More summer dining inspiration
Ahead of FFD’s focus on outdoor dining categories in the forthcoming May issue, here are a few new launches to get retailers thinking.
With almost every consumer spending more time eating and drinking at home, now is the time to start upgrading their ranges ahead of the summer eating season.
Plant-based confectioner Booja-Booja has created two new vegan ice creams: Honeycomb Caramel and Heavens on Earth (mint chocolate truffle). It now has a range of eight vegan ice creams.
The launch is part of a brand refresh, which sees the vegan message taking centre stage on bold, colourful pot designs.
All ice creams are made with just a handful of simple, organic ingredients.
Gimlet Bar’s range of cordials can be enjoyed with fizzy water, added to lagers or cider, or mixed with spirits. There are four staple flavours (trade £5.30 for 50cl bottle) – Spiced Lemon, Lime, Pineapple & Bay, Blood Tonic – as well as three limited edition varieties: Hot Gondola (£8.15), Elderflower and Twelfth Night (both £6.50).
TV chef Fiona Uyema says she is aiming to bring premiumisation to the Asian category by providing a range of ‘real’ soy sauces and marinades with no nasties, MSG, preservatives or artificial flavours. Cheeky Chilli (soy sauce & chilli), Glorious Ginger (soy sauce & ginger) and Clever Classic (classic soy sauce) retail at €2.29 to €2.99, bringing the total number of products under the ‘Fused’ umbrella to ten. Although initially launching in Ireland, Fused is now said to be “fully geared up” to enter the UK market and is looking for distributors.
Purbeck Ice Cream has reduced the sugar content of its sorbet range by 15%. This includes its new pink grapefruit and coconut varieties as well as the relaunched Bucks Fizz flavour. All come in 2-litre tubs. The Dorset-based producer has also redeveloped a smoother coconut ice cream (which comes in four-litre foodservice or 500ml retail tubs) and introduced a vegan Rhubarb & Rosehip Ripple flavour.
Launched to “disrupt the endless flow of houmous offerings”, LŌTOS is a new brand of plant-based dips. Rather than plastic packaging, they come in reusable, table-ready terracotta pots and are free from any artificial additives and preservatives.
So far there are three dips in the line-up, with further introductions planned post-lockdown. Smoky black bean dip is a chipotle flavoured black bean dip for pairing with nacho chips or spreading on tacos with plantains or sweet potatoes; roasted red pepper, spices & walnut dip is said to compliment seed crackers, grilled veg or pasta; and sun-dried tomato, olives & feta dip is an intense combination that partners well with lavash and sesame flat breads. Available via Wholegood, the dips have an RRP of £3.50-3.95.
Read more in May’s edition of Fine Food Digest – read online here.