Food and drink manufacturers are pushing new product development (NPD) toward solutions that offer greater convenience, broader dietary appeal and stronger flavour delivery. Brands are also favouring formats that are easy to prepare while still tapping into familiar cues that appeal to mainstream shoppers.
This month’s Just launched roundup highlights activity across frozen bakery, desserts and plant‑based proteins, where suppliers are focusing on cleaner labels, allergen‑inclusive formulations and formats that perform consistently in foodservice. Retailers are broadening their ranges too, especially in categories linked to indulgence and simple meal‑building.
Beverages and functional drinks are gaining momentum as consumers look for straightforward, natural options that fit into their day‑to‑day habits. Both start‑ups and global manufacturers are targeting demand for wellness‑driven drinking occasions and shorter ingredient lists.
Contract manufacturers are continuing to invest in sensory development, scientific substantiation and private‑label capability to help brands differentiate in crowded markets. Across Europe, nutricosmetics, plant‑forward innovation and convenience‑led formats remain strong growth areas.
West Cornwall Pasty Co
West Cornwall Pasty Co has launched a Steak & Guinness Pasty for the rugby season, bringing together two major brands in a first-of-its-kind collaboration.
The limited-time pastry is designed to help foodservice operators tap into strong match day demand and drive additional footfall across travel and leisure sites.
The pasty features Guinness marinated steak chunks, smoked bacon and vegetables in a rich gravy, wrapped in a glazed, hand‑crimped pastry that is made in Cornwall. It is available now across key UK travel hubs including major train stations and motorway services, with a prominent presence at Twickenham stadium, where both brands already rank among the top sellers.
Wayne Greensmith, head of customer marketing at Samworth Brothers – Food For Now, said the collaboration brings “two heritage, household names” together to elevate the category. Diageo’s (Guinness brand owner) senior licensing manager Declan Hassett added that the pasty offers operators a “distinctive Guinness flavour” delivered through a trusted partner.
Doughlicious cookies
Doughlicious has expanded its Ready to Bake Cookie Dough range with a new Cookies and Cream variant, launching UK-wide in supermarket Sainsbury’s this month.
The product joins the brand’s existing Chocolate Chip SKU in the retailer’s frozen aisle and aims to offer shoppers a premium, low‑effort home‑baking option. RRP is from £3.20 for a box of six pre‑portioned cookies.
The new flavour combines dark cocoa and black cocoa dough for a deep colour and richer chocolate profile, paired with white chocolate chips to replicate the classic cookies and cream taste.
Like the rest of the Doughlicious line, the dough is gluten‑free certified and made with a blend of 100% British oats and natural ingredients. The product is designed to bake directly from frozen in minutes, supporting convenience, consistency and portion control for consumers while helping reduce food waste.
Doughlicious targets shoppers seeking indulgent but simple home‑baking solutions, positioned as crispy on the outside and soft in the centre once baked. The launch builds on rising interest in premium frozen bakery and at‑home treat occasions, with the brand highlighting ease of preparation as a key purchase driver.
PepsiCo hot soups
PepsiCo has entered the hot soup category with a new range of ready‑to‑heat vegetable soups under its Alvalle brand. The launch builds on Alvalle’s strong position in chilled gazpacho and aims to extend the brand’s relevance beyond the summer months.
Produced in Murcia and made with vegetables, olive oil and salt sourced entirely from Spain, the soups contain no additives or gluten and will sit in the chilled aisle. Two variants will be available initially: Vegetable Cream, made with zucchini, carrot, potato and onion, and Pumpkin Cream, which combines pumpkin, carrot, onion and sweet potato.
The launch targets consumers seeking convenient, plant‑based options suitable for lunch and dinner, and is expected to complement Alvalle’s seasonal gazpacho sales by utilising production capacity during winter.
PepsiCo plans to roll the soups out first in Spain before expanding into Portugal and wider Western Europe as it explores year‑round growth opportunities for the brand.
Packaged in 600 ml bottles made from 100% recycled plastic, the products also support the company’s sustainable packaging commitments.
Nashi pear juice
London start‑up Nashi has launched a single‑ingredient Korean pear juice positioned as part of a modern pre‑drink ritual for consumers seeking a more balanced approach to socialising.
The brand, created by sisters Taya and Lucy Jackson, introduces a long‑standing Korean tradition to the UK market through a ready‑to‑drink 250ml canned format.
The founders identified an opportunity to bring a natural, uncomplicated product to younger adults looking for functional cues, simplicity and alignment with wellness‑minded drinking habits.
The drink contains only Korean pear juice, with no additives or artificial ingredients, and is packaged in a fully recyclable can. Nashi differentiates itself from existing pear juice formats that rely on pouches or multi‑ingredient blends by highlighting convenience and clarity in an ambient‑stable format suitable for direct consumption or on‑the‑go occasions.
Nashi is targeting digitally engaged shoppers seeking simple, functional beverage choices that fit within shifting social habits. The brand’s positioning reflects wider category momentum around moderation, natural ingredients and single‑ingredient propositions.
PYC collagen range
French contract manufacturer Laboratoire PYC has expanded its beauty‑from‑within portfolio with a series of new collagen formats designed for brands targeting the growing European nutricosmetics market.
The company, which specialises in flavour development and clean label formulations, has developed three solutions intended to support daily routines while delivering sensory appeal and clinically aligned benefits. All products are manufactured in France and reflect rising demand for efficacy, natural ingredients and enjoyable consumption formats.
The first is Revolistic Collagen, an orodispersible powder that dissolves directly in the mouth and contains 45% bioactive peptides, enriched with di‑ and tripeptides. Available in fruit and dessert‑inspired flavours, it is positioned as a convenient on‑the‑go option. Collagen Pink Lemonade offers a sparkling drink format with 15g of French collagen and low sugar and fat, formulated using peptides that have been clinically explored for skin elasticity, wrinkle appearance and hair strength.
The Collagen Skinfuse line incorporates collagen peptides into tea and infusion drink powders across six flavours, bringing a ritual‑driven approach to supplementation. Laboratoire PYC says the range is aimed at brands looking to respond to demand for natural, comforting and lifestyle‑focused nutricosmetics.
McCartney gluten-free
Linda McCartney Foods has introduced a new gluten free recipe for its Vegemince product in a move aimed at helping schools meet wider allergen requirements.
Already available in the UK, the updated formulation maintains the flavour and nutritional profile of the original vegan mince while removing gluten and egg, the latter being a common allergen in children and often present in meat‑free alternatives.
The mince remains high in protein and low in sugar and is designed to offer caterers a versatile, cost‑effective option for dishes such as chilli and spaghetti bolognese.
Linda McCartney Foods highlights that Vegemince remains significantly cheaper than beef mince, enabling operators to manage budgets while serving familiar meals that appeal to pupils. The brand says the transition to a gluten free recipe allows kitchens to serve a broader range of dietary needs without changing preparation methods.
The gluten free Vegemince is available in 10 x 1kg packs through national foodservice wholesalers. It complements the wider Linda McCartney Foods school range, which supports vegan, vegetarian and meat‑reducing diets as demand grows for inclusive, allergen‑aware menus.