Shoppers can now pick u a range of new Scottish products in Aldi stores.

Aldi has launched a range of new products – including Iron Brew jelly babies – that have been developed and manufactured in Scotland following the supermarket’s search for the country’s Next Top Product.

Working in partnership with Scotland Food & Drink, Aldi’s search to uncover exciting new products was relaunched early last year as part of the supermarket’s support of local suppliers and their commitment to increase the range of Scottish products sold in store.

Previous winners and now long-term suppliers of Aldi include Inverness-based Cobbs Bakery and Orkney’s Argo’s bakery.

After winning the competition for their Orkney Caramel Shortbread, Argo’s Bakery went on to win Own Label Product of the Year at the 2017 Scotland Food & Drink Excellence Awards and Bakery Product of the Year at the 2018 Scotland Food & Drink Excellence Awards.

Fans of Scotland’s other national drink can pick up a pack of Iron Brew flavoured Jelly Babies for 99p, which have been developed by Greenock-based Golden Casket.

Fans of the Irn Bru bar have often taken to social media to call for its return, but the brand has confirmed that this will be unlikely, so these new Jelly Babies could become a cult favourite.

Consumers trying Veganuary or looking for a healthy snack can pick up a packet of gluten-free broccoli crisps, from 69p flavoured with cheese or sour cream and chive from Aldi’s new Fife-based supplier, Grower’s Garden.

Available in snack size, or as a sharing bag, these are made using their own farm-fresh vegetables grown in the East of Scotland.

Aldi will also be selling gluten-free and vegan-friendly Cauliflower Crisps in snack and share bags.

Created by Kilmarnock-based Nudie Snacks using wonky looking cauliflowers that would otherwise not be sold, customers can choose from flavours such as cheese and caramelised onion or katsu curry.

When it comes to drink, shoppers can now choose from a range of naturally sweetened soft drinks from Scottish company, Bon Accord.

Founded in Arbroath in 1903, Bon Accord was a much-loved brand across Scotland until it closed its operations in 2000.

aldi iron brew

The Iron Brew jelly babies

After 16 years, the Great-Great-Granddaughter of one of its founders re-imagined the brand and brought it back with a range of juices that have been naturally sweetened with coconut nectar and real fruit juice.

Flavours include cream soda, pink grapefruit soda, rhubarb soda and ginger beer – all £1.29.

Also available is a range of Scottish Savoury Biscuits baked by Turriff-based supplier, McKenzie Biscuits.

These light savoury biscuits are made from an award-winning recipe developed by the McKenzie family at their bakery in North East Scotland, and customers can choose from two flavours: Plain, or Rosemary.

They also have Oat & Honey Biscuits for 99p, ideal for those with a sweeter tooth.

Speaking of the new products, Scotland Food & Drink chief executive James Withers commented: “It’s great to see these fantastic new products from some exceptional Scottish companies launching in Aldi today.

“Last year was incredibly tough for the food and drink industry and 2021 will continue to be challenging, so I’d encourage everyone to look out for these outstanding new products when they next visit their local Aldi and help support these incredible suppliers.”

Graham Nicolson, group buying director, Aldi Scotland, added: “We’re committed to supporting independent Scottish suppliers and bringing their quality products to our stores.

“It was a privilege to judge Aldi’s Next Top Product search last year and I’m excited that our customers in Scotland can now try these delicious new products, knowing that they are backing Scottish suppliers when they shop at Aldi.”

Aldi’s ‘Next Top Products’ will be available from all 96 Scottish stores from Thursday 14 January while stocks last.

Bon Accord drinks are back with a new range and a modern makeover

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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