Lily’s Kitchen gets in a stew

Jane Wolfe
2 Min Read

New from Lily’s Kitchen comes Suppurrs Stew – a range of healthy food for cats with the texture of shredded chicken fillets made with only natural ingredients including freshly prepared meat and offal.

There are five steam-cooked Suppurrs Stew recipes: Cockadoodle Chicken; Hunter’s Chicken & Duck; Scrumptious Chicken with Salmon; Rustic Chicken & Turkey; and Farmhouse Chicken with Beef. Each stew-like recipe has complete and balanced nutrition including essential taurine, vital for cat health, with added vitamins and minerals. As with the rest of the Lily’s Kitchen cat menu, Suppurrs Stew is grain free.

Suppurrs Stews fit perfectly into Lily’s Kitchen’s existing menu of pâté and dry food recipes for cats and offers a healthy but delicious alternative for pet parents with cats who prefer a stew-like texture, says the brand.

Alongside single trays, which are made from aluminium and so fully recyclable, the stews are also available in convenient multipacks.

“We wanted to launch Suppurrs Stew as a healthy, natural alternative for the many cat parents who are unwittingly feeding their beloved felines chunks and gravy recipes that contain a cocktail of nasty ingredients ­– such as bone meal and rendered meat,” says Henrietta Morrison, founder and CEO of Lily’s Kitchen. “Pet parents are hoodwinked into believing that this is proper meat. What’s more, the meat proportion is often only 4% of the total ingredients.”

She adds: “These grain-free stew recipes will also appeal to new customers who want to trade up to better quality, natural food containing real meat and offal, no added sugar and made without cheap fillers, offering incremental sales opportunities for retailers.”

Lily’s Kitchen will support the launch with a fully integrated marketing campaign designed to educate cat owners, encourage trial and drive awareness of the new range. This will include specific retailer support, sampling at events, digital advertising, PR and social media.

 

 

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Jane Wolfe has worked in journalism since leaving University with a BA (Hons) in English in 1991, covering industries as diverse as energy, broadcasting, wellbeing and animal welfare. She first became part of the Natural Products News team in 1998 as a sub editor and freelance journalist before relocating to Greece in 2004. In 2013 she returned to the magazine as assistant editor, then deputy editor.
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