Across ambient, chilled and frozen, brands are leaning into indulgence-led innovation that aims to deliver on modern consumer expectations around health, sustainability and inclusivity.
Protein, free-from and plant-based continue to dominate NPD strategies, but flavour and texture are evermore non-negotiable.
Heritage brands are also playing a bigger role in driving growth, with familiar names extending into adjacent categories to unlock new consumption occasions. Nostalgia, Britishness and trusted brand equity are being used to cut through in crowded aisles.
At the same time, foodservice and retail innovation is converging, with products increasingly designed to work across multiple channels. Versatility, scalability and strong back-of-house performance are becoming key decision drivers for buyers.
Sustainability and broader health concerns remain a constant undercurrent, from lower-UPF recipes and recyclable packaging to entirely new formats designed to eliminate waste.
All Things Low Fat
British dairy brand All Things is extending its fast-growing cottage cheese portfolio with the launch of a low-fat variant, targeting shoppers seeking high-protein, lower-fat options without sacrificing taste or functionality.
Positioned as “Low-fat. Still lush.”, the new product delivers what the brand describes as all of the flavour with half of the fat, while maintaining the creamy texture that has helped modernise perceptions of cottage cheese among younger consumers.
The launch builds on strong momentum for the category, which is one of the UK chilled aisle’s fastest-growing dairy segments, driven by demand for high-protein and lower-UPF foods. All Things has been a key beneficiary of this trend, with its cottage cheese range forecast to sell more than three million pots in its first year and generate over £4m in sales. The brand has differentiated itself through flavour innovation, including category-first Mango and Mixed Berries variants developed with low-sugar preserve specialists Fearne & Rosie.
All Things Low Fat Cottage Cheese is designed to support a wide range of eating occasions, from breakfast and post-workout meals to cooking and snacking.
Redefine Meat Steak
Redefine Meat has unveiled the next generation of its flagship plant-based Redefine Flank Steak, targeting further growth in the premium foodservice and retail channels across Europe.
The upgraded product builds on the brand’s position as a pioneer of the plant-based steak category, where it has already secured listings with high-end restaurant groups including Hilton’s Bowery Restaurant in the Netherlands, Loetje and The ASH in Germany. The New-Flank is now available to existing and new customers in both chilled and frozen formats.
Developed in close collaboration with chefs and meat experts, the reformulated flank steak delivers improved flavour intensity, juiciness and texture to more closely replicate a conventional beef steak experience. The product is designed to perform across a wide range of cuisines and cooking applications, supporting chefs looking to expand premium plant-based options without compromising on quality or versatility.
From a nutritional standpoint, the Redefine Flank Steak contains 25g of protein per 100g, is a source of fibre and is low in saturated fat, with no cholesterol, GMOs or animal-derived ingredients.
Sustainability credentials have also been strengthened, with a move to a single thermoform pack reducing plastic use by over 60%.
Lyle’s Ice Cream
Lyle’s Golden Syrup is entering the UK ice cream category with the launch of two branded frozen dessert SKUs, marking the heritage brand’s first move beyond syrups and baking.
The launch is timed to capitalise on continued growth in the UK ice cream market, which reached £1.6bn in retail sales in the 12 months to May 2025.
The first product, Lyle’s Golden Syrup Ice Cream with Gooey Syrup Swirls, will be available in 500g tubs with an RRP of £4.75. A second variant, Lyle’s Golden Syrup Ice Cream with Honeycomb Pieces, is set to follow later in the year. Both products are made using blended fresh British milk and double cream, with ripples of Lyle’s Golden Syrup throughout, and contain no artificial colours, flavours or preservatives.
The launch taps into key purchase drivers in frozen, including heritage-led branding, classic British dessert flavours and indulgent texture.
Tim Tam free-from
Arnott’s-owned Tim Tam is expanding its UK presence with the national rollout of Tim Tam Original Gluten Free, targeting growth in the mainstream free-from biscuit category.
The SKU will launch in Sainsbury’s from 19 April, followed by Tesco from 27 April, with an RRP of £3.50 per 150g pack. The timing aligns with Coeliac Awareness Month in May, as demand continues to rise for high-quality gluten-free alternatives that deliver on taste as well as function.
The product mirrors the brand’s core Original format, combining two crunchy biscuit layers with a cream filling and a milk chocolate-flavoured coating, reformulated to be fully gluten free without compromising on texture or indulgence.
THIS Fillet
Plant-based brand THIS is entering the whole-cut steak space with the UK launch of THIS Fillet Steak, positioning the product as a mainstream alternative to beef-led steak occasions.
The 220g pack contains two 110g peppercorn-marinated fillets and will roll out across Tesco from 13 April, Asda from 22 April, and Waitrose and Sainsbury’s in early May, with an RRP of £7.00. The launch aims to bring greater inclusivity to steak night by targeting flexitarians, meat reducers and plant-based consumers seeking a high-protein, centre-of-plate option.
Developed to replicate the sensory experience of a traditional fillet, the product delivers charred edges, a fibrous texture and smoky, peppercorn-led flavour.
Made from a blend of wheat and soy proteins, each fillet provides 31g of protein and is low in saturated fat, while also offering a source of fibre, iron and vitamin B12. The fillets are designed for pan-frying, grilling or barbecuing and are positioned as versatile enough for classic steak dishes as well as applications such as Wellingtons, pies, ragùs and salads.
Nestlé Nesquik
Nestlé Cereals is extending the Nesquik brand into breakfast with the launch of Nesquik Strawberry cereal across the UK and Ireland.
The launch marks the first time the Strawberry flavour, long established in milkshakes, has been brought to cereal in the UK since the Nesquik brand launched in 1957.
The new cereal is positioned to deliver a balance of nostalgia and family-friendly nutrition. Designed to turn milk pink, it translates the familiar Nesquik Strawberry experience into a playful breakfast format aimed at increasing engagement at the breakfast table.
From a nutritional perspective, the cereal is made with whole grain as the main ingredient, is high in fibre, and contains seven vitamins plus iron, with no artificial colours or flavours. Nestlé recommends it be consumed as part of a balanced breakfast alongside fruit and a protein source.
The launch supports Nestlé Cereals’ strategy of driving variety and relevance in the breakfast category by leveraging well-known brands and flavours. By tapping into established equity and sensory appeal, Nesquik Strawberry cereal is expected to resonate with families seeking both fun and reassurance from trusted brands, while offering retailers a recognisable innovation to energise the cereal aisle.
Eddys Edible Spoon
Sustainable start-up Eddys is entering the single-use cutlery market with the launch of its first product, an edible spoon designed to tackle the environmental impact of disposable cutlery.
The UK uses billions of single-use cutlery items each year, with only a small proportion recycled. Eddys’ proposition is a fully edible alternative that removes waste from the equation entirely, positioning itself at the intersection of sustainability, convenience and food innovation.
The product is made from a blend of five grains and seeds selected for flavour, texture and nutritional value, with a format designed to work across sweet and savoury applications, hot or cold. Eddys is positioning the spoon as a functional, on-the-go solution for foodservice, with ambitions to partner with major QSR operators and other high street brands.
