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Premier Foods launches No Added Sugar Vegan Jelly as demand for inclusive lower sugar desserts rises

Developed with caterers in mind, our new McDougall’s jelly range is non-HFSS and is also vegan, gluten-free and free from all major allergens, making it suitable for a wide variety of dietary requirements.

Each 1.4kg pack produces 17 litres of jelly or 174 x 100ml made up portions which set in just one hour, allowing caterers to achieve a higher yield and save time without compromising on flavour appeal. Available in four classic flavours – strawberry, raspberry, orange and lime – the range brings flexibility, convenience and peace of mind to dessert planning.

To celebrate the launch of the new jelly range, we have conducted research* which has revealed that 65% of the students surveyed, included jelly among the desserts they’d like to see more of in schools.

The new research contains findings from a poll of 500 UK-based eight to 16 year-olds which include:

80% of children say they like jelly

65% of children want to see more jelly desserts at school

65% of children say jelly is more exciting when mixed with fresh fruit

24% of children list jelly amongst their top five favourite school desserts

34% of children get excited by the idea of having boba pearls in their jelly (subject to product being school compliant)

A healthier, tastier school dessert option

Whether served on its own or with fresh fruit, our new range of jelly offers a simple, cost-effective way to add fun and flavour to school desserts, without compromising on nutrition. It offers an exciting opportunity for school caterers to bring jelly back in a healthier, more inclusive way.

Why not try McDougalls Orange, Mango and Coconut Jelly with a Tropical Fruit Salad – a simple but tasty dessert!

Adding yogurt to jelly is a great way to get a creamy finish, we used coconut yoghurt for a plant-based dessert but this works just as well with a dairy option.

Bring 520ml water and 400ml coconut yogurt to the boil.
Dissolve 80g McDougalls No Added Sugar Orange Jelly into the liquid.
Divide into moulds or tumblers. Chill until fully set.
Mix 150g mango, 100g pineapple, and 100g kiwi with lime juice from ½ lime for fruit salad.
Serve with tropical fruit and optional 100ml mango juice.

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