Vadasz has added a trio of live cultured, naturally fermented dips.
Kimchi Houmous, Super Beet Kimchi Dip and Garlic & Dill Pickle Dip (rsp: £3.50/200g) have rolled into Sainsbury’s and Ocado.
Each is plant-based and made with naturally fermented or live cultured cold-brined vegetables as the base.
Kimchi Houmous combines chickpeas and seasoned veg with kimchi for “an umami take on a staple”.
Super Beet Kimchi Dip, an “earthy, creamy” side, contains naturally fermented beetroot with red cabbage, carrot, apple and cannellini beans.
Garlic & Dill Dip features sauerkraut, pickles and cannellini beans for a “tangy, savoury profile”.
The dips were developed to meet “growing demand for healthier, flavour-packed snacking options”, said Vadasz.
“Dips remain a high-volume, high-frequency category, but many products are still dominated by added sugar, preservatives and artificial ingredients,” said Yvonne Adam, CMO at Vadasz owner The Compleat Food Group.
“These dips will appeal not only to our core pickle and kimchi shoppers, but also to consumers looking for better-for-you snacking that doesn’t compromise on taste,” she added.
Earlier this month, Vadasz expanded its range of chilled pickles with Smacked Cucumbers (rsp: £4.50/400g).
Also stocked in Sainsbury’s and Ocado, the NPD – which is inspired by trending east Asian-inspired dishes – features cold-brined cucumber, seasoned with chilli and garlic.
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