Building on the success of existing flavours, new variants include: pear and ginger; apple and cinnamon; and beetroot and apple cider vinegar.
Suitable for breakfast, brunch or as an on-the-go snack, the new turnover is made from thick cut bacon, mature Cheddar cheese and wrapped in a light puff pastry.
Both the 1kg barbeque pulled jackfruit, and 1kg tofu tinga filling can be used in a variety of dishes, such as a pulled jackfruit plant-based burger or pizza, or cannelloni shells filled with tofu
Made from an all butter pastry, each are sold as 95g portions and in cases of 60.
As with existing flavours: pumpkin and beetroot, the latest variant is suitable for vegans and vegetarians and a source of fibre.
Inspired by Parisian boulangeries, the two variants include a chocolate and caramel tartelette (all-butter tart case filled with almond frangipane, salted caramel and topped with peaks of chocolate
Designed to “add a touch of romance to meals,” the ready-to-fill tart is made from Pidy’s traditional shortcrust pastry and measures 14.9 x 2.2cm.
Made from cod fillet and a wholemeal coating, the latest variant is sustainably sourced and MSC certified, and has been designed to meet school food standard guidelines.
Launched by the company’s dedicated foodservice division, Lähde, the new variants are all vegan-friendly and suitable for a range of sweet and savoury dishes, and favourite festive drinks.
Made with carrots, red peppers, coconut and aromatic spices, the company said the latest variant provides a mild and creamy flavour, and is ideally served with protein such as panko fried chicken.<