Do Goodly Dips Duo
Condiment company Do Goodly Dips has launched a plant-based dip duo, Nacho Cheeze and Roasted Red Pepper.
Nacho Cheeze Dip is 100% natural, gluten-free and high in protein. It has all the taste and texture of a cheese dip, but is made with cannellini beans, carrots, herbs and spices.
The new Roasted Red Pepper Dip is made using a Catalan romesco sauce recipe, blending red peppers, garlic and onions, with cannellini beans in place of almonds for a “healthy and tasty twist”.
These two launches join Do Goodly’s growing portfolio of plant-based dips, including Superstar Salsa, Mighty Beetroot Borani, Smashed Pea Guacamole and Tasty Tomato and Bean Hummus.
Do Goodly Foods co-founder Richard Abbey said: “We are thrilled to add these two unique dips to our growing lineup. We love creating totally natural, healthy and delicious dips – and these fit the bill perfectly.
“Our Nacho Cheese Dip can be enjoyed hot or cold and is perfect with tortillas or as a topping, while our Roasted Red Pepper Dip works wonderfully as part of a spread or to add interest to your cooking. .”
Shore increases its lists of seaweed chips
Snacking brand Shore will be rolling out its Sweet Siracha and Peking Duck 80g seaweed crisp packs at 24 Booths branches this month.
It will also launch its impulse 25g bags of Sweet Siracha, Lightly Salted and Peking Duck crisps in 450 Holland & Barret stores across the UK from September.
Shore co-founder Keith Paterson said: “We have seen strong demand for our sharing bags since the lockdown but this summer there has also been a real momentum rebound with sales of our 25g packs soaring.
This, coupled with our work on HFSS, is fueling conversations with retailers as they seek compliant products that still deliver flavor. Our plant-based crisps are appealing to the growing number of health-conscious consumers who are increasingly looking for sustainably sourced foods, and they’re a great entry point for anyone who hasn’t tried seaweed before.
Shore’s latest wave of listings followed the launch of its 100% sustainable seaweed crisps in the UK a year ago and the bagging of its first national supermarket listing at Morrisons last month.
Kyoot is relaunching with the Raspberry Pink Pepper flavor
Plant-based chocolate company Kyoot has launched a new look for its line of plant-based chocolate bars with the launch of its latest flavor, Raspberry Pink Pepper.
The new flavor joins Kyoot’s growing portfolio of plant-based dark chocolate bars, including: Original; Crunchy Salted Caramel; and vanilla quinoa pops. All Kyoot 70% dark chocolate bars are organic, vegan and gluten-free.
Kyoot makes its chocolate from organic cocoa “ethically grown” by small-scale farmers in the heart of the Peruvian Amazon, alongside a wide variety of native plants. The brand sources fully recyclable paper packaging printed with organic inks.
Chocolate covered vegan licorice joins the Panda range
Panda Liquorice has launched a new vegan chocolate licorice product in its range.
The Bag of Sweet Licorice Bites is coated in Rainforest Alliance certified vegan chocolate and made with natural flavors in line with brand positioning.
Licorice under the chocolate coating is made with just four ingredients – keeping ingredients to a minimum has been key for Panda, along with its traditional slow cooking methods to deliver “confectionery with exceptional taste”.
Lisa Gawthorne, director of Bravura Foods which distributes the brand in the UK, said: “This is an exciting first for Panda to innovate a chocolate licorice product. The new product is made with rice milk which makes it suitable for the vegan market and is a real novelty as many chocolate covered products are not necessarily vegan.
Protein Works launches vegan meal powders
Meal replacement and protein powder brand Protein Works has launched two new vegan savory dishes, Bangin’ Burrito and Cheeky Tika Masala.
Positioned as a time-saving option, the meals are 100% plant-based, palm oil free and contain 26 essential vitamins and minerals per serving.
Meals only require boiling water and take five minutes to prepare. Consumers on a calorie-controlled diet receive portion sizes to better meet their needs.
A spokesperson for Protein Works said: “Cheeky Tikka Masala’s unique blend of coconut milk, spices, couscous, flax seeds, peas, raisins and more delivers an authentic taste of Indian cuisine with no cooking skills required.
“The ‘Bangin’ Burrito’ recipe features bell peppers, black-eyed beans and a secret selection of herbs and spices, plus rice and avocado oil powder for bursts of Mexican flavor in a fresh and satisfying meal.”
Vegan nduja paste available to the public
British ingredient brand, Belazu Ingredient Co, has announced the launch of its Ve-Du-Ya, a vegan “nduja paste” to the general public.
Originally created with Pizza Pilgrims with a successful launch in Honest Burger, Belazu is now making the condiment available to consumers.
Known for its use as a pizza topping, nduja can also be added to vegetables which are then roasted, mixed into the base of a vegetable stew, or used as a filling in a sandwich.
Peter Oden, Commercial Director at Belazu, said: “As a vegetarian myself, I am always amazed by the limited availability of international flavors on offer. As such, I am passionate about expanding our vegan portfolio and offering our customers a taste of vegan flavors from around the world.
“Nduja has grown in popularity in recent years and with more and more people opting for plant-based diets, we wanted to give non-meat eaters the opportunity to try the paste of more and more trendy in their recipes. The partnership with Pizza Pilgrims has given us this opportunity and I am delighted with the results of our new Ve-Du-Ya.