Duo of dips from Do Goodly
Condiments firm Do Goodly Dips has launched a duo of plant-based dips, Nacho Cheeze and Roasted Red Pepper.
Nacho Cheeze Dip is 100% natural, gluten free and high in protein. It has all the taste and texture of a cheese dip, but is made with cannellini beans, carrots, herbs and spices.
The new Roasted Red Pepper Dip is made to a recipe based on Catalan romesco sauce, blending red peppers, garlic and onions, with cannellini beans in the place of almonds for a ‘tasty healthy twist’.
These two launches join Do Goodly’s growing portfolio of plant-based dips, including Superstar Salsa, Mighty Beetroot Borani, Smashed Pea Guacamole, and Tasty Tomato and Bean Houmous.
Do Goodly Foods co-founder Richard Abbey said: “We’re excited to add these two unique dips to our growing range. We love creating dips that are totally natural, healthy and delicious – and these definitely fit the bill.
“Our Nacho Cheeze Dip can be enjoyed hot or cold and is perfect with tortillas or as a topping, while our Roasted Red Pepper Dip works beautifully as part of a spread or to add interest to your cooking.”
Shore boosts seaweed crisps listings
Snacking brand Shore is to roll out its Sweet Siracha and Peking Duck 80g seaweed crisp share packs into 24 Booths branches this month.
It will also launch its 25g impulse bags of Sweet Siracha, Lightly Salted and Peking Duck chips into 450 Holland & Barret stores across the UK from September.
Shore co-founder Keith Paterson said: “We’ve seen big demand for our share bags since lockdown but this summer there’s also been a real bounce-back in impulse with sales of our 25g packs booming.
This, coupled with our work on HFSS, is fuelling conversations with retailers as they look for compliant products that still deliver on flavour. Our plant-based chips appeal to the growing number of health-conscious consumers who are increasingly seeking sustainably sourced foods, and they are a great entry point for anyone that hasn’t tried seaweed before.”
Shore’s latest wave of listings followed the launch of its 100% sustainable seaweed chips in the UK a year ago and bagging its first national supermarket listing in Morrisons last month.
Kyoot relaunches with Raspberry Pink Pepper flavour
Plant-based chocolate firm Kyoot debuted a new look for its range of plant-based chocolate bars with the launch of its latest flavour, Raspberry Pink Pepper.
The new flavour joins Kyoot’s growing portfolio of plant-based dark chocolate bars, including: Original; Crunchy Salted Caramel; and Vanilla Quinoa Pops. All of Kyoot’s 70% dark chocolate bars are organic, vegan and gluten-free.
Kyoot makes its chocolate from organic cacao ‘ethically grown’ by small-scale farmers in the heart of the Peruvian Amazon, alongside a wide variety of indigenous plants. The brand sources 100% fully recyclable paper packaging printed with bio inks.
Vegan chocolate coated liquorice joins Panda range
Panda Liquorice has launched a new vegan chocolate liquorice product to its line-up.
The bag of soft liquorice bites are covered in vegan friendly, rainforest alliance certified chocolate and made with natural flavours following suit with the brand’s positioning.
The liquorice under the chocolate coating is made with just four ingredients – keeping ingredients to a minimum has been key for Panda, along with its slow traditional cooking methods to deliver “exceptional tasting confectionery”.
Lisa Gawthorne, director at Bravura Foods who distribute the brand in the UK, said: “It’s an exciting first for Panda innovating in a chocolate liquorice product. The new product is made with rice milk making it suitable for the vegan market and it’s a real novelty as a lot of chocolate coated products aren’t necessarily vegan friendly.”
Protein Works launches vegan meal powders
Meal replacement and protein powder brand Protein Works has launched two new vegan savoury meals, Bangin’ Burrito and Cheeky Tika Masala.
Positioned as a time saving option, the meals are 100% plant-based, palm oil free and contain 26 essential vitamins and minerals per serving.
The meals only require boiling water and take five minutes to prepare. Consumers following calorie-controlled diets are given measured portion sizes to better fit their needs.
A spokesman for Protein works said: “‘Cheeky Tikka Masala’s unique blend of coconut milk, spices, cous cous, flaxseed, peas, sultanas and more gives an authentic flavour-popping taste of Indian cuisine without any culinary skills required.
“The ‘Bangin’ Burrito’ recipe includes peppers, black-eyed beans and a secret selection of herbs and spices, as well as rice and avocado oil powder for bursts of Mexican flavours in a fresh and satisfying meal.”
Vegan nduja paste available to public
British ingredients brand, Belazu Ingredient Co has announced the launch of its Ve-Du-Ya, a vegan ‘nduja paste’ to the general public.
Initially created with Pizza Pilgrims with a successful launch into Honest Burger, Belazu is now making the condiment available to consumers.
Known for its use as a pizza topping, nduja can also be added to vegetables which are then roasted, stirred into the base for a vegetable ragu or used as a filling in a sandwich.
Peter Oden, commercial director at Belazu, said: “As a vegetarian myself, I am still amazed by the limited availability of international flavours on offer. As such I am passionate about expanding our vegan portfolio and offering our customers the chance to enjoy vegan flavours from around the world.
“Nduja has been growing in popularity in recent years and in line with more people opting for plant-based diets, we wanted to give consumers who don’t eat meat the opportunity to try the increasingly trendy paste in their recipes. The partnership with Pizza Pilgrims gave us just that opportunity and I am delighted with the results of our new Ve-Du-Ya.”
