Freaks of Nature launches foodservice range

By Rod Addy

- Last updated on GMT

The range is designed to allow foodservice customers to simplify their desserts offering
The range is designed to allow foodservice customers to simplify their desserts offering

Related tags Npd vegan

Freaks of Nature has launched into the foodservice market with a selection of the plant-based, free-from, vegan desserts that have already become established in top grocery retailers.

In partnership with foodservice and convenience food marketing specialists Cognosco, it is making its products available to restaurants, hotels, pubs, cafes and garden centres, contract caterers, independent grocers and convenience stores.

The foodservice range consists of Chocolate Fudge Hot Pudding, Sticky Toffee Pudding and Bramley Apple Crumble. The hot puddings are free-from dairy, gluten and eggs and are produced in Freaks of Nature’s dedicated gluten and dairy-free factory in West Yorkshire.

Delivered frozen, they could simply be heated in the microwave, saving any waste and making things much simpler for chefs, according to the company.

Partnering with Cognosco

“Partnering with Cognosco is a hugely exciting development for us as it will empower our customers to simplify their dessert offering and save complexity in the kitchen,"​ said Freaks of Nature’s commercial manager, Tim Higgins.

“The plant-based market is seeing strong growth as more and more consumers switch their diet to include at least one plant-based meal a week. Therefore, it is crucial to be able to offer traditional family favourite desserts that meet all dietary requirements on your menu.”

Desserts designed to be eaten hot or cold from Freaks of Nature are currently available in Asda, Tesco, Sainsbury's, Morrisons, Waitrose and Co-op stores.

Dairy-free, gluten-free

Freaks of Nature’s puddings are produced in what it claims is Europe’s largest dedicated dairy-free and gluten-free, plant-based food factory at Ossett in West Yorkshire.

In June, the company declared plans to invest £1m in enhancing its manufacturing facilities​ there, aiming to install a second production line and larger, more eco-efficient equipment. Once commissioned and fully operational, the enhancements would boost capacity by 400%, it said.

And in February, it appointed chocolatier, patisserie and bakery expert Claire Gallagher as director of product innovation​.

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