Kraft 2010: Portion Control, Restaurant-type Options

December 30/Northfield, Ill./PR Newswire -- Kraft Foods Inc. will deliver more than 20 new foods and beverages in the first few months of the new year that boast trendy, restaurant-inspired flavors. The company also is adding several new portion-controlled options to its portfolio.

"We are focused on the consumer from the moment we first dream up a new product to the time it hits store shelves," explains John Li, Director, Culinary Center, Kraft Foods. "We start with a deep dive into consumers' eating habits and flavor preferences. It's part art and part science, but ultimately, our goal is to create the best and most flavorful products possible."

For 2010, Kraft Foods took a cue from the top 10 flavors consumers would like to see more often on restaurant menus(1). "Many of our new items reflect consumers' interests in bold flavors, especially those that are Italian-inspired or have a Mexican flair," said Li. "Hot and spicy is big so chipotle and garlic are key flavor notes while berry-infused items remain on-trend. The increasing desire for bolder flavors is not limited to a single age group. Everyone is asking for more adventurous taste experiences."

Kraft Foods is answering the call for extraordinary and authentic flavors with the unveiling of Planters Flavor Grove Nuts in five almond and cashew varieties. Uniquely roasted and seasoned with real herbs & spices, the new Planters Flavor Grove skinless almonds are enhanced with the fresh flavors of Sea Salt & Olive Oil, Cracked Pepper with Onion & Garlic, and Chili Lime. Planters Flavor Grove cashew varieties include Chipotle and Sea Salt & Cracked Pepper. The pep of chipotle and kick of spicy flavors are revving up a new line of Kraft Sandwich Shop Mayo reduced fat mayonnaise featuring Chipotle, Garlic & Herb, and Horseradish-Dijon (made with Grey Poupon mustard) varieties, all with half the fat and calories of regular mayonnaise. Even the dairy case is getting a flavor lift. Kraft Deli Deluxe cheese slices will debut 3 Cheese Garlic & Herb, Bacon Cheddar, and Jalapeno American taste sensations which are perfect for sandwiches or melting on vegetables or casseroles.

Bacon is a sizzling trend at restaurants. A recent Kraft Foods survey of 4,500 restaurants found bacon is one of the fastest growing menu items. So the launch of Oscar Mayer Super Thick Cut Applewood Smoked Bacon is particularly timely.

Berries are bountiful in the better-for-you line of Planters NUT-rition which will now include Antioxidant Mix with almonds, bananas, peaches, blueberries, cranberries and cashews, and Omega-3 Mix with walnuts, cranberries and dark chocolate-covered soy nuts. Chocolate has not lost its appeal among consumers and Back to Nature is adding its own twist with wholesome and chewy Granola Cookies that feature whole grain wheat flour and semisweet chocolate with cocoa from Rainforest Alliance Certified(TM) farms. The new Dark Chocolate and Oats variety is on-trend with the more intense flavor of dark chocolate.

"We also are building on our health and wellness commitments and evolving to meet today's consumer expectations in this area," adds Li. "When it comes to portion control, we know consumers want indulgence without overindulging! Gone are the days of thinking you can't have your cake and eat it too."

Kraft Foods also has several new portion-control options: Mousse Temptations by Jell-O feature Dark Chocolate, Chocolate and Caramel Creme flavor experiences for 60 calories per serving, and the 100 Calorie Pack platform that Kraft pioneered is now in the cheese and dairy case with Kraft 100 Calorie Packs Cheese Bites. The single-serve packages are available in four varieties.

In February, Kool-Aid Fun Fizz drink drops debut in Partyin' Punch, Gigglin' Grape and Laughin' Lemonade varieties. Bubbling with flavor, these fun-filled drink drops transform any 8oz. glass of water into a colorful tasty drink with only five calories.

(1) According to the NPD Group and as reported in Nation's Restaurant News, December 7, 2009

From the January 4, 2010, Prepared Foods E-dition