Popcorn Kitchen has expanded its snacking range with the launch of Crunch Corn, a savoury product made from Peruvian Chocolo giant corn kernels.

The new line builds on the brand’s long-standing focus on corn varieties chosen for texture and eating quality. While Popcorn Kitchen is best known for using mushroom corn in popcorn, Crunch Corn required a different approach to deliver a firm, consistent crunch. The company identified Chocolo giant corn as suitable for this purpose after founder Louise Monk encountered roasted giant corn snacks at the Seville Food Fair in 2023, having trawled the city’s bars and restaurants for local snacking inspiration. 

The larger kernel size of Chocolo corn provides a robust crunch and allows simple seasoning to come through clearly. Popcorn Kitchen says it spent around two years sourcing the right supplier and refining flavour profiles before bringing the product to market.

Crunch Corn is positioned as an alternative to nuts, seeds and traditional crisps, offering a fibre-rich snack that is HFSS compliant. It is aimed at consumers seeking a savoury option with fewer allergens and a different texture profile.

The range launches in 100g sharing bags in three flavours: Sea Salt, Salt & Vinegar, and Spicy Chilli. Packaging is transparent to showcase whole kernels, reflecting the brand’s emphasis on minimal processing and straightforward ingredients.