nching its veg pot range with three brand new recipes and three improved ones.Development of the new range has focused on providing consumers with a more diverse range of spice levels, health benefits and methods of cooking, as well as using brand new ingredients.
The three new recipes are a British inspired seasonal veg pot with pearl barley, veg, leek, potato and cracked black pepper, an Indian madras, grilled aubergine, chickpeas & red chilli and an Indian lentil sambar, with coconut, roasted spinach and curry leaves.
The new recipes will be joined by three existing, but improved, veg pot recipes: Mexican chipotle chilli with red pepper, sweet potato and smoked paprika, Caribbean jerk with coconut rice, pineapple and scotch bonnet chilli, and a Thai coconut curry with edamame beans, water chestnuts and lemongrass.
The relaunch will be supported with marketing activity, including a partnership with the Evening Standard, digital initiatives, in store promotions and POS activity.
Paul Brown, general manager for innocent food, said:
“We have been working really hard in the innocent kitchen to create a revamped food range that provides consumers with a variety of different taste options – whether it’s our spiciest ever veg pot, the indian madras, or the comforting British inspired pearl barley veg pot – whilst ensuring the range is a truly healthy option.
“We’re really proud of what we’ve developed and hope that consumers love them as much as we do.”
innocent veg pots are a meal of vegetables, sauce, cereal grains, herbs & spices, giving consumers one of the two recommended five-a-day, with no artificial colourings or flavourings.
The development and packaging of the new range was done an in-house team at Fruit Towers.
