We’ve seen a few previous efforts to turn ready-to-eat breakfast cereal into an on-the-go product, but this launch’s ‘just add water’ approach (blending cereal with powdered milk) makes it particularly versatile.

The “seed centre” of these mints aligns them to the trend for whole foods.

Fish-based products continue to develop as an interesting niche in the snacks space, as this launch demonstrates.

Sweet treats combine in this playful launch.

Could chocho (Andean lupin) be a worthy rival to chickpeas, broad beans and other pulse flours in the plant-based space?

Pickling and fermentation continues to drive food innovation, as evidenced by this fermented fruit snack.

This launch is a further exampe of breakfast cereal brands aiming to align to the ‘snackification’ trend.

We’ve seen ‘pickle’ flavours penetrating a number of drinks categories in recent years, but this is the first time we’ve recorded it in an alcoholic cocktail.