Page 49 - Food & Drink Magazine April 2020

NEW IN STORE
DARE TAKES SPARKLING COLD BREW FORM
Lion has introduced a new sparkling cold brew coffee under its Dare brand. It taps into the ‘better-for-you’ trend, with the range made with no sugar and containing only seven calories per bottle.
The Dare Sparkling Cold Brew Coffee range comes in three flavours – Original, With Vanilla and With Citrus – and is made with purified sparkling water.
Lion Dairy & Drinks marketing and innovation director Darryn Wallace said consumers want more choice and introducing the new product responds to what fans expect.
Wallace said: “We believe in providing consumers with choice, and this new product offering is a great way to offer more options to suit their needs at the time of purchase.
“This is providing a lighter, refreshing beverage, without the sugar and with the
BROOKFARM EXPANDS PALEO RANGE
Byron Bay-based gourmet food producer Brookfarm has released its new Paleo Granola range, building on its category-leading granola, Paleo Powerfood.
Three varieties make up the range – Keto, Espresso and Prebiotic – which are all packed with sustainably sourced and health-focused ingredients.
Brookfarm CEO Will Brook said: “We wanted to innovate in the category, blending flavours and natural ingredients with great health properties.
“Our Espresso Paleo Granola blends local Byron
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MOJO ACTIVATES NEW
RANGE, PACK REFRESH
Mojo Kombucha is celebrating its 10-year anniversary with the launch of its new Activated range and a packaging refresh to “emphasise Mojo
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functional benefit of a pick me up from the cold brew coffee.”
The range will be available in the chilled sparkling drinks section across
Queensland independent grocery and selected convenience stores.
Bay coffee with the wonderfully tasty Australian wattleseed, while the Prebiotic Paleo Granola blends almonds and coconuts to promote diversity in your gut. Both deliver great taste.”
Brook said the Keto Premium Paelo is “the leader of the pack and built for ketogenic diets,” balanced with good fats, low sugar, and 22 per cent of macadamias.
The range is now available in stores and online.
CACAO PULP ADDS TO KITKAT CREATION
Kombucha’s traditional brewing process”. Anthony Crabb, CEO and founder of Organic &
Raw Trading Co, the producers of Mojo Kombucha said the new packaging was an extension of educating consumers about gut health they began 10 years ago when the product launched.
“Mojo has always followed authentic fermentation methods – not taking any shortcuts so only the best possible kombucha makes it to the bottle,” Crabb said.
The Mojo Activated range will feature seven flavours – Passionfruit, Ginger, Mango Lime, Blueberry, Turmeric Ginger, Strawberry Hibiscus and Raspberry – and is low in sugar and does not contain any sweeteners.
Mojo Kombucha is available around the country at Woolworths, Coles and independent retailers.
www.foodanddrinkbusiness.com.au | April 2020 | Food&Drink business | 49
The KitKat Chocolatory has used cacao pulp to create its latest chocolate bar, the Sublime Incoa. The cacao pulp adds natural sweetness, as well as a floral and tangy taste to the bar.
When cocoa beans are removed from the cacao fruit for fermentation, various while pulp follows and the remainder is discarded.
The KitKat Chocolatory has used technology to make sure the nutrients and natural sugars in the cacao pulp can be used to its full flavour potential.
Head chocolatier at KitKat Chocolatory Connie Yuen said the team had spent a considerable amount of time developing the product, and were delighted to bring a pioneering, world-first concept to the Australian market.
“This is the first time that we have been able to use more of the cacao fruit to make chocolate, unlocking the pulp potential,” said Yuen.
The Sublime Incoa is available exclusively at the KitKat Chocolatory boutique in Melbourne and online with delivery nationwide for RRP $5.00.
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