Lady Jasper began with a love of chocolate and a desire to celebrate the flavours and inspiration of Africa. Chocolate remains at the heart of our business, but building a brand also means giving yourself room to imagine what could come next. Recently, I have been exploring two ideas that feel like a colourful extension of the Lady Jasper world: fruit drinks and dried fruit snacks.
A fresh direction: Lady Jasper Juice
Coconut water and pineapple juice were among the first ideas that came to mind. There is something wonderfully inviting about tropical flavours, whether it is the sweetness of ripe mango, the sharpness of passion fruit or the bright, refreshing taste of pineapple. East Africa’s fruit-growing regions offer plenty of inspiration, and I would love to explore how those flavours could become part of a future Lady Jasper range.
Alongside still juices, I am interested in the possibility of sparkling fruit drinks. Imagine a chilled pineapple drink with a little fizz, or a lively passion fruit blend that brings something different to an afternoon break. The aim would be to let the fruit lead, exploring recipes that balance flavour and sweetness without relying on excessive added sugar.
I am also curious about ingredients such as added vitamins and electrolytes, although that would need careful research and proper product development. At this stage, these are questions to explore rather than promises about a finished drink. Above all, anything carrying the Lady Jasper name would need to taste good and feel like something you would genuinely look forward to enjoying.
Colour, texture and possibility: dried fruits
Dried fruit is another concept I keep returning to. Mango, banana and pineapple offer an obvious starting point, while apple, kiwi, dragon fruit and apricot open up further possibilities. Each brings its own flavour, texture and character, with plenty of scope for individual fruit packs or thoughtfully chosen combinations.
I would like to explore sourcing options in Africa where suitable, with responsible sourcing as a priority to investigate rather than a claim we can make today. Understanding the growers, production methods and quality of the fruit would be an important part of turning these early ideas into something real.
Giving the ideas a visual identity
As part of this exploration, I have developed a more colourful, fruit-inspired Lady Jasper logo and used AI to help visualise the concepts. It is a useful way to experiment with a different side of the brand before committing to production. These visuals are a starting point for discussion, not finished packaging or products ready to buy.
For now, our focus remains firmly on Lady Jasper chocolate. The juice and dried fruit ideas are still concepts, and there is research, tasting and development to do before either could become a range. But I have never believed in limiting your imagination just because you are starting with one product.
I would love to hear what you think. Would you reach for a sparkling tropical fruit drink, a pack of dried mango, or something else entirely? Your thoughts could help shape the next chapter of Lady Jasper.