Knorr has claimed a market first with a dry sauce format that includes a steam bag.
The Foil Steam Pouch range, which joins the brand’s Gourmet dry sauce portfolio on shelf now, is based on the French ‘En Papillote’ – in parchment – method of cooking, whereby ingredients are wrapped into a folded parcel to lock in moisture while the food is cooked.
It comes in three variants: lemon cod in a buttery sauce with a pinch of parsley; Mediterranean salmon with extra virgin olive oil & a pinch of oregano; and Primavera chicken with a hint of basil & a dash of white wine (rsp: £1.69).
Developed by Knorr chefs, the format was unique to the Unilever brand, said dry sauces brand manager Joanna Wright.
“It has been designed to transform everyday ingredients into restaurant-quality food without the time and effort of cooking from scratch,” she said.
The new format will benefit from a £4m campaign for the entire Gourmet brand, which hit shelves in August and marked Knorr’s first launch into dry sauces. Kicking off this week, the push comprises TV, digital and in-store activity.