table and as part of the ultimate sharing board,” said marketing director Adele Ward.
“As with our wider portfolio, Kallø uses natural ingredients to provide healthier, everyday snacking solutions. Veggie Thins are a source of plant protein and help bridge the fibre gap – with an estimated 91%7 of consumers not getting enough fibre in their diets.”
The new range is launching into Waitrose with an RRP of £2.99.
Image: Ecotone UK
Packaging company Amcor Capsules has developed what it claims are the first low-carbon emission screw cap in the market. Branded ‘Stelvin’, the aluminium screw caps are made with a 35% reduced carbon footprint, thanks to the inclusion of 46% recycled aluminium content.
“We always aim for the best for our customers, and we wanted to go further to help them achieve their own sustainability goals,” according to Yannick Magnon, general manager of Amcor Capsules, who said Stelvin has been welcomed by winemakers as setting the ‘standard for quality’ as one of the ‘most sustainable’ capping solutions in the industry.
The development aligns with Amcor’s pledge to reduce its own carbon footprint, and reach net zero emissions by 2050.
Image: Amcor Capsules
