Bol has added new soup and veg pots to its range of plant-based meals.
Creamy Courgette, Pea & Chilli Immune Boosting Super Soup is made with vegetables grown on Bol’s UK farm, and is billed as having “a fiery kick”, with 13g of protein and 8.7g fibre per tub (rsp: £2.75).
A new Malaysian Laksa Curry Veg Pot, meanwhile, contains ramen noodles in a coconut curry with black turtle beans and spiced chickpeas, and is billed as a “modern and healthy take on a traditional Malaysian classic” (rsp: £3). Both have rolled into Tesco.
It was “amazing to still be able to bring our customers and consumers fresh innovation and delicious new recipes in these strange times” said Bol CEO Paul Brown. “Our amazing development team have been keeping busy in the kitchen, developing lots of more plant-powered innovation that will be hitting the shelves later this year.”
The brand has also boosted distribution for its existing Creamy Thai Green Curry, which has hit Tesco alongside the new launches. And it has launched a four-strong lineup of Dinner Box recipes in 100% recyclable bioplastic packs into Planet Organic.
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