The new range includes the ‘THIS is Super Superfood Super Block (250g)’ and the ‘THIS is Super Superfood Marinated Pieces (180g)‘.
The block is made from fava bean protein, seeds and vegetables and contains 30% more protein than tofu, while the pieces are made from the same recipe but also come in a lemon and herb marinade.
Both products are priced at £3.95 per pack and launch on 28 April in Tesco and Ocado, followed by Waitrose on 30 April and Sainsbury’s next month. The block will also launch in Asda in May.
Mark Cuddigan, CEO of THIS, said that with the launch the firm was creating a “whole new plant-based protein and texture”.
“The plant-based category is evolving, and THIS is Super Superfood offers consumers something new – a product and format that is high in protein and also delivers a delicious, versatile, and nutritious option,” he continued.
“THIS isn’t going anywhere though, we’re just growing. We still make the best plant-based meat alternatives, but now we’re giving consumers more options. The future for the plant-based category is about creating something for everyone, whether you’re a meat-lover, flexitarian, or fully plant-based. So whether you want meat-like texture or whole-food protein, we’ve got you covered.”
Innovation director at THIS, Luke Byrne, shared more details on the development process that went into creating the new range.
“Our innovative superfood technology harnesses the natural synergy of beans, seeds, and mushrooms to create an entirely new plant-based texture,” Byrne said.
“At its core, we use fava bean protein as the primary source of protein, blending it with shiitake mushrooms, celebrated for their rich umami depth and unique texture. To further enhance the sensory experience, we incorporate selected seeds that add layers of complexity and mouthfeel.”
Byrne added that the recipe was proof that simple ingredients can be used to create something “truly innovative”.
“This cutting-edge approach allows us to craft a next-generation plant-based protein – one that is not only nutritious but also elevates texture and taste to unprecedented levels," he concluded.
