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Linda McCartney revamps Vegemince to meet school allergen and menu standards
Linda McCartney Foods has reformulated its Vegemince product to remove gluten and egg, aiming to strengthen its position in the UK school catering market.
Maison Perrier launches French Kiss, first sweetened sparkling water with prebiotics
Maison Perrier is expanding its US sparkling water portfolio with French Kiss, its first sweetened sparkling water featuring prebiotics and real fruit juice.
Tattooed Chef targets protein-led frozen pizza growth with cottage cheese crust launch
Tattooed Chef is entering the pizza segment with a new cottage cheese-based crust, as manufacturers race to add protein and functionality to mainstream comfort foods.
Bob’s Red Mill expands baking mixes portfolio with Brown Sugar Blondie launch
Bob’s Red Mill has launched Brown Sugar Blondie Baking Mix, expanding its Signature Blends range as demand grows for premium, convenience-driven baking products.
Hershey bets on ‘swicy’ trend with spicy Jolly Rancher gummies
The launch marks one of the first national gummy launches in the US to combine fruit flavours with chilli heat – a profile often referred to as 'swicy'.
The product, which mimics the chocolate-filled tip of a traditional ice cream cone, is packaged as bite-sized, mini-coned treats with crisp wafer shells and creamy centres.
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