KaterBake Bao Buns Hoisin Jackfruit by Premier Foods

Source: Central Foods

KaterBake mini bao buns

New bakery offerings recently rolled out by suppliers include the likes of bao buns, pizzas, snacks and bread.

These are tapping into consumer trends including global cuisine inspired flavours and healthier or fibre-rich products.

We’ve previously explored the sweet treats launched by bakers to indulge in over the summer season. So let’s now check out the batch of savoury NPD set to brighten up the bakery sector:


Menuserve Bao Buns Hoisin Jackfruit, Premier Foods

Source: Central Foods

Menuserve Bao Buns Hoisin Jackfruit

Bao Buns, Central Foods

A strong demand for bao buns has seen two new versions of the Asian street food favourite launched by frozen food supplier Central Foods. These include the KaterBake mini bao buns and the Menuserve bao buns hoisin jackfruit, which are both suitable for vegans.

“Our regular KaterBake bao buns have proved a real winner with our foodservice customers,” said Central Foods managing director Gordon Lauder. “These new mini versions and the hoisin jackfruit filled bao buns bring extra versatility to the table, offering options for buffets, starters, sharing platters and tapas-style menu items.

Soft and pillowy bao bread buns are usually served warm, either steamed or microwaved. The plain buns can be filled with slow-cooked meat or vegetables, crunchy salad or pickles and a sticky sauce. The jackfruit-filled bao buns (40g) are available in cases of 40, while the mini bao buns (30g) come in cases of 50.

Further extending its plant-based offerings, Central Foods unveiled its KaterVeg! vegan cocktail sausage rolls. Made with pea protein, the 15g bite-sized snacks are ready glazed to just require baking off before serving. They are available for foodservice customers in packs of 200.


Jacob's Crinklys non-HFSS

Source: Pladis

Jacob’s Crinklys, Pladis

Global snacking company Pladis has revamped its oven-baked Jacob’s Crinklys range with a healthier new recipe featuring 30% less fat.

Rolling out at all major supermarkets, the non-HFSS products come in the favourite flavour combinations of Cheese & Onion and Salt & Vinegar. Both variants are available in multipacks of six (23g each bag), priced at £1.35, as well as 150g sharing bags.

By emphasising the healthier aspect of the snacks with ‘30% Less Fat’ flashes across the redesigned packaging, Pladis said it was confident of increasing the appeal of the Crinklys range and attracting ‘savoury snacking shoppers looking for something a little lighter to tuck into’.


Chicago Town Takeaway Saucy Vegan Stuffed Crust Pepper-no-ni Pizza

Source: Chicago Town

Takeaway Saucy Vegan Stuffed Crust Pepper-no-ni Pizza

Deep Dish and Takeaway Pizzas, Chicago Town

Frozen pizza brand Chicago Town has revealed three new products, either taking inspiration from big and bold sauces and seasonings from around the world or providing an indulgent plant-based option for vegan consumers.

Expanding its Deep Dish The Ultimate One range, which launched last year, are two new flavours aimed at younger consumers looking for a midweek treat. The Be Inspired Deep Dish Katsu Chicken Pizza comprises a rich katsu curry sauce loaded with onions, red peppers and panko breadcrumbed chicken pieces. The Memphis Style BBQ Pork Pizza, meanwhile, features mozzarella, maple BBQ based sauce, red onions, and Memphis-style pork on a BBQ flavoured crust. Both pizzas (£3.05 each) will be stocked in Asda freezers from 7 August.

Chicago Town’s Takeaway range welcomes the addition of the Saucy Vegan Stuffed Crust Pepper-no-ni. Topped with ‘vegan style pepperoni’, it includes a garlic and herb sauce filled crust said to be a first for frozen vegan pizzas. Priced at £4.19, the pizza will be launching at Asda stores nationwide on 14 August.

“We’ve invested heavily into research to be able to offer new trend-led concepts for consumers,” said Chicago Town marketing manager Rachel Bradshaw. “Our aim is to convince more and more pizza lovers to look to frozen.”


Volkorn Triangle (left) and Kürbiskern Bread loaves of the Rustikal Brot range, Bridor

Source: Bridor

Volkorn Triangle (left) and Kürbiskern Bread loaves

Rustikal Brot Breads, Bridor

A partnership between French bakery manufacturer Bridor and German bakery chain Kamps has given rise to the Rustikal Brot range catering to the demand for healthier, fibre-rich breads in the UK.

The Volkorn Triangle is a 750g loaf made with 100% rye flour plus a drop of sugar beet syrup to give it a tangy, slightly sweet taste. It has a dense crumb structure and an abundance of sunflower seeds, flax and sesame seeds, which also cover the entirety of the crust.

Alternatively, the 750g Kürbiskern Bread loaf is produced with rye flour, wheat flour and sourdough, rich in pumpkin seeds, sunflower seeds, flax, sesame and rolled oats. Pumpkin and sunflower seeds also provide a crunchier result in the crust.