Product focus: healthy eating
Most retailers buying with the early months of 2021 in mind will be looking for healthy options to give their customers after some festive indulgence. Whether it’s plant-based, free-from or something organic your shoppers are looking for, this month’s selection should provide some ideas. This week we take a look at healthy eating.
Remedy has applied its traditional fermentation technique to coconut water, brewing out all the sugar to retain the benefits of regular raw coconut water but without the sugar content. Coconut Water Kefir is fizzy, tangy and full of natural live cultures. RRP £1.85 for 250ml.
Bay’s Kitchen, a start-up that produces low-FODMAP foods for people suffering from IBS and other intolerances, is expanding its range to include gravies, stocks and soups.
FODMAP is an acronym for Oligosaccharides, Disaccharides, Monosaccharides, and Polyols. Science has found that a diet low in these carbohydrates can reduce symptoms of IBS.
Bay’s Kitchen is already enjoying success with its gluten-free, dairy-free, vegan, low FODMAP sauces. They are produced in its factory in Marlborough, Wiltshire, and don’t contain any “hard-to-digest ingredients” such as garlic, onion or lentils. In May, the producer added four new recipes to this range: Katsu Curry, Spicy Arrabbiata, Thai Massaman and Spicy Mexican (RRP £3.95; trade price £2.37).
This month sees the launch of three vegan, low-FODMAP, gluten-free soups as well as stocks and gravies in beef, chicken and vegetable varieties.
Coffee is a rich source of antioxidants, but you need to drink a lot to get the benefit. Using an ‘innovative’ processing technique that maximises the yield of antioxidants from the coffee beans, LivOn! provides a solution to this problem. There are four varieties – Leggero, Medio, Forte and Intenso – with an RRP of £3.99 for 10 capsules (trade price £2.39).
An adaptation of its popular vegetarian haggis recipe, Macsween’s Ultimate Veggie Burger has been launched to fill a gap in the market for a “wholesome and BBQ-friendly plant-based burger”. Featuring gluten-free oatmeal, carrots, mushrooms, swede, black beans, red split lentils and seeds, the burger is said to be made with “real food not fake meat”. RRP £2.50-2.75 for 2 x 114g burgers.
Having made gluten-free granola for the last 18 months for guests at their Cotswolds B&B, Deborah & Charles Lamplugh took the opportunity presented by lockdown to bag up the recipe for retail. There are three varieties in the Forthay range: Honey, Nut & Cranberry; Pecan, Pumpkin Seed & Spiced Apple and Mulberry, Date & Chai – all baked in honey and Cotswold Gold rapeseed oil. RRP £6 for 450g.
Kim Kong Kimchi uses aged aka miso to provide the savoury umami note that other vegan kimchis are missing, because it usually comes from fish, claims founder James Read. His “accidentally vegan” kimchi also features gochugaru chilli for sweet, smoky notes and takes nine days to ferment at cellar temperature. RRP £4.50 for 330g.
Palace Culture has extended its vegan nut cheese range to take in two more spreadable organic cream cheeses. Like the producer’s other five cheeses, the Truffle Black Pepper and Almond Ricotta cheeses are made using the traditional process of fermentation, where nuts are soaked in filtered water before being fermented with live cultures. They are then combined with sea salt and mixed with herbs and spices.
All seven varieties recently landed in Selfridges’ London food hall, and are also listed with Wholefoods, Planet Organic, Daylesford, Borough Market and Infinity Foods. RRPs start from £7 for 140g.