Natural Products News shines a spotlight on a handful of the latest launches, campaigns, award wins and more from natural and organic brands and businesses.
Easy Bean has given its Chickpea Crispbread a fresh look for 2023 that is more in keeping with the style of its other ranges. The new design features an illustrated chickpea patterned background for a handcrafted and foodie feel, and the carton has a smaller window to strengthen it and to prevent breakages while still allowing customers to see the seeded toppings. The flavour names – Cheddar Crunch, Seeds & Black Pepper – have been enhanced and new key messages ‘handmade with Somerset butter’ and ‘naturally gluten free’ have been added. MD and founder Christina Baskerville, says: “We felt that it was really important to communicate that our crispbread are made by hand at our artisan bakery in Somerset using all natural ingredients. We are very fortunate to be able to use local suppliers for our butter, organic buttermilk and farmhouse mature Cheddar. The naturally gluten-free chickpea flour is milled in the UK.”
Clearspring has added two gluten-free, authentic, vegan and organic Japanese Brown Rice Cracker flavours to its snacks range: Black Pepper & Tamari and Green Nori & Tamari. The Made using the finest quality organic wholefood ingredients, the Organic Black Pepper & Tamari crackers perfectly balance tamari with a hint of black sesame seeds. The Organic Green Nori & Tamari is enhanced with the umami found in tamari, the unique taste of green nori, one of the most popular sea vegetables, and an added hint of black sesame seeds. Clearspring director Maria Dawson comments: “The majority of Japanese and Asian rice crackers are made using white rice and usually contain fish stock, added sugar and MSG. It took over a year to perfect these two new and unique recipes, which deliver on wholegrain crunch and taste whilst being minimally processed using organic wholefood ingredients.”
Rokit Health have launched what it says are the UK’s first wellness coffee and matcha pods into Tesco. Mind Boost is a 100% Arabica coffee enriched with vitamins B2, B3, B5, B6 and B12 to support the nervous system and contribute to mental performance. Immunity Boost combines 100% Arabica coffee with vitamins B6, B12, D, iron and zinc to support a healthy immune system. Both SKUS are described as having aromas of cereal and malt and a spicy and fruity aftertaste. The pods are easy to use with Nespresso machines are available in packs of ten. Rokit Health drinks are made from natural ingredients sourced from sustainable and ethical farms. The brand uses raw ingredients that are minimally processed and free from chemicals, preservatives and flavourings.
Jade & Joy has extended its high protein chocolate bar collection with the addition of six new wellbeing bars. The new HFSS-compliant wellbeing range offers high protein, low sugar and low calories and comes in six flavours: Key Lime, Caramel Blondie, Speculoos, Cookie Crumb, Double Choc Brownie and Hazelnut & Almond. Each 44g bar is under 170kcals, has 10g+ of protein and between 0.5-2g of sugar. Available in boxes of 12, the bars are wrapped in packaging that is recyclable or made of recycled materials. “We … have created this range of high protein plant-based chocolate bars based on the ‘luxury starts here’ rule – 100% vegan ingredients, gluten-free, dairy-free, palm oil-free and containing no artificial ingredients,” says brand founder Jade Hodgkinson. “The new Wellbeing range is the perfect treat for anyone looking to reduce their calorie intake this year, without sacrificing the joy of great tasting chocolatey treats”.
Nairn’s is bringing the popular sourdough option to free-from consumers with its new Gluten Free Sourdough Flatbreads. The flatbreads are much bigger than a cracker, but just as light and crispy, says the brand, providing consumers with a flavoursome base, ideal for loading with toppings, dipping in a hearty soup or dunking into baked Camembert. They are made with wholegrain oats, which are high in fibre, rich in vitamins and minerals and provide a great natural source of slow-releasing energy. Says Emma Heath, Nairn’s head of marketing: “Following research, product trials and taste panelling, on both new and existing formats, it was concluded that our successful flatbread recipe offered the best texture to support a sourdough variety. The larger format is well suited to the lunchtime eating occasion where sourdough bread or other bread alternatives tend to feature heavily.”
