Our latest NPD Trend Tracker looks at chilled ready meals made from a plant-based flour extracted from the root of the konjac yam plant, while a London brewery claims to have made the world’s first carbon-negative beer without using carbon offsetting. Scroll through the photo gallery for more…
Image: GettyImages/Eoneren
Our latest NPD Trend Tracker looks at chilled ready meals made from a plant-based flour extracted from the root of the konjac yam plant, while a London brewery claims to have made the world’s first carbon-negative beer without using carbon offsetting. Scroll through the photo gallery for more…
Image: GettyImages/Eoneren
Comprising konjac noodles – which are made from a plant-based flour extracted from the root of the konjac yam plant – the meals weigh in at 15g of carbs and only 300 calories each.
According to SRSLY, a plant-based fibre in konjac flour called glucomannan absorbs water in the digestive tract, helping the consumer feel “both full and content”,
The chilled range consists of are Chick’n Teriyaki; Chick’n Chow Mein; Vegetable Thai Red Noodles; Chick’n Pad Thai; and Chick’n Mexican Rice.
The meals, available online (rsp: £5.99/370g-440g), offer “affordable convenience” to shoppers trying to stick to healthier eating, said founder Andy Welch.
“Our ongoing remit is consumers searching for a low-carb lifestyle that marries great taste with unrivalled convenience.” He added the ready meals category was “crying out for a low-carb hero that pairs fair price points with less predictable flavour formats”.
Image: Seriouslylowcarb.com
Vow Nutrition has launched Sparklean, a high protein sparkling drink, in 1400 UK Boots stores.
The company said the drink is “completely clear” and avoids the “subpar taste and gritty textures” of other protein drinks on the market.
"We are incredibly excited to introduce Sparklean to the UK market through our partnership with Boots," said Simon Stevens, CEO at Vow Sports Ltd. "This exclusive launch in 1400 Boots stores showcases their commitment to providing innovative and sought-after products to their customers.
“This is the culmination of 2 years hard work to develop a sparkling protein drink that tastes just like your favourite canned soft drinks” said Ray Brilus, Head of NPD at Vow Sports. “Sparklean represents a new era in plant-based protein drinks, offering a delightful taste, refreshing fizz, and a completely clear appearance that will captivate consumers seeking a guilt-free and invigorating protein drink."
According to the company, the drink appeals to a wide range of consumers, including those following keto and low-carb diets, individuals focused on weight loss, fitness enthusiasts aiming to build muscle, and those embracing plant-based and vegan lifestyles.
Image: Vow Nutrition
Personalised nutrition brand Vitl’s range of Vitamin & Protein Bars will be stocked in selected WHSmith Travel and Spar retail stores nationwide from 1 July 2023.
Vitl’s Vitamin & Protein Bars are available in three flavours: Energy, Glow, and Focus. Each bar contains 14g of protein, is low in sugar, and packed with vitamins and nutrients like zinc and magnesium, to keep consumers energised and invigorated - all in just 143 calories. According to the company, the small and compact bars each contain a different combination of vitamins, with each flavour purposefully designed to support a person’s wellbeing and health goals.
Charles Stiles, Retail Lead at Vitl said: “We are proud to be launching our range of Vitamin & Protein Bars into convenience retailers this summer. We have seen a boom in the expansion of the healthy snacking category over recent years, and
believe Vitl bars will drive incremental sales to the fixture by recruiting shoppers seeking different functional health benefits in their snack offer, but not willing to compromise on indulgent taste.”
Image: Vitl
Meat alternative brand THIS is expanding its food-to-go range, launching across the UK in Boots and extending its WHSmith offering, targeting commuters on the go at stores in town centres, train stations and airports.
THIS Isn't Chicken Korean-Style Noodle Salad and THIS Isn't Chicken & Bacon Pasta Salad will launch into Boots for the first time, as part of its Meal Deal on 10 July, and a THIS Isn't Chicken & Bacon Wrap and THIS Isn't Chicken & Bacon Pasta Salad launched into WHSmith on the 6 July.
Making their debut as part of the Boots Meal Deal, the THIS Isn't Chicken & Bacon Pasta Salad and THIS Isn't Chicken Korean-Style Noodle Salad will be launching in stores nationwide. The noodle salad which is first to market to Boots will feature the brand’s plant-based chicken pieces, while the pasta salad will also include bacon lardons. The pasta salad will feature a sun-dried tomato dressing and fresh spinach leaves. The noodle salad combines udon noodles, crunchy edamame and red cabbage with a Korean-style sauce with gochujang paste & lime.
The new meals join two existing popular sandwiches on the shelf; THIS Isn’t Chicken & Sweetcorn and THIS Isn’t Chicken & Stuffing, which were the brand’s first foray into food to go.
Andy Shovel, Co-founder and Co-CEO at THIS said: “Gone are the days when the best plant-based option was the hummus and roasted vegetable sandwich. Nothing against hummus but at THIS™ we don’t think people should compromise on their lunch options so if you want a delicious chicken and bacon wrap or salad, we’ve made it for you. We’re stoked to be growing our existing WHSmith range and we’re excited to be part of the iconic Boots meal deal.”
Nick Ingram, Buying Manager Food to Go, WHSmith Travel, added: “I’m really proud of the work the team have done to step change our meat free and plant-based offering twice in the last year across a number of brands and product areas. I’m delighted to have THIS as key Food To Go partners in this journey helping us to signpost the category for busy travel customers.”
Image: THIS
Fudge Kitchen has re-relaunched its summer flavour menu including Eton Mess Fudge, Vegan Pina Colada Fudge and Lemon Cheesecake Fudge.
Marketing Manager Richard Parson said: “At Fudge Kitchen we believe that fudge should be an experience that delights all the senses. Our summer collection showcases our passion for creating unique and indulgent flavours that capture those feel-good moments.”
From July Fudge Kitchen is also introducing a Strawberries and Cream fudge, in a nod to Wimbledon tennis tournament.
The new limited-edition flavours will sit alongside its current range which includes Clotted Cream, Sea Salted Caramel and Chocolate Swirl fudge.
Image: Fudge Kitchen
A London brewery has created an offset-free carbon negative beer. Gipsy Hill Brewery said its new Swell Lager and Trail Pale are brewed using barley grown through regenerative farming, and hops which have been recaptured and reused - meaning each pint removes more greenhouse gases from the atmosphere than it produces.
It claimed this is the first time a brewery has produced a carbon-negative beer without using carbon offsetting, a process where businesses reduce the carbon footprint of products through activities unrelated to their production – for example planting trees in another part of the world.
Gipsy Hill’s latest beers have carbon footprints of -40gCO2e for Swell Lager and -30gCO2e for Trail Pale per pint respectively. A typical pint of commercial lager produces at least 350g of CO2, with many craft IPAs starting at 500gCO2e.
The complete carbon lifecycle of the beers has been independently analysed by Zevero, a specialist carbon accounting firm. The study accounted for the full life cycle of the products, from the growing of the ingredients to the end of life of packaging.
Sam McMeeken, co-founder of Gipsy Hill Brewery, said: “Making great quality beer has been our obsession for 10 years, but I felt we had to find a way to do it more sustainably. Great beer should be guilt-free, and our new Trail Pale and Swell Lager mean that for the first time, our drinkers can enjoy a pint safe in the knowledge it’s actively improving the environment and helping solve our climate crisis.
“At Gipsy Hill, we have always tried to make sure our beer has a positive impact, and that’s why we have actively sought to introduce new innovations to the brewing process and work with the most innovative producers to push the boundaries of sustainable brewing.
“By truly embedding sustainability into our brewing process, rather than simply offsetting emissions, we have created a blueprint for sustainable beer range, but the wider food and drink industry.
Image: Gipsy Hill
