Pina Colada Popcorn by Michel & Alain Roux Gourmet Popcorn

Pina Colada Popcorn by Michel & Alain Roux

Connoisseur's Coins

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We're extremely proud to have teamed up with father-son chef duo Michel and Alain Roux to launch this new and exclusive flavour,coinciding with the opening of 'Brasserie Prince By Alain Roux' at Rocco Forte's Balmoral Hotel in Edinburgh.

Together, we've created air-popped corn coated with sweet pineapple, creamy coconut and 5% golden rum to finish to really make you feel like you're on a sunny beach far away.

Our cooking is about capturing and enhancing flavours, which is exactly what Joe & Seph's manage to do in each and every kernel, so it is with passion and perfection that we bring to you this exciting to range created by Michel & Alain Roux.

Ingredients

Corn, Sugar, Butter (Milk), Pineapple (13%){Pineapple Puree (Pineapple (89%), Sugar), Dried Pineapple}, Dried Coconut (11%), Corn Syrup, Rum (5%), Coconut Milk, Pineapple Natural Flavour {Natural Flavour, Inverted Sugar Syrup}, Coconut Extract {Natural Coconut Extract, Inverted Sugar Syrup}

Allergy Information

For allergens see ingredients in bold italic.
Made in an environment where nuts, peanuts and sesame seeds are present.

Vegetarian
Gluten Free
Dairy free recipe
Vegan

Nutritional Information (per 100g)

Energy (kj)	1725
Energy (kcal)	414
Fat (g)	22.9
Saturated Fat (g)	15.7
Carbohydrates (g)	49.7
Sugar (g)	31.5
Protein (g)	27
Salt (g)	0

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Joe's Tasting Notes

1. Start with...

Sweet Pineapple

2. Followed by...

Creamy Coconut

3. And to finish...

Rich
Golden Rum

Tipsy Popcorn Gluten Free Popcorn

Joe & Seph's are a family business who launched in 2010 with a mission to produce the best tasting popcorn in the world.

All of our popcorn and caramel sauces are handmade in London by a small team of pastry chefs.

We have a range of over 50 flavours of popcorn, 10 caramel sauces and are proud to have won 100 Great Taste Awards!

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Joe's Gourmet Foods Ltd, 3 Willen Field Rd, London NW10 7BQ. Company No. 07399608. Vat No. 116048636.
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