Dorset-based Great British Biscotti Co is shaking up its range with compostable packaging across its twin-pack portfolio and the addition of vegan and gluten-free products.
NPD in the form of Dark Belgian Chocolate, Cranberries & Almond Biscotti as well as Hazelnut & Orange Biscotti represent the brand’s first foray into vegan and gluten-free products. Both are made using a “secret flour blend” and use coconut oil in place of dairy fat, revealed the company.
“We’re proud to respond to the growing concerns of deserving food minorities, such as vegans and coeliacs, whose calls for more tailored recipe decks should never result in having to settle for underwhelming flavours and textures,” said Great British Biscotti Co owner Paul Rostand.
The new packaging, meanwhile, will roll out across the business’ entire twin-pack portfolio which consists of a new Triple Chocolate variant, as well as Simply Almond and White Chocolate, Cranberry & Pistachio biscotti alongside the vegan NPD. The packaging is made from natural renewable materials, such as wood pulp, and is certified as compostable in both industrial and home composting environments.
The launches are planned for May, but Rostand told British Baker that this depended on when the government lockdown eased and when the foodservice market could reopen, as this is a key market for the new lines.
At present, Great British Biscotti Co isn’t baking, but has built up stocks ahead of the lockdown. The business, which has 10 employees, is still supplying its retail customers.
“On 23 March, we stopped baking as we wanted to protect the team and would rather they were safe at home with their families during this worrying time,” Rostand said.
“Fortunately, having built stocks up previously, we are able to continue despatching to meet the orders we have and, so far, we have not had any problems. We will only allow one person at a time on-site to prep orders and another person will swap over to do the despatching.”
The business was established in 2017 and went on to win the Customer Focus Award at the 2019 Baking Industry Awards for its work with Hotel Chocolat and the National Trust.
No comments yet