Fresh Herb Pops target waste and prep costs

Kad Bnei Darom is preparing to introduce a new frozen herb format that aims to cut waste, reduce labour and simplify prep for both manufacturers and foodservice operators.

The company’s Cuca Herb Pops — uniform 15g spheres of flash‑frozen herbs — will make their public debut at the Fancy Food Show in New York later this month.

The concept is straightforward. Instead of the rigid plastic trays that have long defined the frozen‑herb category, Kad has shifted to flexible pouches containing free‑flowing IQF spheres.

The company positions this as a step toward lower packaging costs and a cleaner environmental profile. As the release notes, the format “eliminat[es] the need for plastic trays, including the plastic films that seal the frozen produce,” a move designed to reduce both material use and waste.

Kad says the product has been developed to address two persistent challenges: the perishability of fresh herbs and the labour required to prepare them at scale.

The pops are designed to be dropped directly into recipes without washing or chopping, while maintaining flavour, colour and nutritional value.

“Cuca Pops mark Kad’s expanding foothold in food innovation, bringing vibrancy, ease, and environmental consciousness into every kitchen,” says CEO David Ben‑Ze’ev. He adds that the product is “creating a new category in the global fresh herbs market, valued at tens of billions of dollars.”

The herbs are grown with partner farmers in Israel’s Arava desert and frozen shortly after harvest.

Kad highlights its near‑vertical integration as a quality control advantage, ensuring what it calls “just‑picked” freshness is locked in at source. The IQF process also prevents the spheres from sticking together, allowing cooks to extract only what they need.

The line launches with six varieties — garlic, onion, parsley, cilantro, dill and basil — all free from added ingredients.

Practical Innovation, the development firm that collaborated on the project, frames the format as a response to rising expectations around convenience and sustainability.

“These individual, quick‑use frozen herb balls were crafted to respond to demands for top quality natural ingredients that provide convenience, precision, and flexibility while solving the overuse of plastic packaging and food waste,” says CEO Tal Leizer.

Kad links the timing of the launch to broader shifts in consumer behaviour. The company cites data from Innova Market Insights showing a 30% global swing toward eating at home, driven by lifestyle changes and the rise of hybrid working. With 45% of consumers working from home at least once a week, demand for simple, reliable cooking shortcuts continues to grow.

The herb pops are positioned for both retail and foodservice, and Kad says it is open to private‑label partnerships. Ben‑Ze’ev describes the launch as the first in a wider pipeline of frozen herb solutions designed to offer “versatile and smarter ways to store, prepare, and enjoy fresh herbs.”

Cuca Herb Pops will be showcased at the Fancy Food Show in New York from 28–30 June at the Segev Food International stand.