The Mexican Taco inspired pot has a chipotle kick, sweetcorn lime and coriander for a tastebud tingling taste experience.

The Indian Masala inspired pot combines the crunch of cauliflower, cream of coconut for a touch of indulgence,  and a coriander kick with a sprinkling of lentils.

The new flavours have been created for adventurous-yet-convenient lunches at work, or to add in additional ingredients for a flavourful dinner at home, and the ultimate easy fakeaway Friday. The consumer just needs to fill the pot with boiling water and wait 3-4 minutes for their meal.

A recent reformulation of the entire Kabuto Noodles range to a 100% Vegetarian, non-HFSS ingredient list aimed to recruit the more health-conscious customer to the instant noodle category. Kwoklyn Wan, TV Chef and Author, recently worked with the Kabuto Team to create a series of recipes with the pots, turning them into wholesome home-cooked style meals

Founder Crispin Busk says: 

“The UK are huge noodle lovers and want quality convenience, and we want our new Fusion's range to appeal to the adventurous foodies. Kabuto's  mission is to offer customers the most premium, planet-friendly pots possible, bursting with all-natural ingredients. We've taken a foray into Fusions as we believe this to be the future of flavour, and we want to explore new and exciting ways to push for category growth in an already exciting sector. The launch comes just as we are celebrating our recent B Corp certification. We've always aimed to be leaders in the competitive world of instant noodles, both in taste as well as environmentally, and now we've proved quality instant noodles needn't cost the earth.”

 The SKUs RRP is £1.85 for 65g.Sainsbury's, Ocado and Amazon

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ABOUT KABUTO NOODLES

Founded in 2010, the company now employs a team of 7 in Bristol and has sold over 23 million pots to date, and launched in the US in 2019 under the brand name Kusari.

A keen foodie, Crispin started off on his food career with Bristol-based success story Pieminister as a Sales Manager for five years. Constantly scouring the supermarket shelves for new ideas, he saw a gap in the market between the ready noodles stocked in supermarkets and the noodle dishes available in restaurants. We've all been through an 'instant-noodle phase', often when we're students and Busk's mission was to catch people who are considering giving up on noodles and give them another reason to carry on eating them - with grown-up flavours, and premium, authentic ingredients.

For more information on the B Corp certification see here: https://www.kabutonoodles.com/blog/b-corp-journey