This June, innocent will be relaunching its successful veg pot range with three brand new recipes and three improved ones.
Development of the new range has focused on providing consumers with a much 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, says “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 delicious meal of vegetables, tasty sauce, cereal grains, herbs & spices, giving you 2 of your 5-a-day, with no artificial colourings or flavourings, and nothing you wouldn’t add yourself. The development and packaging of the new range was done an in-house team at Fruit Towers.