KP Snacks is expanding its successful KP Flavour Kravers range with two exciting new coated flavours: KP Flavour Kravers Crunchy Coated Aromatic Thai Chilli and KP Flavour Kravers Crunchy Coated Katsu Curry.
Available in stores from the second week in October, the two new products deliver on the same bold and punchy flavours shoppers expect from the KP Flavour Kravers range, combined with a new satisfying crunchy and crispy texture that consumers are looking for in their snacks.
Designed to tempt new shoppers to the Nuts segment, KP Flavour Kravers Crunchy Coated Aromatic Thai Chilli and KP Flavour Kravers Crunchy Coated Katsu Curry bring unexpected and innovative flavours to the category, with taste being the No.1 CSN category driver.
The two new products will capitalise on the strength of the CSN Sharing segment which is currently worth £1.6billion and growing in value +13.8%[1]. Perfect for evening sharing occasions, the KP Flavour Kravers range is particularly popular with younger consumers who over-index in bold flavours.
Jenny Blanco Barcia, Marketing Manager at KP Snacks, says, “As the leader in the Nuts segment, KP is driving category growth with flavour innovation that engages and disrupts shoppers, boosting brand penetration.
“We’re excited to be extending the popular Flavour Kravers platform with a new Crunchy Coated texture. Promising big, bold flavours, the two new Flavour Kravers variants will bolster retailer sales as shoppers continue to look for great-tasting snacks to bring excitement to in-home occasions.”
The two new SKUs are available in 130g Sharing bags with an RRP of £3.00.
Worth £97m and growing in value +19.1%[2], KP Nuts is the branded leader within the Nuts category. With a 25.6% share of the Nuts segment, KP is more than 5 times the size of the nearest branded competitor[3]. KP first launched its Flavour Kravers range in 2022 and the two new SKUs will join tasty flavours: Flame Grilled Steak, Smokin’ Paprika and Sour Cream & Chive. The Flavour Kravers range is worth over £5 million[4].
