Tryall has revealed an entirely new collection of flavors for its light and crunchy Protein Puffs, moving far beyond the original options of Cocoa Whirlwind and Rich and Creamy Cheese. The all-new expansion introduces the Kombu Stone Pot Series, a line inspired by traditional hot pot-style recipes from East Asia. The approach shifts the focus from classic snack tastes like chocolate and vanilla to savory, meal-like experiences rooted in traditional cooking.
Following the introduction of Kelp Stone Hot Pot from a few days ago, Tryall has confirmed two more flavors joining the Kombu Stone Pot Series in Green Sichuan Pepper Spicy and Tomato Seafood. Both keep that bold, savory theme alive, each providing 12g of protein in the product’s typical crunchy puff bite-sized balls. It’s an intriguing direction from Tryall in Taiwan, celebrating authentic culinary influences while staying true to its health and nutrition approach.
