Smoothie giant Innocent is relaunching its veg pot range by improving three existing recipes and introducing three new combinations.
The brand has improved its Mexican chipotle chilli with red pepper, sweet potato and smoked paprika, Caribbean jerk with coconut rice, pineapple and scotch bonnet chilli, and Thai coconut curry with edamame beans, water chestnuts and lemongrass.
It has introduced a British inspired seasonal veg pot with pearl barley, veg, leek, potato and cracked black pepper, an Indian madras with grilled aubergine, chickpeas & red chilli and an Indian lentil sambar, with coconut, roasted spinach and curry leaves.
The relaunch will be supported with marketing activity, including a partnership with the Evening Standard, 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.’”
The development and packaging of the new range, out in June, was done an in-house team at Innocent’s headquarters in west London.
Each pot provides two of the 5 A DAY target, Innocent said.
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