Product name: Blueberry Lemon cupcakes
Product manufacturer: Melinda Trembath
Ingredients: Gluten free self raising flour (maize starch, tapioca starch, soy flour, rice flour, raising agents (575,501,500), dextrose, stevia, dried blueberries (0.6%), dried lemons (0.36%), natural blueberry flavour(0.3%) and natural lemon flavour (0.3%)
Shelf life: 12 months
Packaging: The design aligns with the current Melinda’s pink branded packaging however the brand's added the deep green front panel to highlight the use of ‘natural’ energy sources – the glucose and stevia. The company also added a panel to the back to explain Fructose Free and refer people to its website for more information.
Used materials continue to be recycled board however at a higher grade to ensure a stable, reinforced box that sits well on all shelves and suffers minimal to no damage during supply chain.
Product manager : Melinda Trembath
Brand website: https://www.melindasgfg.com
What the company says
Part of the new fructose friendly and gluten free range, the Blueberry Lemon cupcakes are a light blend of our signature flour, dried and crushed real blueberries and lemons, and sweetened naturally with glucose and stevia. Prepare with milk, butter and eggs (or substitutes) and add some fresh blueberries for an extra flavour hit.
Freezer stable for up to six months, the fructose friendly range of Melinda's premixes can be prepared as slab cakes for events or as individual cupcakes for a special treat.