The UK snack brand has secured a partnership with Japanese fusion food chain YO!, adding its plant-based Pr*wn Crackers onto the YO! menu nationwide.
This is Native’s first restaurant partner and the first time YO! has featured prawn crackers on the menu, showing a great support of the plant-based movement.
Native’s Original Pr*wn Crackers will be available in all 51 restaurants across the UK and will be served with YO!’s Korean Sweet Chilli Sauce, both as part of the menu and conveyor belt offering (RRP £3.50).
The heart of Native’s mission is sustainability – which means saving prawns. Having done extensive research, the Native team were shocked to learn that farmed prawns – typically produced in areas of reclaimed land from mangroves – produce more CO2 emissions than beef per kg (beef's land-use carbon footprint is 1440kg CO2e for every kilogramme, compared with 1603kg CO2e for every kilogramme of shrimp/prawns produced on lands formerly occupied by mangroves)
And with farmed shrimp accounting for 55% of the shrimp produced globally, that’s a lot of emissions.
Conversely, Native has calculated that a 30g serving of its Pr*wn Crackers will save two prawns (the average prawn used in crackers weighs 4.6g; traditional prawn crackers typically use 23% prawn per 60g portion).
“We couldn’t be more excited to be partnering with YO! to offer the first Pr*wn Crackers on their menu that not only deliver the delicious experience consumers expect from this iconic chain, but also provide the added benefits of plant-based,” said Charlie Bowker, Native’s cofounder.
“We are thrilled that YO! are supporting us to make our products even more accessible.”
Added Victoria Mathers, head of marketing at YO!, “Delivering an innovative and unique plant-based offering is key for us at YO!,” said Victoria Mathers, head of marketing at YO!.
“As soon as we tried Native Pr*wn Crackers, we knew straight away they would be a great addition to our offering but importantly also appeal to non vegan and vegetarian customers.”
Great things come in small packages … and the entirely new miniature line from Frito-Lay is the biggest thing to happen to bite-sized snacks.
For the first time, fans can now enjoy bite-sized versions of their favourite Frito-Lay snacks conveniently packaged in an easy-to-pour canister.
Frito-Lay Minis brings variety to snack canisters because it packs the same bold flavours of the iconic brands fans know – including Doritos Nacho Cheese, Doritos Cool Ranch, Cheetos Cheddar (made with real cheese), Cheetos Flamin’ Hot, Sunchips Harvest Cheddar (100% whole grain) and Sunchips Garden Salsa (think red tomatoes and green jalapeno peppers).
Perfect for snacking on-the-go, or – if you’re feeling generous – sharing with friends.
Available at grocery retailers across the US for an RRP of $2.79.
88 Acres is an award-winning nutritious, wholesome and sustainability-focused healthy food brand powered by seeds.
The Boston-based producer’s portfolio of better-for-you snacks are free of the top nine allergens, as well as sesame and gluten. To ensure quality and freshness, 88 Acres uses only organic ingredients and makes all products in small batches at its Boston-based zero waste bakery.
Perfect for this time of the year:
- Apple Ginger Crisp Seed + Oat Bar – sweet apple punctuated with the warm notes of ginger.
- Cinnamon Maple Seed + Oat Bar – warm and spiced cinnamon oatmeal taste. Also currently available as a complimentary snack on every JetBlue flight.
- Dark Chocolate Sea Salt Seed + Oar Bar – perfectly balanced with organic chocolate chips and sprinkled with large flakes of Australian sea salt for that taste of homemade chocolate chip cookies.
Founded in 2015 by Nicole Ledoux, 88 Acres is quickly becoming a standout in the healthy snack space. All of its nutrient-rich, plant-based, allergy-friendly seed bars, protein bars, seed butters and seed’nola are made in its zero waste bakery, without any tree nuts, peanuts, wheat gluten, soy, palm oil, GMO ingredients, artificial flavours or isolated proteins.
New pastries from Harry Gow bring French flair to the north of Scotland – inspired by the Gow family’s travels on the continent.
The family-owned bakery has introduced a patisserie range to its shops across the Highlands and Moray, including pains au chocolat and the long-awaited arrival of Harry Gow’s award-winning croissants (a National Silver medallist at this year’s Scottish Baker of the Year Awards).
“We’re incredibly proud of our new pastries. We’ve been working hard in our test kitchen to perfect each and every recipe, and now we can’t wait to see our customers tuck into the fruits of our labours,” said Fraser Gow, director.
“Baking heritage and tradition is massively important to us at Harry Gow – we’re sixth generation bakers, after all. Many of us have studied traditional baking techniques across Europe to ensure we’re always learning, improving and innovating, and French and Danish pastries have always been something we wanted to make more of.”
The bakery is offering its new pastries on alternating days: croissants on Mondays, Wednesdays and Fridays; pains au chocolat: Tuesdays, Thursdays and Saturdays.
“By alternating the days our pastries are available, we’re excited to be able to offer our customers more choice when they visit Harry Gow. This means we can have a much larger range of pastries every week, meaning that every customer can pick up their favourites and experience the amazing flavours they have come to expect from our bakes.
“Each pastry starts with a sourdough starter – meaning our dough ferments and bubbles away for three days before it gets anywhere near our oven. That’s how we can ensure that each and every bite is as delicious as the next.
“And we’re not stopping here… we have plans for a whole host of new pastries over the coming months. So watch this space.”
Harry Gow’s new pastry range follows a period of creativity for the bakery, which recently launched a fudge doughnut, slathered with gooey fudge icing and filled with vanilla cream, and a chocolate eclair stuffed with fresh cream.
Harry Gow has 18 outlets across Inverness, the Highlands and Moray – including one recently opened in conjunction with retail giant, Asda. Harry Gow’s products are also found in Co-op stores across the north of Scotland.
The Lake District cake company has created a Fig & Orange version that includes a generous slug of Lakes Distillery Orange Cask Whisky and the innovative addition of sourdough breadcrumbs from Lovingly Artisan Bakery.
The humble Christmas pudding is thought to have been inspired by several things … one of which was an ancient peasant porridge called ‘frumenty’, made with cracked wheat, raisins, currants, prunes, spices, milk and eggs.
Whatever the true origin, the humble pud had become an integral part of festive celebrations by the 16th Century, interrupted only when Oliver Cromwell and his Puritan friends banned the pudding and all things Christmas in 1664.
Thankfully, 50 years later, ‘the pudding king’ George I re-introduced the pudding as an integral part of the Christmas meal. Later, the Victorians standardised the ingredients and the modern format we know it today.
“Ginger Bakers are well known for reinterpreting traditional recipes and our new Christmas pudding is no exception,” said Ginger Bakers owner Lisa Smith.
“We’re always keen to learn from the past and add a little twist or two to our cakes and bakes and in this instance, we decided to use the utterly delicious sourdough bread from our neighbours at Lovingly Artisan. Though it may seem a little odd, the addition of sourdough adds a whole new level of flavour, especially alongside a boozy tot or two and lots of delicious fruit.’’
The Fig & Orange pudding can be bought individually or as part of Ginger Bakers’ Christmas In A Box, which contains three seasonal festive feast staples, including the Xmassy pud, a 250g Iced Damson & Brandy Fruit Cake (with a generous helping of Lake District Lyth Valley Damsons); four Luxury Brandy & Orange Mince Pies (topped with a shortbread star)
The trio can be delivered direct to the door in eco-friendly recyclable packaging for an RRP of £22.50. The Fig & Orange Christmas Pudding alone has an RRP of £9.00.
With roots from Italy and based on recipes handed down from nonna, Nonni’s bakery holds quality in high regard.
“But being held to a higher standard is a good thing, especially when it results in something as perfect sweet and crunchy as our biscotti,” said the company on its site.
“We are committed to using simple, real ingredients that people can actually pronounce. Every batch of Nonni’s cookies is made with that same principle in mind. They’re made in a genuine bakery by some great people. From real eggs, butter and flour to the wholesome nuts and fruits, we never settle for second best.”
Bringing La Dolce Vita to the table, Nonni’s seasonal flavour rollout is the epitome of festive and includes:
- Nonni's Gingerbread Biscotti: Filled with almonds and dipped in icing (also a structurally sound building material for gingerbread houses)
- Nonni’s Dark Chocolate Peppermint Biscotti: Packed with dark chocolate chunks, white icing and peppermint candy bits.
Available at retailers across the US, as well as on Amazon and Instacart.
The UK baker has expanded its Deli Kitchen range with the launch of Persian Flatbread in Tesco & Sainsbury’s and a Sainsbury’s listing for its Garlic and Coriander Naan and Plain Naan.
The expansion of the Deli Kitchen’s range cements the brand's position as one of the UK’s category leaders, which, according to Nielsen EPOS 52wks W/E 1/01/22, is worth over £36m.
Born from the growing demand for flatbreads and a nearly 30% increase in interest in cooking Middle Eastern dishes at home, the Persian Flatbread is easy to fill, top or tear, share and dip into just about anything, especially falafel, sour cream and pomegranate seeds.
The Garlic and Coriander Naan and Plain Naan are aimed at inspiring more exciting mealtimes, transporting consumers to the bustling streets of Mumbai. Hand-crafted and suitable for vegetarians, Deli Kitchen’s flame-baked naans are a great foil for veggie Keema and peas.
“We’re always looking for innovative new products to make mealtimes more exciting and these certainly do the trick,” said David Laurence, MD of Deli Kitchen.
“By meeting the current appetite for worldly cuisines and providing consumers with convenient yet flavoursome products, our Persian Flatbread and Naans aim to make any meal more adventurous.”
