Toast as an ingredient or flavour in alcoholic drinks is proving a niche trend, although yeast extract is the star flavour here.
Somewhat redolent of a profiterole (or even a mochi ice cream), these “stuffed bagel puffs” are an interesting new concept for frozen bakery.
These fish skin snacks are sourced from wild salmon, a distinctive claim in an emerging snacking category.
The use of herbal flavours such as hibiscus highlights this novel, drinks-inspired popcorn.
NOMO Hazelnot Crunch uses flavouring to refashion hazelnut chocolate bars as a nut-free option.