Page 48 - Food&Drink Magazine May 2022

NEW IN STORE
CAMPBELL’S LAUNCHES
WELLNESS SOUPS FOR WINTER
The Campbell’s Real Soup range offers functional health benefits, are 100 per cent natural, can be consumed hot or cold and come in a resealable bottle.
Each of the four flavours claim different health benefits: Pumpkin with Turmeric provides a source of Vitamin A to help support immunity; Tomato & Basil with Lentils contains good carbohydrates for energy; Green Pea with Spinach provides 11 grams of protein per serve from peas and faba bean to help support muscle strength; and Sweet Potato & Carrot with Coconut contains a natural source of fibre to help support digestive wellbeing.
LATEST CHEWY, MINTY RANGES FROM MARS WRIGLEY
Mars Wrigley Australia’s R&D team have been chewing on some innovative new products. R&D director Chris Hutton said the new products – Eclipse Plus mints and Extra White gum – refl cted the company’s commitment to fostering local innovation in existing brand portfolios.
“Our new product innovations offer consumers a welcomed and refreshing take on old favourites. We see the gum and mint category as a key growth engine for our Australian business, and we’re delighted to be able to offer consumers exciting new flavours and convenient solutions that complement their oral care routine,” Hutton said.
The new Eclipse Plus range comes in two flavours, Comfort and Release.
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Eclipse Plus Comfort features a blend of honey, lemon and ginger, while Eclipse Plus ‘Release’ is a mix of lemon, menthol and mint.
Extra White sugar-free gum features sodium bicarbonate to keep Aussie smiles clean and bright. It is available in
spearmint and peppermint.
Senior brand manager Marco Maiese said, “They can be consumed in all settings, either hot or cold. They really have the potential to shake up the category and will be noticed by our consumers on shelf for their unique packaging and emphasis on health attributes.”
The range is available from supermarkets nationally.
BEAK & SONS’ NEW RANGE
Leading read meals company Beak & Sons has released its slow cooked range, with four different flavours on the menu. The new meals also feature refreshed packaging that plays to the company’s history as a master butcher.
The slow cooked range includes: Tender & Smoked Juicy Beef Brisket (RRP$22.99); Spicy & Crispy
Buffalo RSPCA Approved Chicken Wings (RRP$13.99); Tender & Rich Massaman Lamb Shanks (RRP$24.99); and Tender & Rich Tandoori Lamb Shoulder (RRP$14.99).
The new range wouldn’t have been possible without a recent investment in the latest technology – an Armor Inox Thermix Sous Vide machine – the first and only one of its kind in the Southern Hemisphere.
Beak & Johnston senior brand manager John Stathis said, “Beak & Johnston continues to invest in the best available technology; this ensures we can efficiently deliver consistent quality across the business. The sous vide cooking process is a game-changer.
“Our new package designs have been specifically tailored to convey the Beak & Sons branding position of fun and playful, focusing on fresh and tasty.”
BRUNSWICK ACES COMES UP DIAMONDS
Melbourne-based distiller, Brunswick Aces, has launched Diamonds, its third distilled creation. It comes in a new bottle design and special pouring lid.
The latest release from the moderation focused distillery is citrus forward and available in 40 per cent gin and 0 per cent sapiir options. It includes botanical notes of desert lime, finger lime, mandarin, sage, and angelica root.
“It’s a complex blend with lots of character, and the perfect addition to our family. Enjoy as a classic drink, gin or sapiir, mixed with tonic or soda, and a slice of citrus garnish,” Hunt said.
The distiller is also launching a revolutionary new bottle, which has a measuring jigger built into the lid. The innovative design provides customers a fool proof way to measure 15ml, 30ml, 45ml and 60ml when creating drinks.
The lid has been designed to encourage correct use of spirits and non-alcoholic spirits at home, assisting drinkers with their moderation by providing the simple solution of accurately measuring each pour.
48 | Food&Drink business | May 2022 | www.foodanddrinkbusiness.com.au
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