Spread the love
All-plant UK cake brand OGGs is rolling out on the Irish market.
The OGGS mission is to only use those things – from the ingredients to the packaging (made from recyclable bottle tops) – that reduces the impact on the planet.
No part of any animal is used in OGGS’ vegan cake range, which replaces eggs, for example, with OGGS Aquafaba, a patent-pending stabilised liquid egg substitute made from chickpea water, developed in collaboration with Leeds University.
“As a business, our focus has always been on creating a product that is friendly to the planet, animals and people, and we weren’t prepared to compromise on our packaging [either],” said founder and CEO Hannah Carter.
The cake range comes in three flavours – including Zesty Lemon, Chocolate Fudge and Victoria Sponge – and is exclusively available in over 100 Dunnes Stores across the aisle.
OGGS has also released vegan chocolate fudge two pack to spread the love on Valentine’s Day.
Two cakes are better than one so why not make yours a double? Also, 100% egg and dairy free, and packed in fully recyclable and biodegradable packaging.
Available in Sainsbury’s local stores for an RRP of £2.50 per pack.
Crave-able bites that will keep Dracula at bay
Kettle is expanding its portfolio with the introduction of two new knock-out flavours – Farmstand Ranch and Parmesan Garlic.
Farmstand Ranch – made with real cream and parsley – combines the herbaceous, authentic taste of homestyle ranch with the classic Kettle Brand crunch.
Meanwhile, Parmesan Garlic features a combination of aromatic ingredients that hits the savoury spot with a bold bite and flavour.
Both new flavours are set to debut across the US in February for an RRP of $3.79 for an 8.5oz bag.
Bliss in a bite
Following a successful soft launch in Sweden with a limited edition Christmas Gingerbread flavour, Dough Chi is set to take the UK market by storm.
The cookies can be baked from chilled or frozen in less than 15 minutes, or made into brownies, ice cream cookie sandwich stacks or waffles.
Made from locally-sourced ingredients with no added refined sugars, additives, preservatives, GMOs or palm oils, the cookies are available in a range of flavours, including Chocolate Chip, Double Chocolate, Matcha & White Chocolate and plant-based Carrot Cake, Peanut Butter and Chunky Oat
What’s more, trays of six individual dough balls help to fight food waste by enabling the customer to bake what they need, when they are needed. No more, no less.
“Doughlicious aims to empower people to come together and enjoy a freshly baked treat,” said founder and CEO Kathryn Bricken.
“We believe food is the key to making magical memories and have worked hard to ensure that, whether you follow a vegan, dairy-free or gluten-free diet, there is something for all to enjoy.
“Not only do they taste delicious, they are preservative free and contain fewer calories and saturated fats than typical off-the-shelf biscuits.”
The company has also teamed up with vegan ice cream brand Add.ice cream to create a Cookies + Ice Cream treat to enjoy on-the-go.
Using the twin ethos of using only natural ingredients without compromising taste, along with 100% recyclable packaging, the Dough Chi bites comprise Doughlicious’ cookie dough with an oat-based ice cream centre, available in three variants: Chocolate Dream, Peanut Butter Berry and Chocolate Chip.
Doughlicious cookies are available online, on Amazon Fresh and instore at Selfridges Food Hall, Whole Foods Market and independent retailers across the UK.
Fatherson Bakery is inviting consumers to celebrate Valentine’s Day with two new creations: a Chocolate Heart Shaped Cake and Valentine’s Cupcakes.
According to the UK bakery, the Valentine cake range – which is suitable for vegetarians – uses ‘best in class’ quality ingredients that are all locally sourced, loving crafted by Fatherson’s artisan bakers using a tried and tested secret.
With a mission for 2020 to become one of the first eco-friendly bakeries in the UK, all packaging is 100% recyclable.
The Valentine’s range will be instore early February across the UK, including Spar, the Co-Op, Budgens and many national and independent Garden Centres and grocery retailers for RRPs of £5.00 for the Cake and £4.00 for the two-pack Cupcakes.
New world of possibilities
Hawaiian ice cream and dessert maker Bubbies Homemade Ice Cream & Desserts – known for its Mochi Ice Cream – is expanding its portfolio with the Bubbies Cookie Dough Ice Cream Bites.
Each Bite features premium ice cream wrapped in cookie dough that is egg-free and made with ingredients that are 100% safe for consumption in ‘unbaked’ form, according to the company.
They are also gluten-free, non-GMO and contain 130 calories or less, available in four flavours: Chocolate Chip, Brownie Batter, Sugar Cookie and Birthday Cake.
“Cookie dough is a classic favourite that’s here to stay,” said Rick Schaffer, CEO of Bubbies Homemade Ice Cream & Desserts.
“By coupling these delicious cookie dough flavours with our expertise in premium bite-sized ice cream treats, we’re opening a new world of innovative snacking possibilities.”
Bubbies Cookie Dough Ice Cream Bites will be available across the US this summer, for an RRP of $5.99-$6.99 per box.
The UK’s second bestselling chocolate brand is branching into the biscuit category.
According to brand owner Mars, Maltesers Biscuits comprise three ‘malty bobbles’ per biscuit, filled with ‘crisp honeycomb pieces’ and coated in milk chocolate with a ‘unique snap and crunch eating sensation’.
The packaging features the tagline ‘snap ‘em, crunch ‘em, love ‘em’.
“We believe that the combination of the innovative format, unique malty taste and the popularity of the brand will drive new consumers to the category,” said Michelle Frost, GM at Mars Chocolate Drinks and Treats.
“That is as well as providing something new and exciting for regular biscuit fans.”
The biscuits will go on sale in Asda stores later this month with listings to follow in Sainsbury’s and Tesco in March.
Bring on the heat
Ruffles – one of the marquee brands from PepsiCo’s Frito-Lay division – and six-time NBA All-Star Anthony Davis have signed a ground-breaking endorsement deal to co-create a custom potato chip flavour: Lime and Jalapeño.
As a part of The Chip Deal, Davis introduced his centre court skills to the Frito-Lay culinary experts to develop a fresh take on the classic ridged potato chip, bursting with tangy lime zest and a spicy kick of jalapeño – fitting for an athlete known for bringing heat and thrill to the game.
“The Chip Deal is transcending the notion of traditional athlete endorsement deals: pairing Anthony Davis’ commitment to impact beyond the court and bringing fans something unprecedented from a potato chip brand,” said Sadira Furlow, VP of marketing, Frito-Lay North America.
“With the launch of Ruffles Lime and Jalapeño, we translated Davis’ energy and originality into an incredible potato chip flavour that is undoubtedly one of the most innovative flavours in Ruffles history.”
Added Davis, “From behind the scenes of sneaker creation to the art of potato chip flavours to the design process of chip packaging, it’s a real win to have a partner who’s so committed to creating new unexpected experiences for fans.”
Ruffles Lime & Jalapeño will hit shelves in select retailers starting on January 20 and roll out nationwide in February for an RRP of $1.89 (2.5oz pack) and $4.29 (8.5oz sharing bag).
Now that’s a mouthful
Oreo has brought back its Most Stuf cookies – which made its debut in October 2018 – for a limited time.
The cookie – which have way more crème than any other variety – will hit shelves on January 20.
To celebrate the re-release, parent company Mondelez is polling customers on their favourite type of Oreo: Thin, Original, Double Stuf, Mega Stuf or Most Stuf.
Online voting is running through March 15. Participants will also be entered into a draw for a $100,000 grand prize or a swag bag of goodies, including Oreo-branded smart speakers and gift cards.
New York-based Bada Bean Bada Boom has piled on the flavour with its Everything Bagel bean snack.
Everything Bagel captures the taste of a freshly baked New York bagel with garlic, onion, sesame seeds, poppy seeds and a pinch of salt in every bite of the crunchy on-the-go snack.
“We love packing the flavour of trendy and delicious foods into crunchy bean snacks,” said founder and CEO Michael Shoretz.
“Like many New Yorkers, we like to think we know a thing or two about bagels.”
Also debuting is the Boom Box, a variety box comprising 52 single-serving bags to showcase Bada Bean snacks’ entire snack line, made from roasted broad beans (aka fava beans) and simple ingredients (a touch of sunflower oil and seasonings).
The snacks are vegan, gluten-free and non-GMO, packed with 6g-7g of plant-based protein and 3g-4g of fibre in each 1oz serving.
Exclusively available online, the Everything Bagel snack is available in 1oz single-serving (RRP - $1.99) and 3oz resealable snack bags (RRP - $3.99). Bada Bean’s other snacks are also available on Amazon and in stores nationwide, including Sprouts, ShopRite, Safeway, Wegmans and Whole Foods.
So on trend
Global bakery supplier Dawn Foods has launched a sourdough donut mix, which it says is ‘a mashup of sourdough bread and a yeast-raised donut that creates a buttery sourdough flavour with a soft, light and airy texture for a deliciously unique donut experience.’
As the first industrial donut mix company, donuts have always been at the core of the 100 year-old company’s business.
“It is critical that Dawn pushes the leading edge of innovation, since it's what drives our customers' business,” said Carrie Jones-Barber, CEO of Dawn Foods.
“At Dawn, we pride ourselves on bringing customers new and exciting products and this new sourdough donut is just the latest example of how we're staying true to this commitment. It’s fitting this launch coincides with our 100th anniversary and continues our legacy of providing the best donuts on the market.”
The sourdough donut started its journey in June 2019, when Dawn invited some of the US’s hottest pastry chefs to enter its Donut Co-Creation Competition.
Executive Pastry Chef Mathew Rice of Niche Media Group grabbed top spot – meeting the four criteria for the new product's development: a combination of taste, texture, versatility and fit with current trends.
“My motivation in creating a sourdough donut was to stretch bakers’ offerings beyond traditional desserts,” said Chef Rice.
“Sourdough can be used in sweet treats as well as savoury offerings – which are extremely popular with Millennials and Gen Z consumers. In my experience, this type of new twist can be the creative kickstart to new possibilities.”
The mix can be used in both sweet and savoury offerings and is available online.