Wall’s has launched a high-protein version of its Scotch egg as food manufacturers respond to growing consumer demand for products with increased protein content.
The 113g Wall’s High Protein Scotch Egg contains 15g of protein per serving and combines cannellini beans with the brand’s pork sausage meat, coated in breadcrumbs and wrapped around a whole boiled egg.
The product launched in Sainsbury’s on 15 September, with wider availability through convenience and independent retailers planned from late September. It has an RRP of £1.50.
Wall’s, part of The Compleat Food Group, said the launch represents a first for the Scotch egg category and builds on the performance of its High Protein Sausage Roll.
The sausage roll attracted shoppers who were new to the category, with 32% of sales at launch coming from new-to-category consumers.
The company said this demonstrated demand for protein-enhanced versions of familiar savoury snacks, with the new Scotch egg designed to offer a similar proposition while retaining the format and taste profile of the established product.
The hybrid recipe combines meat and plant-based ingredients, with cannellini beans used alongside pork sausage meat to increase the protein content. The product can be eaten cold or heated, including in an air fryer.
Reformulating the core range
Alongside the new product, Wall’s is also introducing a reformulated recipe across its core Scotch egg range.
The updated recipe uses seasoned sausage meat, golden breadcrumbs and a whole boiled egg, with the company aiming to improve the flavour and eating experience across its established products.
The reformulation follows a review of the Scotch egg category and forms part of Wall’s wider product development programme.
Jason Manley, Brand Director at The Compleat Food Group, said the company was looking to respond to changing consumer preferences while developing established products.
“Protein remains one of the most powerful drivers of food and snacking choices, so we’re excited to bring shoppers the first-ever High Protein Scotch Egg,” he said.
“Building on the success of our High Protein Sausage Roll, this latest launch extends our hybrid range and demonstrates how we can combine exceptional taste, convenience and protein in formats consumers know and love.”
The launch comes as food manufacturers continue to develop products that combine nutritional attributes with familiar formats, giving consumers ways to increase protein intake without moving away from established snack categories.
For Wall’s, the latest product development also provides an opportunity to build on its existing position in the Scotch egg market while extending its high-protein range into another established savoury snack format.
