The Protein Ball Company Launches A 3-Strong ‘Stuffed’ Offering For 2026
Imaginative thinking sits at the very heart of The Protein Ball’s ‘ballsy by nature’ agenda, which is all about building positive momentum behind the brand’s minimally processed agenda when it comes to protein-rich grazing and bite-sized nutrition.
The initial Stuffed 3 Flavour Launch offers 3 velvety smooth fillings: Pistachio, Matcha & Hazelnut
The ‘Stuffed’ sub-range, as the name suggests, brings an added layer of intrigue and flavour immersion to the on-the-go snacking aisle, courtesy of a two textured treat that marries a firm yet chewy outer with a velvety smooth, soft-filled core. Whether we’re talking about a permissive pleasure-seeking pistachio, a lavish hazelnut or an all-enveloping matcha, Stuffed is seen as a next-level bite for those looking to bring an extra layer of flavour complexity to their daily snacking rituals
According to Protein Ball Co co-founder, Matt Hunt ‘Our commitment to bold, full-bodied flavours means we’re always on the lookout for new ways to differentiate ourselves from the stodgy, run-of-mill protein bar brigade; especially at a time when stop-start snacking and smaller portion propositions are increasingly in vogue. Our bigger vision is to build on The Protein Ball offer by providing an indulgent yet well-rounded sub-range that offers added foodie theatre to a number of popular snacking scenarios: a health-conscious short haul flight treat; a post gym workout pick-me-up, a corporate snacking station coffee accompaniment OR even a simple, on-the-hoof nibble.
The significant investment in new specialist equipment only goes to underpin this Worthing-
based business’s commitment to advance healthier living snacking opportunities both at home and
abroad. This significant investment in leading-edge equipment offers countless opportunities to champion the very latest World Cuisine flavour trends whilst advancing 3rd party brand flavour collaborations in its ongoing championing of health-focused yet indulgent snacks.









