The ‘ice cube’ format of this frozen soup helps with dosing while also addressing the issue of packaging waste.

The olive oil based fat used in these pork sausage alternatives could help overcome a key barrier to take-up of meat substitutes, namely replicating the texture and succulence of conventional meat products.

This launch taps into the current craze for air fryers, as consumers seek healthier and more economical alternatives to conventional cooking methods.

The “slices” format opens up new opportunities for omelettes as a sandwich filler.

These biscuits offering a cooling sensation, which should enhance the overall product experience.

The use of “infused” apple puree and pectin jelly for added “juiciness” is not something we have seen before in sugar confectionery.

We haven’t seen chocolate spreads majoring on functional benefits before, making this a standout launch.

Grains such as oats and chia give these fruit juices added health and textural appeal.