Frozen baked goods expert Frank Dale showcased three new vegan additions to their range – Spring Vegetable & Mature Cheese Tart, Mini Chocolate & Raspberry Cakes, and Woodland Berry & Sable Crust Tart.
The COVID-19 pandemic forced Frank Dale to establish a direct-to-consumer proposition, requiring the company to successfully pivot its operations to adapt to the changing commercial landscape. “As a consumer brand, we feel it’s essential to cater for all dietary requirements. With the vegan sector rapidly increasing in popularity, we have increased our plant-based offering from three to six savory and sweet dishes. The reality is that vegan meals can be expensive as well as time-consuming to prepare from scratch at home, our newest products make it easy for our customers to enjoy the benefits of a vegan diet, delivering a selection of cost-effective, convenient, and most importantly delicious solutions to suit a variety of eating occasions,” Managing Director Ed Miles said.
Among the three products to join the Frank Dale vegan line-up include Vegan Spring Vegetable & Mature Cheese Tart – succulent broccoli, pea, and mint in a smooth British oat-based vegan custard, encased by a crispy stone-baked British oat and pea flour pastry topped with tasty mature vegan cheese. Ideal for a quick and easy working-from-home lunch or light family supper. The RSP is GBP4.99 for a pack of two individual tarts. Another novelty is the Vegan Woodland Berry & Sable Crust Tart – a classic sable pastry case filled with a base of smooth vanilla vegan custard topped with cherries, blackberries, redcurrants, and blueberries. It has an RSP of GBP4.99 for a single tart with four servings. Last but not least, the Vegan Mini Chocolate & Raspberry Cakes are vegan chocolate and avocado sponges filled with tangy raspberry compote and a sweet plant-based cream drizzled with vibrant pink icing. The product has an RSP of GBP6.99 for a pack of 12.