BRAND NEWS


Neuhaus launches floral-inspired Easter chocolate collection


Belgian chocolatier Neuhaus has introduced a redesigned Easter gifting collection for 2026, featuring packaging inspired by spring blossoms and seasonal colours. The updated range appears in soft orange and vibrant green tones with floral motifs across the packaging, reflecting themes of renewal and nature associated with Easter. The design extends across the brand’s seasonal assortment of chocolate figures, filled eggs and gift boxes. The collection includes traditional Easter


items such as chocolate bunnies, decorative figures and assorted egg selections, alongside gift formats including the Easter Egg Tube,


Easter Eggs Long Box, Easter Cracker and Easter House Box. A returning feature of the range is the Metal


Easter Egg, a reusable tin filled with chocolate eggs. The container has been updated with the collection’s floral motif. Among the larger seasonal products is the


Ballotoeuf, produced in the Neuhaus atelier. Each piece is built on a nougatine biscuit base, coated with Belgian dark chocolate and gianduja, and filled with an assortment of pralines and Easter eggs. Another highlight is the Gourmand Easter


Egg, available in three flavour combinations: pistachio with white chocolate, salted caramel


Fairfields Farm and TEMPRD launch crisp-filled chocolate Easter egg pieces


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Artisanal crisp producer Fairfields Farm has partnered with East Anglian chocolatier TEMPRD Chocolate to launch a limited-edition Easter product combining chocolate and potato crisps.


The collaboration brings


together TEMPRD’s hand- poured milk chocolate and Fairfields Farm’s Lightly Sea Salted potato crisps, creating chocolate Easter egg pieces filled with crisp fragments. The product will be available in East of England Co-op stores during March, as well as online via the Fairfields Farm and TEMPRD websites from 4 March. The launch brings together


two food producers based in East Anglia and introduces a seasonal product built around the contrast between sweet chocolate and salty crisps. Tash Jones, commercial


director at Fairfields Farm, said the collaboration grew out of an existing relationship between the two businesses. “This launch falls firmly into the ‘so wrong it’s right’ category,” she said. “We’ve


with milk chocolate, and raspberry with dark chocolate. Each version includes crunchy inclusions designed to add texture. Prices for the Easter range start at £11.50


for the Easter Cracker and rise to £114 for the larger Ballotoeuf Gianduja format. The collection became available from 16


February 2026 in Neuhaus boutiques and through the company’s online store.


Lyle’s Golden Syrup expands into Ice Cream


Lyle’s Golden Syrup is launching two brand-new ice creams, set to capitalise on the exponential demand for frozen desserts in the UK. Rolling into Iceland for an


exclusive period from 24 March, Lyle’s Golden Syrup Ice Cream with Gooey Syrup Swirls will be available in 500g tubs, RRP £4.75. Lyle’s Golden Syrup Ice


known the team at TEMPRD for a while and love their playful approach to chocolate. When the idea first came about they were the natural partners for us.” Colin Anthony, sales


director at TEMPRD, said Easter remains one of the brand’s busiest


trading


periods. “By combining our milk chocolate with Fairfields Farm’s Lightly Sea Salted crisps, we’ve created a treat that surprises and delights with every bite,” he said. The limited-edition product will be sold online as a £15 bundle including four 150g bags of crisps, while individual chocolate egg piece boxes will be available from TEMPRD for £8.50.


8 • KENNEDY’S CONFECTION • FEBRUARY 2026


Cream with Honeycomb Pieces is set to follow this year. Each recipe is made with blended fresh British milk, and rich double cream, sweetened with generous ripples of Lyle’s renowned Golden Syrup throughout. There are no artificial colours, flavours or preservatives. Combining traditional taste with premium ingredients, the range taps into key purchase drivers including heritage-led appeal and sensory texture. Scoops can be served on


their own or with desserts as a versatile all-season option. The innovation sees Lyle’s


expand beyond baking and syrups into the ice cream market which reached 1.6


billion in retail sales in the 12-month period through May of 20251.


Olivia Haley, Brand


Manager at Lyle’s, said: “This launch taps into two big ice cream trends for 2026: British dessert flavours and comforting nostalgia. “Lyle’s is synonymous with moments of indulgence. We know classic flavours dominate consumer preferences in ice cream, especially among our modern family audience. Our Golden Syrup is reminiscent of childhood treats, yet it’s a unique flavour in ice cream today. We’re bringing this spirit of innovation to the category.” With ice cream searches


expected to spike over Easter and familiar flavours trending, Lyle’s new range will have consumers heading straight to the freezer aisle.


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