Snackamolé™Dip & Chip, the first on-the-go avocado snack of its kind, is now available in a single 100g dip serving.
Following the success of the award-winning food-to-go snack - which comprises a 100g pot of dip and a pack of low-fat chickpea pop chips - UK-based flavour pioneers Born Tasty have launched a range of great-to-share single pots to sit in the chilled dips aisle.
With a competitive recommended retail price of just £1.85 per 100g pot, Snackamolé™ dips are suitable for vegans, as well as gluten-free and dairy-free diets. There are two varieties to choose from:
‘Chunky Avocado’ - containing 99% pure Hass avocado with a twist of lime, delivering a classic, fresh taste.
‘Guacamole’ - made using an authentic Mexican recipe, bursting with flavour from the avocados, onion, garlic and bell pepper ingredients.
Made using only premium, ethically-sourced Hass avocados, Snackamolé™ dips are the ideal accompaniment to Mexican meals, and are also a great choice for quick, healthy snacking - providing one of your five a day.
Richard Lakeman, Sales and Marketing Manager at Born Tasty, said: “We have been overwhelmed by the response we’ve received to Snackamolé™ Dip & Chip since we launched the products, and we are incredibly excited to introduce the 100g dip-only serving in response to requests from trade and consumers.”
Snackamolé™ dips are produced in Mexico using the high-pressure processing (HPP) hyperbaric pressure processing method* - a cold pasteurisation technique that subjects the nutrient-rich fruit to water-transmitted pressure, equivalent to subjecting it to an ocean depth of 37 miles.
This cutting-edge method eliminates microorganisms and the enzymes that cause the avocado flesh to brown, which means it retains the unique flavour of the fruit and its nutrients. It also extends the life of the product, with the dips having an unopened shelf life of 35 days.
Snackamolé™ Dip & Chip has already picked up two industry awards; scooping the title of ‘Most Innovative Food To Go Product’ at Food Matters Live 2017 and receiving a ‘Silver’ Lunch Innovation Challenge Award last year. It was also shortlisted for ‘Best Snack’ at the World Food Innovation Awards 2018.
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PR by Clive Reeves PR in Birmingham