McCain-owned frozen food brand Strong Roots has unveiled two new innovations set to launch next year, each reflecting its mission to revamp familiar foods with healthy and sustainable ingredients.

The first innovation, Feel Good Fries, offers what the brand calls ‘a new generation of fries’. They are made using algae oil, and with potatoes grown using regenerative agricultural methods.

The second is a zero-oil baking platform, a technological innovation enabling products traditionally reliant on added oils to be produced oil-free.

Strong Roots said the innovations respond to growing consumer interest in alternatives to conventional cooking oils – but the brand noted it does not want to add to ‘the fear and misinformation surrounding the seed oil debate’.

The brand noted that food innovation such as this could offer new alternatives to seed oils without shifting demand onto resource-intensive ingredients like avocado oil and beef tallow.

Emma Curtis, managing director of Strong Roots, said: “Innovation at Strong Roots has never been about chasing trends. It's about asking harder questions of the food we already eat every day. With Feel Good Fries and our new zero-oil baking products, we're not just swapping one ingredient for another, we're rethinking how familiar freezer favourites are made from the ground up.”

Read The Plant Base's latest opinion piece from Strong Roots' Emma Curtis here, exploring how food system resilience can be boosted by improving familiar foods.

Feel Good Fries will hit retail shelves in January 2027, while zero-oil baking products will begin to roll out in the first half of 2027.

Strong Roots is a certified B Corp and vegetable-led frozen food company, founded in 2015 in Ireland by Samuel Dennigan. Its products are available in more than 10,000 stores worldwide, including retailers in the UK and Ireland, the US, Australia, Canada, Dubai, France, Iceland and Singapore.