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.

Citrus and cherry flavours add variety to cold brew coffee.

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.

A unique “algae protein” base sets this drink apart.

The “heat me” bottle recognises soup’s growing popularity as a drinkable snack.