ARCHIE ROSE
Toast as an ingredient or flavour in alcoholic drinks is proving a niche trend, although yeast extract is the star flavour here.
GEE FREE
Somewhat redolent of a profiterole (or even a mochi ice cream), these “stuffed bagel puffs” are an interesting new concept for frozen bakery.
GOOD FISH
These fish skin snacks are sourced from wild salmon, a distinctive claim in an emerging snacking category.
LA COLOMBE
Citrus and cherry flavours add variety to cold brew coffee.
LESSER EVIL
The use of herbal flavours such as hibiscus highlights this novel, drinks-inspired popcorn.
NOMO
NOMO Hazelnot Crunch uses flavouring to refashion hazelnut chocolate bars as a nut-free option.
RE:NOURISH
The “heat me” bottle recognises soup’s growing popularity as a drinkable snack.