Page 48 - Food & Drink Magazine October 2019

NEW IN STORE
RAVIOLI RANGE GOES VEGAN
Vegan ravioli varieties are the latest addition the San Remo pasta portfolio. Following the brand’s research and development, the new range is fresh, and ensures to be a source of protein and fibre without any artificial colours or flavours.
According to recent research, Australia is the third fastest growing vegan market in the world, and as one of the largest producers of pasta in the country, San Remo believed in “delivering products that promote inclusivity and choice to Australian families”.
“At San Remo we’re all about inclusivity – we want as many people as possible to enjoy our pasta,
DIAGEO INFUSES BOTANICALS FOR LOW-ABV SMIRNOFF
Smirnoff Infusions is the latest low-ABV, low-calorie spirit crafted by Diageo. The spirit is infused with natural botanicals and is designed to be mixed with soda.
Smirnoff Infusions has two flavours variants – Cucumber Lime & Mint and Passionfruit & Lime – and has 40 calories per serve.
“Over the past two years we’ve seen an incredible demand for a lighter drink that doesn’t scrimp on flavour or taste, and it’s with our new Infusions range that we finally can give Australia what they’re looking for,” said Smirnoff
marketing manager Linda Wellington. “A testament to our drive for both
innovation and discovery, the lighter and more low-calorie offering is a simple way for Australians to enjoy a more interesting drink.”
A pop-up Smirnoff Infusions bar will appear in Sydney’s Watsons Bay Hotel as an official launch, and for consumers to try the new spirit in a range of cocktails.
Smirnoff Infusions (700ml) is available in liquor stores nationwide and has an RRP $33.00.
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whether they have dietary requirements or are making personal choices about what they eat,” said San Remo chief marketing officer Erik de Roos.
“We spent significant time and investment to deliver a product that is tasty and will appeal to both vegans and non-vegans alike.”
The San Remo fresh vegan ravioli range is available in three flavours – Lentil, Spinach & Garlic; Roast Capsicum & Olive; and Sundried Tomato & Basil – and can be found in independent supermarkets Australia- wide for RRP $6.99.
REKORDERLIG’S LATEST ROSÉ BLEND
Swedish cider brand Rekorderlig has infused its signature taste with rosé to create its latest Blush Rosé drink ready in time for summer.
The new blend is created with a fresh taste of red berries and peach and has a dry finish consumers would expect from a classic rose wine.
Rekordelig Cider brand manager Elle Lewis said consumption of rosé drinks is a continuing trend among both male and female adults and is confident Blush Rosé will be popular this summer.
“We’re excited for the launch of Rekorderlig Blush Rosé across Australia. It has been developed as an extension of the already hugely popular and refreshing Rekorderlig cider portfolio,” said Lewis.
“The inspiration for our Blush Rosé comes from Australia’s love for pale rosé wines; it will give health conscious consumers an alternative option this summer thanks to its lower sugar, which has been the driving force in our point of difference.”
Rekorderlig Blush Rosé is available in 4x330ml packs from Dan Murphy’s, Liquorland and First Choice around the country.
MAGGI FLAVOUR FOLIO EXPANDS
Nestlé has added two new flavours to its Maggi Fusian noodle range for consumers to enjoy a quick and easy meal “without compromising on taste”.
Japanese Teriyaki and Malaysian Laksa have been added to the Soupy Noodle range, with the flavours aiming to inspire at-home Asian cuisines, or to add spice to any dish.
The new range can be used as a noodle recipe base or enjoyed on its own as a light meal.
The Japanese Teriyaki features hints of soy, ginger and spice mix, while Malaysian Laksa has flavours of chilli, garlic, as well as a spice mix and creamer.
The new flavours in the Maggi Fusian Soupy Noodles range are now available in single cup formats for RRP $1.80 or as five-pack bags for RRP $3.95, and can be found in Woolworths and independent grocers across Australia.
48 | Food&Drink business | October 2019 | www.foodanddrinkbusiness.com.au
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