Brands are leaning into restaurant‑style indulgence, with thicker cuts, richer flavours and upgraded formats across bacon, bakery and confectionery. Premiumisation continues to shape at‑home meal and snacking occasions.
Plant‑based developers are moving away from ultra‑processed mimicry, instead spotlighting whole‑food formats, protein-rich options and simpler ingredient decks. Operators and retailers are seeking products that offer both convenience and nutritional credibility.
Seasonal ranges remain a major innovation driver, with chocolate, bakery and snack brands using limited editions to boost visibility and trial. Flavour-led NPD remains central, from citrus and caramel to nostalgic biscuit cues.
Across snacking, texture and format are being rethought, as brands address consumer fatigue in traditional bar-led categories. Portion control, on-the-go use and multi-texture experiences are strong themes for the year ahead.
Jolly Hog posh bacon
The Jolly Hog is moving into premium brunch territory with the launch of its Proper Posh Extra Thick Cut Bacon range.
The British meat brand is targeting consumers trading up in the eat‑at‑home economy with a two‑SKU lineup of thick-cut back and streaky bacon.
Both varieties are dry‑cured in the brand’s Black Treacle recipe, delivering a fuller bite and a richer, slightly sweet smoky flavour. The extra‑thick format is positioned as a clear point of difference in a category that has seen limited innovation.
The range aims to shift bacon beyond the fry‑up and sandwich filler, instead tapping the growing appetite for restaurant‑style brunch at home. The thicker cut is designed to offer stronger plate presence and a more indulgent weekend experience.
Jolly Hog co-founder Olly Kohn said the range gives bacon “the attention it deserves” as brunch becomes a ritual for many consumers. Extra Thick Cut Back Bacon rolls out across UK Sainsbury’s stores on 18 March and into Tesco and Ocado on 23 March, while Extra Thick Cut Streaky Bacon lands in Waitrose and Ocado from 27 May. RRP £4.00.
Maryland Butterbeer
Maryland is tapping into the enduring popularity of the Harry Potter franchise with a limited‑edition Butterbeer cookie launch, created in collaboration with Warner Bros Discovery Global Consumer Products.
The rollout coincides with the 25th anniversary of the first film and is positioned as a strong retail opportunity for 2026, supported by an existing surge in consumer interest around Butterbeer flavours.
The cookies pair Maryland’s classic crunchy texture with the sweet, butterscotch profile associated with the wizarding drink, available in the UK from 1 March to 31 May.
Cadbury packaging shift
Mondelēz International is marking Easter 2026 with a significant packaging update across the Cadbury seasonal portfolio.
Three Cadbury Mini Eggs bag sizes will move to 65% certified recycled plastic allocated through a mass balance approach, a shift that uses around 100 tonnes of post‑consumer recycled plastic each year. Small and large Cadbury Easter tablets will also transition to 80% certified recycled plastic packaging, while the Cadbury Special Gesture Shell Egg range now features a recyclable cardboard handle.
Aldi Easter
Aldi UK has unveiled its 2026 Easter collection, rolling out a wide range of new chocolate products alongside returning seasonal favourites. The line-up spans value lines from 99p through to more premium Moser Roth launches, with several products already landing in stores.
New additions include the Choceur Jammy Wheel Biscuit Egg, inspired by the classic biscuit and featuring a raspberry and white chocolate filling, and the Choceur Disco Ball Egg, a gold‑dusted milk chocolate shell with popping candy and crispies.
At the more premium end, Aldi is introducing the Moser Roth Millionaire’s Overload Egg, recently named Best Chocolate Easter Egg 2026 by Good Food, and a Pistachio Layer Egg designed for shoppers seeking a more indulgent option.
The retailer is also pushing playful NPD with the Dairyfine Milkshake Hollow Egg and Straw, available in strawberry and chocolate variants. The Specially Selected offer continues with new filled eggs, including a White Chocolate, Strawberry and Granola Egg and a Half Loaded Belgian Truffle Filled Egg launching later in March.
Aldi is expanding flavour‑led products in its mini egg selection, returning its Jaffa and Nutoka formats while adding larger Dairyfine Nutoka and Jaffa eggs. Its Easter bunny line-up is also back, including the Specially Selected Milk Chocolate Baby Bunny which secured Good Food’s Best Chocolate Bunny award for 2026.
Linda McCartney dippers
Linda McCartney Foods has expanded its plant‑based foodservice range with new Chicken Style Dippers designed specifically for school catering.
The vegan, dairy‑free dippers offer a familiar child‑friendly format and provide 29g of protein per recommended school serving, making them suitable for UK Government School Food Standards which require non‑dairy protein options several times a week.
The launch is supported by new research showing that 80% of parents want vegetarian school meals offered in formats children already recognise, such as nuggets and dippers. The data also indicates strong uptake potential for high‑quality plant‑based alternatives, with 69% of parents saying their child is likely to choose vegan chicken‑style dippers when they resemble traditional options in look and taste.
Linda McCartney Foods says the product was developed to help caterers increase appeal and minimise waste by offering meat‑free meals that children genuinely enjoy. The company positions the dippers as a trusted, inclusive option that supports allergen‑friendly menu planning while aligning with school nutritional requirements.
Doughlicious Cookies
Doughlicious has expanded its frozen bakery offer with a new Cookies and Cream Ready to Bake Cookie Dough, available nationwide in UK Sainsbury’s stores.
The six‑pack format joins the brand’s existing Chocolate Chip SKU and sits within a growing consumer trend for convenient at‑home baking without preparation time or waste.
The gluten‑free dough is made with the brand’s signature oat flour blend and uses a mix of dark cocoa and black cocoa to deliver a deeper chocolate profile and the characteristic almost‑black colour associated with cookies and cream products. Each pre‑portioned piece is designed to bake quickly, giving a crisp exterior and soft centre while supporting reduced food waste through controlled portions.
Doughlicious positions the product as a premium but accessible option within frozen bakery, featuring natural ingredients and 100% British oats. The Cookies and Cream variant includes white chocolate chips to create the contrast central to the flavour, targeting shoppers who enjoy classic biscuit formats but want a fresher‑baked experience at home.
The launch reinforces the company’s broader focus on better‑for‑you formulations and sustainable manufacturing. All Doughlicious snacks are produced at the brand’s West London facility, which is powered by renewable energy and sources ingredients from suppliers aligned with its quality and welfare standards.
Snack Factory
Snack Factory is expanding its line-up with three new flavoured pretzel products, available US-wide.
The range includes Jalapeño Jack Pop’ums, Cinnamon Sugar Bites and a limited‑edition Lemon Crunch White Crème Pretzel Crisps, reflecting continued growth in flavour‑led innovation across the US pretzel category.
Cinnamon Sugar Bites combine pretzel crunch with a thin chip‑like texture and are finished with a cinnamon sugar coating aimed at everyday snacking occasions. Jalapeño Jack Pop’ums bring a lighter, airy structure and are made with Cheddar and Monterey Jack cheeses to deliver medium heat that builds gradually.
The seasonal Lemon Crunch White Crème Pretzel Crisps pair the brand’s thin, crunchy format with lemon‑flavoured white crème and sugar crystals for a spring‑focused offer. The Bites and Pop’ums launch nationally through Amazon, Kroger and Meijer at 9 oz and an SRP of $5.49, while the limited‑edition Lemon Crisps roll out across Kroger, Publix, Giant and Meijer at $4.69 per 4 oz bag.
Prepared Mane launch
Urban Farm-Produce has entered the meat-free category with Prepared Mane, a new range of chilled and frozen products made from UK‑grown organic Lion’s Mane mushrooms.
The line-up includes Smoked and Unsmoked Steaks along with a Mince positioned as a neutral, customisable base rather than a meat mimic, targeting consumers and operators looking for minimally processed whole‑food alternatives.
The company is positioning Prepared Mane as a response to the heavy processing associated with many current meat‑free options, highlighting single‑ingredient simplicity and transparent sourcing.
Production is centred around Lion’s Mane, selected for its texture, cooking performance and ability to absorb flavour, while addressing rising interest in clean‑label plant‑based products. Early batches have been released online to gauge consumer demand ahead of broader rollout.
Urban Farm-Produce is also targeting foodservice with products designed to be cooked quickly and supplied in bulk quantities. Optional rubs and marinades are offered to help home users adjust to the format, while operators can integrate the range into menus with minimal preparation. The company says the launch meets increasing demand for local, functional and less processed plant‑based foods as scrutiny of the meat‑free category continues to grow.
Protein Ball Stuffed
The Protein Ball Co is extending its snacking range with Stuffed, a three-strong line of filled protein balls designed to offer an alternative to conventional protein bars.
Launching in March 2026, the new products feature a firm, chewy outer shell with a smooth centre in Pistachio, Matcha and Hazelnut variants, positioned as a more indulgent, two-texture format within minimally processed, nutrient-dense snacking.
The company is targeting shoppers looking to move away from what it describes as “jaw-aching, ultra-processed” bars while still seeking high flavour impact and on-the-go convenience.
Stuffed is also pitched as a response to growing demand for smaller, portionable formats, influenced in part by the rise of GLP-1 usage in North America and the UK.
The brand sees the new line fitting across multiple occasions, including commuting, at-desk breaks and post-gym consumption, with the smaller format intended to be eaten in one go or spaced out over the day.
Available in packs of three balls (35g) with an RRP of £2.20 to £2.50, Stuffed extends The Protein Ball Co’s presence in the better-for-you snacking aisle and supports further differentiation from traditional bar-led fixtures through texture, flavour and portion format.
Wrights Centenary Range
Wrights is marking its 100th anniversary with two limited edition launches developed to highlight its heritage across both savoury and sweet bakery.
The Centenary Chicken Leek and Bacon Pie has been created with chef Thom Bateman and features chicken thigh, leek and bacon in a creamy filling, wrapped in cheese shortcrust pastry with a puff lid and finished with a bacon crumb. The recipe was refined with input from former Chairman and CEO Peter Wright to balance contemporary flavour with long established craft.
The pie is aimed at pubs, restaurants and food‑to‑go operators as a centre‑of‑plate option or a premium hot counter line. Supplied frozen and unbaked in a 245g format, it can be baked to order in 30 minutes to support operational flexibility.
Alongside the pie, the new Centenary Caramel Custard Slice offers layers of caramel custard between puff pastry with iced decoration, positioned for cafes, bakeries and retail operators seeking a higher tier sweet bakery item. The frozen unbaked format is designed to help reduce waste and support portion control.
Both products are available in wholesale channels from April and will also appear freshly baked across Wrights shops, vans and selected forecourts from March. Sales of the centenary pie in Wrights the Bakery stores will generate a 10p donation per unit to Macmillan Cancer Research.