Luxury nut brand Cambrook has made its supermarket debut with a listing in Waitrose. The nuts are tossed with spices and seasonings and baked in small batches in Cambrook’s factory in Hampshire, with the four-strong range made up of baked truffle nuts, baked umami cashews, hickory smoke-seasoned almonds and cashews, and baked lemon and chilli pistachios.
Plant-based brand Linda McCartney has kicked off Veganuary with the launch of four new frozen products - tomato and basil meatballs, southern-style chicken fillet burgers, pulled pork bao bun meal kits and chicken buckets.
All four are Vegan Society-approved, with the meatballs made of pea protein and the other three products consisting of soya and wheat protein.
British meat alternative brand Moving Mountains has made its first major foray into UK retail after securing a listing for three new products in Sainsbury’s.
Shoppers will be able to find the brand’s plant-based sausages, hot dogs and sausage burgers (made from oyster mushrooms, and pea and wheat protein) in the frozen aisle from this month.
Moving Mountains founder Simeon Van der Molen said: “We have spent years perfecting our recipes with a team of scientists, farmers and chefs to ensure our products emulate meat in taste and texture and they are the closest replication to a pork burger, pork sausage and hot dog in the UK.”
Healthy children’s ready-meal brand Annabel Karmel has added four new dishes to its frozen range.
The new meals are: Delicious Chicken Lasagne, Lovely Lentil Bolognese, Creamy Chicken Pie and Mild Chicken Korma.
The meals are low in salt, provide up to two of a child’s five a day, and contain no artificial colours or preservatives.
Tilda has enriched its wholegrain basmati rice, wholegrain pilau rice, wholegrain basmati and wild rice and wholegrain basmati quinoa rice with acacia fibre, meaning they now contain 3.8g of fibre per serving, compared to 2.1g to 3g in previous packs.
The new rice pouches are vegan, gluten-free and contain no artificial colours, preservatives or flavourings.
Delice de France has boosted its vegan range by adding a duo of pies.
The Vegan Fake & Ale square pie is filled with ‘steak-style’ strips and baby onions, in a vegan ale sauce, while the Vegan Saag Mangalore square pie is filled with cauliflower, spinach, chickpeas and lentils, cooked in a ‘spicy aromatic’ sauce.
Delice de France already supplies a vegan apricot croissant and vegan sausage roll.
Specialist foods supplier Olives Et Al has created what it claims is the UK’s first range of CBD-infused olive oils.
The range was created in partnership with Goodbody Botanicals, which supplied the CBD, and the oils are said to be “perfect for dipping and drizzling, to enjoy over laid-back lunches and relaxed dinners”.
Alpen has launched its first chocolate muesli following multiple customer requests for the variant.
The muesli is made up of rolled oats, toasted wheat flakes, roasted almonds and hazelnuts, raisins and chocolate ‘curls’.
Alpen said the launch would add “a touch of indulgence to breakfast”.
Ice cream brand Northern Bloc has launched a new flavour alongside a complete overhaul of its packaging to make it as environmentally friendly as possible.
The brand claims its new tubs are the first-ever fully recyclable, biodegradable ice cream tubs and will be used across its range from this month, including for its newly launched Vegan Salted Caramel Almond Swirl.
The ‘eco tubs’ are made with paper and a “fully natural organic compound” derived from sugarcane, the byproduct of which is “fully reusable and breaks down naturally at room temperature”.
Rustlers has created its first ever meat-free microwavable burger, featuring a Moroccan-style veggie falafel patty with mango chutney and a yoghurt and mint sauce.
The company’s marketing and business development director Adrian Lawlor said: “Concepts that work really well in QSR tend to work well with us.”
He added that the brand chose to go vegetarian rather than vegan to maintain “high levels of familiarity” rather than alienate shoppers.
Frozen pizza brand Chicago Town has launched its first vegan pizza.
The new variant features peppers, onions and jackfruit in a sticky barbecue sauce with dairy-free ‘mozzarella’, cased in a tomato-stuffed crust.
Crisp brand Kettle Chips is marking Veganuary with the launch of a new ‘Sheese & Onion’ flavour.
The crisps feature red Leicester-style ‘sheese’, which is produced in a completely vegan factory.
The new flavour was developed in collaboration with popular vegan chef duo Henry Firth and Ian Theasby (aka the Bosh! Boys).
Gourmet yoghurt brand The Collective is entering the breakfast category with the launch of its ‘Brekkie’ range of split pot yoghurts.
There are three flavours – mango, passion fruit and raspberry – with each containing The Collective’s unsweetened ‘Straight Up’ yoghurt, a fruit compote and an ancient grain granola consisting of puffed buckwheat, amaranth, quinoa and linseeds.
The Collective claims the trio will have 30% less sugar than the average on-the-go breakfast yoghurt.
Home baking brand Superfood Bakery is launching two new cake mixes in February – Organic Rise & Shine Banana Loaf Mix and Organic Smile Seeker Chocolate Cake Mix.
The duo will join the company’s existing four-strong line-up of vegan and gluten-free baking mixes.
Superfood Bakery has also gained listings for its Organic Morning Dreamers Pancake Mix, Organic Joy Makers Brownie Mix and Spirit Lifters Cookie Mix at Tesco and Dunnes Stores.
The brand is also switching its packaging from a resealable packet to cardboard boxes in “an effort to be more sustainable”.
Edible insects brand Crunchy Critters is aiming to lure more “mainstream” shoppers with the launch of some more traditional crisp-style flavours.
The 11-strong range now includes snacks that “blend insects with more familiar ingredients”, including their Worms, Beans & Peas, which is available in sea salt & cider vinegar, smoked paprika and sea salt & black pepper flavours.
Kellogg’s has added two sister products to its Joyböl breakfast smoothie range, aimed at the breakfast on the go market.
The two new lines are Kellogg’s Crunchy Nut Hazelnut & Chocolate Granola and Special K Protein Granola which, requiring only the addition of water, are designed to be a “complete on-the-go breakfast solution”.
Kellogg’s has also unveiled a trio of Crunchy Nut, Special K and All-Bran breakfast toppers, as well as two new prebiotic All-Bran cereals.
Sainsbury’s has unleashed their new own-label plant-based range, Plant Pioneers.
The brand, which was partially released in selected stores in October, launches with 31 plant-based ambient, chilled and frozen lines including fresh meat alternatives like vegan steaks and Shroomballs, as well as plant-based comfort food lines like Fishless Fingers and Southern Fried Bites.
Sainsbury’s said the new range was in response to “soaring demand” for plant-based products which are becoming “increasingly mainstream” in the UK.
Birds Eye has boosted its frozen takeaway-inspired Chicken Shop range with two new chicken fillet burgers.
The southern-fried style Ultimate burger and spicily-coated Sizzler burger are made from whole chicken breast fillets and join the four coated chicken breast piece SKUs first launched under the Chicken Shop banner in late 2018.