Media

21 August 2017

SAXA gets a shake up

​SAXA, the number one salt brand is having a shake up with the launch of premium flavoured salts, a new grinder format and a contemporary re-design across the entire range.

New to the SAXA salt range - 100% naturally blended flavoured salts in three variants - Sea Salt and Rainbow Pepper, Sea Salt and Lemon, and Sea Salt, Smoked Seaweed and Dill. 

Flavoured salts are growing at +18.4% year on year, as today’s shoppers are looking for convenient solutions to add a single burst of flavour and seasoning to their dish in one go.

To target modern cooks, we’ve also recently introduced a grinder format for our Sea Salt and Rock Salt variants, which offers shoppers convenience and ease whilst they cook.

Helen Touchais, Brand Director for Flavourings & Seasonings comments: “Shoppers are always on the lookout for new products from brands they trust and which guarantee great quality. Saxa leads the way in these areas  and so we are delighted to launch new products and formats that will not only make their life easier but also add flavour to shoppers’ everyday cooking. It is important to keep products relevant and ensure we are evolving the Saxa portfolio. We are confident that the new products will help to grow the salt category.  SAXA_Speciality.jpg

“We aim for our Saxa range to help people feel like creative cooks every day. We lead
the way in both trust and quality already, but it’s important that we evolve the portfolio to cater for modern households.

Find the new flavoured salts in store from September.  

24 July 2017

Ambrosia marks 100 year anniversary with Royal celebration

Previous article

21 September 2017

New Kids cooking sauces from Homepride

Next article

Brands people love

You'll find one of our much loved brands in 96% of British households.

Our brands

100 years of history

When were Mr. Kipling cakes invented? Where does the name Bisto come from?

Our heritage

Playing our part

Caring for the environment, and building trust in our supply chain.

Our part

Stay up to date by email

Subscribe