Bol gets a makeover with a series of new recipes | New

Bol has added a deluge of new recipes to its range.

The herbal brand has added seven new references, including two soups – Energy Boosting Thai Red Coconut & Lentil and Immune Booster Roasted Butternut Squash & Chilli – as well as a new pot of Italian-style roasted tomato vegetables, a meal with Sweet Potato Katsu Curry One Pot, Spicy Firecracker Udon and Japanese Yakisoba Posh Noodles, and a chickpea masala dinner box.

Each launch was “filled with healthy plant protein, fiber and up to four servings of vegetables, along with fragrant herbs and spices to help nourish people naturally this winter,” the brand said.

The brand wanted to “continue to create delicious plant-based recipes that excite and interest all consumers, whether plant enthusiasts or looking to eat a little less meat each week, and we believe that our new recipes are there for that. Said Jess Vara, senior brand manager for Bol.

It comes just months after the brand unveiled a series of NPDs and changed the recipes for much of its range in the summer, introducing its ‘chic noodle’ line and adding a quartet of pots, as well as a cabbage. of baked buffalo. Wings dish.

The summer range refresh had “transformed Bol, contributing 55% of our overall monthly volume and helping us feed 350,000 plant-based meals in the UK,” said Vara.

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