Superfood solution for a five a day convenience
PREPARED veg brand Mash Direct has entered into the chilled drinks category for the first time with the launch of its new functional Superfood Smoothie range.
Inspired by the growing “eat your skincare” trend that remains popular among consumers, the new Superfood Smoothies provide shoppers with nutrition-led products that have been developed to align with modern wellness trends that support the everyday.
The range comprises of three vegetable-based smoothies with the Green Goddess Cabbage Smoothie, Carrot Collagen Boost and Beetroot Detox Blend.
The Green Goddess Cabbage Smoothie reflects the continued popularity of the green coloured, plant-forward diets often associated with the word “glow”. Centred around cabbage, the new drink delivers a fresh, crisp blend designed for everyday consumption.
Meanwhile, the Carrot Collagen Boost leans into the beauty cues with its collagen boosting nature with the carrot has its key ingredient, which its also bursting with vitamin C and nutrients commonly linked to skin health.
And finally the Beetroot Detox Blend Smoothie aligns with the ongoing consumer inspiration to detox or reset in the wellness category, offering a bold smoothie with an earthy taste the new drink comes with a distinct colour profile from the key beetroot ingredient.
Mash Direct said the range looks to respond to ongoing consumer trends within the wellness category, even down to the names of the products. With ‘glow’, ‘collagen’ and ‘detox’ all prominent buzzwords within the space, the new range is positioned to tap into consumer demands and bridge the gap between nutrition and beauty.
Each Smoothie comes with an RRP of £2.60 and is available from retailers now.
Clare Foster, marketing manager at Mash Direct, said: “Consumers are increasingly looking for products that align with their health and lifestyle goals, particularly those that incorporate familiar wellness cues such as green ingredients, collagen associations and detox positioning. This range allows us to bring vegetables into that space in a way that feels relevant, accessible and rooted in real food.”
