Saputo Dairy UK has expanded the Vitalite brand with the release of a dairy-free cheese – the brand’s first foray into vegan cheese alternatives.
Made from coconut oil, with added calcium and vitamin B12, the cheese comes as either a 200g block or 200g slices.
Kerry Foods has debuted a brand-new plant-based range. The first four products include No-Meat Balls, Chilled Sausages, Mince and Quarter Pounders, all made from sustainably sourced soya protein combined with wheat starch, chicory root fibre and a blend of oils for the texture and natural smoke extract for flavour.
“The best-tasting meat in the world is cooked on a barbecue, so we wanted to bring that cooked smoke into the product, to take you back to what wonderful meat smells and tastes like,” said Kerry’s chief innovation officer, David Hamilton.
Following on from its launch into Morrisons in September, two Mexican-inspired SKUs from Quorn are to enter into three more major supermarkets this month, with the meat substitute brand acting on big boosts in the meat-free chilled sector, which has seen value sales grow 30% year on year.
The duo – Crunchy Tex-Mex Nuggets and Spicy Tortilla Escalopes – are to roll out across the month, with the former featuring a breadcrumb made of quinoa, oats, barley and linseed, and coming in at 200 calories per 80g portion. The latter, meanwhile, is high in fibre, low in saturated fat and contains no soy.
Made from pea protein, fava beans and rice, the Beyond Sausage is the latest product from plant-based sensation Beyond Meat.
Soy, gluten and GMO-free are among the ingredients held together in an algal casing, with Beyond Meat claiming it is the first plant-based sausage that truly delivers “the juicy, sizzling and delicious satisfaction of a pork sausage.”
Healthy snack company Abakus has joined the seaweed snack throng with the release of three varieties of seaweed crisps.
The trio – lightly salted, salt and vinegar, and cheese – are made with “seaweed harvested from the deep blue seas of South Korea.” They are all coated with a thin layer of tapioca for crunch, are vegan and gluten-free and contain no more than 571 calories per 100g.
UK start-up Cheesies has made its major high street debut with a range that has been designed to “change the way consumers eat cheese.”
Cheesies come in three variants – Cheddar, Emmental and Gouda – and contain no additives whatsoever. The pure cheese, dried for two days and then baked into pieces, has been described by the brand as “crunchy popped balls.”
Kefir brand Biotiful Dairy has debuted a range for kids, designed to bring children back into the category following “parental dissatisfaction” with sugar content.
The two ranges – Kefir Quark Squeezy and Kefir Slurpy – are to roll out later this month, with the first a squeezable tube format that has two variants: strawberry and vanilla.
The second is a pouch format and will be available in strawberry and mango flavours.
Plant-based brand Vivera has relaunched the entire range, in a move that the company hopes will help attract more people to become flexitarian.
The Dutch company has also expanded its range to 15 SKUs with the addition of barbecue-flavoured Plant Chicken Goujons and Plant Chicken Tenders.
The Coconut Collaborative has made its first foray into the hot pudding category with the release of it Chocolate Melt in the Middle dessert made from gluten-free sponge with a runny centre of dark chocolate and coconut cream.
Founder James Averdieck said that the release will “allow us to break into the after-dinner occasion,” with rival companies Gü Puds and Gâto & Co both releasing additions to the category this year.
KP Snacks has unveiled a revamped Tyrrells vegetable crisps range that features two new flavours, with the brand having recently invested in new technology that slices vegetables to create a “larger and higher calibre” crisp whilst also reducing wastage.
The two new flavours – mixed root vegetables with balsamic vinegar and parsnip with honey and cracked black pepper – will join the reformulated salted sweet potato and mixed root vegetables with sea salt.
A number of new additions have been released by Young’s Seafood, including a trio of sea bass offerings that are designed to “debunk the myth sea bass is an expensive fish.”
‘Chip Shop’ beer-battered haddock and cod fillets as well as the company’s first chilled wholetail scampi line have been unleashed along with the three bass packs: two sea bass fillets with lemon and pepper butter, two fillets with sundried tomato and garlic butter, and two fillets with a sweet chilli and ginger melt.
Premier Foods has launched a premium Mr Kipling range aimed at adult cake lovers.
The food manufacturer has said that the launch aims to capitalise on people’s willingness to pay more for evening treats, with the three-strong Signature Collection made up of After Dinner Mint Fancies, Chocolate, Caramel & Pecan Slices and Apple, Pear & Custard Crumble Tarts.
Peperami has unleashed its fourth innovation of 2019: a new range of jerky.
Following on from the Peperami & Cheese Snack Box, Pep’d Up Chicken Bites and Peperami Pastry Rolls, the Peparami Tender Jerky comes in two flavours – original and hot – and is made from beef and pork that have been cured, dried and beechwood smoked.
Quite the curveball here with tonic wine brand Buckfast unleashing its first condiment, a “beautiful, rich” BBQ sauce.
Designed for dipping and glazing meat, the new sauce will also be stocked in fish and chip shops and restaurants, with the company claiming that the uptake has already been “phenomenal.”
Bakery start-up Cru8 Foods has released a duo of keto vegan breads, with the free-from company targeting two dietary trends.
The pair – a traditional loaf and a four-pack of bread buns – are made with ground almonds, coconut flour and golden flaxseed, making them a source of vitamin E, riboflavin and magnesium.
Cru8 has said that the presence of 5g of sugar and 32g of fibre per 100g make the breads “gut health promoting” and the “ideal companion to a low-carb keto lifestyle.”
A duo of no-added-sugar small-pot yoghurts are to be released by Yoplait’s Petits Filous brand this month.
The new yoghurts, which come in strawberry-banana and apple-pear-banana flavours, contain 4.9g of sugar per 100g, with 10% of the product consisting of fruit puree.
Yoplait had “been working hard to reduce sugar in our products,” said Petits Filous senior brand manager, Elisa Costa.
Wall’s Pastry has released its first-ever vegan snack range comprised of four SKUs: Vegan Jumbo Roll, BBQ Jackfruit Jumbo Roll, Vegan Snack Rolls and BBQ Jackfruit Rolls.
The two vegan rolls contain a mix of minced mushrooms, oats and seasoning, wrapped in vegan puff pastry, while the jackfruit pair are filled with pulled jackfruit and hickory-smoked BBQ sauce.
A range of ‘affordable’ plant-based foods are being released by Tesco under own-label brand Plant Chef.
Two SKUs made from soya – Battered Fish-Free Fillets and Breaded Goujons – arrived in stores at the end of September, with more, including Butternut Cauli Mac and a Mushroom Pizza, to arrive across October.
Asian restaurant chain Itsu is claiming a “category-first for kids’ snacking” with the release of a new snack: crispy seaweed thins.
Coming in two variants – original and tomato – the new snack contains 367 calories per 100g, are high in fibre and vitamin B12, also contain iron, antioxidants and protein, and are a source of iodine – “a nutrient vital for wellbeing, effective metabolism and mental development.”
The Co-op has launched a new range of New York-style chilled own-label pizzas that have been inspired by the Long Island ‘grandma pie’ style (rectangular shape, deep layers of toppings and no crust).
The range is made up of four – Hot Honey Pepperoni, Manhattan Five Cheese, Philly Cheese Steak and Spicy Buffalo Chicken – with the supermarket saying that the flavours come from a number of different eateries across New York, “the result a truly authentic range that is full of the flavours of the iconic US state.”
Premier Foods has unleashed plant-based on-the-go brand Plantastic, a range of single serve snacks.
The range is made up of four variants: chocolate and cherry flapjack with sunflower seeds, lemon and turmeric flapjack with linseeds, apricot and ginger flapjack with chia seeds, and orange and parsnip cake with pecans.
Chicago Town is debuting chilled pizzas in an attempt to attract new consumers.
The three-strong Stonebaked Deli Crust range is made up of Cheeeese-Fest, Straight-Up Salami and Chicago Hot, with the brand saying that the “fully loaded” trio was “a credible and natural step.”
Waitrose has added 200 new products to its own-brand premium tier. The new lines include everything from wood-fired nduja and burrata sourdough pizza, to coconut, passion fruit and white chocolate layer cakes, with the Waitrose & Partners No. 1 range totalling around 650 SKUs.
Children’s food brand Kiddylicious is targeting toddlers with the latest release: an eight-strong range of ready meals based on adult dinners.
The cottage pie, chicken curry, mac and cheese, and beef chilli are suitable for children nine months and older, while the beef lasagne, veggie lasagne, chicken tikka and beef hotpot are intended for 12-plus months.
The meals, which are the result of around a year’s planning and all resemble adult food, are “aimed at stimulating toddlers’ interest in food, encouraging them to start to explore grown-up food from an early age.”
A range of free-from chocolate is to enter into Holland & Barrett with Enjoy!, claiming the UK’s first-ever caramel-filled bar for vegans.
The range, which is dairy-free, soya-free, gluten-free, organic, free from all 14 main allergens and suitable for vegans, will be debut with two bars: Sumptuous Salted Caramel and Velvety Vanilla Caramel.
An individually wrapped, snack-sized version of Soreen’s Banana Malt Loaf is to hit retailers.
The new banana-flavoured Loaf Bar is vegan-friendly, contains 135 calories and has 32% less sugar and 58% less fat than the average snack bar.
“Given the rising popularity of Soreen Malt Loaf Bar, fuelling sporting adventures, this was our obvious flavour choice when making the decision to expand the range,” said the brand.
Two new vegan oat-based ice creams are to be released this month by Jude’s, aimed at those “looking to reduce their environmental footprint.”
The new Vanilla Bean is made with Madagascan bourbon vanilla, while the Salted Caramel contains both salted caramel swirl and cinder toffee pieces. More flavours are set to follow in 2020.