Articles Tagged with ''whole grains''

Despite inflationary concerns, Innova Market Insights tracking data show cereal and snack bar innovation grew in 2024 with new product launches up by just more than 1%.

Available in two new flavors, Maple Almond and Honey Pecan, Wheaties Protein is made with hearty nut-clustered whole grain flakes, almonds or pecans, pumpkin seeds and honey or maple syrup.

Organic Rock 'N' Rolls are soft rolls with recognizable ingredients and DKB’s signature seedy texture. Baked with quality organic ingredients including whole wheat, barley, oats and flax seeds, each roll contains 12g of whole grains per serving. 

StarKist® Co. introduced its latest new product innovations for StarKist Tuna and Chicken Creations® Pouches, and StarKist Lunch-To-Go® Kits.

With 5g of protein per serving, no color from artificial sources, no artificial preservatives and no artificial flavors, Quaker Chewy Granola is a breakfast cereal to help make mornings nutritious for the whole family.

The innovative line – available in both Gut Balance and Plant Protein varieties – is a celebration of ingredients baked to unlock the nutrition of diverse and nutrient-rich whole grains.

Every pouch of Ben's Original 10 Medley has at least 10g of fiber from diversified sources and 10g of protein to help maintain a balanced diet while supporting good gut health.

Schools can offer on-the-go snacks with whole grains students need from popular cereal brands. General Mills Foodservice, Minneapolis, greeted 2023 with 2oz equivalent grain cereal bars that are shelf stable and fit any meal occasion. 

Calvin "Snoop Dogg" Broadus, Master P's Broadus Foods, Los Angeles, and Post Consumer Brands, Lakeville, Minn., joined forces to develop Snoop Cereal. Three varieties are scheduled to debut this summer: Fruity Hoopz with Marshmallows, Cinnamon Toasteez, and Frosted Drizzlerz. 

QUINN announced its participation in the Soil Carbon Initiative (SCI). Since 2020, QUINN has worked with Nebraska sorghum grower Steve Tucker, an SCI farmer partner, as he transitions to regenerative practices. Sorghum, a nutrient-dense and inherently sustainable crop, has been a crucial ingredient for Quinn’s supply chain since the company debuted whole-grain, gluten-free pretzels in 2016.