New Snackable Range From Raglan Food Co.
Following on from the launch of their limited-edition Central Otago Apricot yoghurt, the team at Raglan Food Co have been working on a new project – their dairy-free yoghurts in snack-sized pottles!
After years of requests for a single-serve offering, the Raglan-based yoghurt makers have landed on a line-up of six different flavours, all equally delicious and perfectly sized. The aptly named “Snackable Range” comes in a FSC-Certified 150g paperboard cup and are a great option for lunch boxes, after dinner treats or on-the-go. In fact, the team refer to their new pint size coconut yoghurt range as the ideal alfresco or “al-desko” treat.
The range is thick, creamy, and completely dairy-free and includes a Decadent Raspberry, Irresistible Blackcurrant, Dreamy Vanilla Bean, Natural Greek Style and the two newest additions – a Dulce De Leche Caramel and Lemon Cheesecake.
The Dulce de Leche Caramel is the company’s unique plant-based twist on the much-loved Latin American milk caramel dessert, made using coconut yoghurt. It’s perfectly sweet, completely dairy-free and very delectable.
The Lemon Cheesecake is equally delicious and a luscious blend of zingy citrus and creamy coconut yoghurt. It tastes just like a cheesecake dessert but is dairy-free and contains no refined sugar. Both new additions are layered and the team at Raglan recommend stirring gently – “give them a whirl and a swirl!”
Like the rest of Raglan Food Co’s yoghurt and kefir range, the Snackable Range is made in Raglan, plant-based, gluten-free and contains billions of probiotics. Their range, with the exception of the Dulce De Leche Caramel, also contains no refined sugar.
Available in supermarkets nationwide. RRP $3.89. Which delicious 150g morsel is calling your name?
Visit www.raglanfoodco.com to find out more and Follow Raglan Food Co on social media.
Facebook: @raglanfoodco
Instagram: @raglanfoodco
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!