Dairy mousse desserts get re-positioned for vegans in this coconut-based launch.

Dug’s potato-based formulation claims to set new sustainability standards in dairy alternatives.

This lollipop-meets-popcorn crossover looks to be a first, especially as lollipops and popcorn in identical flavours are being packaged together in the same bag.

Table sauces are typically associated with meat dishes, so the positioning of this range specifically for vegetables is distinctive.

The claim that these doughnuts can provide the same caffeine fix as a cup of coffee is new for bakery.

Previously available as a foodservice product, Knorr’s Rinde Mas bulking agent for meat could be a popular concept in economically-straightened times.

The claim that this product tastes like “freshly baked hot cross buns” is novel.

The interest here is the way Glanbia directly ties superior inputs (pasture milk) to a specific quality of the product, namely its “natural spreadability”.