The
innocent brand is set to relaunch its ‘veg pot’ range in June, introducing three
new variants and updating three existing ones. The company said the revamp aims
at providing consumers with a more diverse range of spice levels, health
benefits and methods of cooking, as well as using 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).
They will be joined by three revamped variants - 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.
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).
They will be joined by three revamped variants - 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.
NamNews - Thursday 29th May 2014
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