Articles Tagged with ''gluten-free''

Minute Rice is broadening its ready-to-heat portfolio with Garlic Parmesan and Veggie Stir-Fry Rice Cups, giving consumers two new flavor-forward options that are ready in just one minute. Made without preservatives, certified gluten-free and packaged in BPA-free microwaveable cups, the new varieties reflect continued demand for convenient, customizable meal solutions that fit busy lifestyles.

Lemme has added Blue Raspberry and Sour Apple to its creatine gummy lineup, expanding a product that delivers 5 g of creatine monohydrate per serving. The launch underscores continued innovation in gummy delivery systems for performance nutrition and active lifestyle consumers.

Forager Project has expanded its dairy-free creamer portfolio with Golden Salted Caramel, Banana Bread and Mexican Chocolate. The launch reflects growing consumer demand for more indulgent, comforting flavors in the plant-based creamer category while maintaining a clean-label ingredient list.

Campbell’s and Banza have launched a gluten-free condensed chicken soup featuring Banza’s chickpea pasta, marking the first gluten-free offering of its kind from the iconic soup brand. The collaboration reflects growing consumer demand for gluten-free products while maintaining the taste, texture and convenience associated with traditional chicken noodle soup.

BRIANNAS Fine Salad Dressings has expanded its 100% Avocado Oil Salad Dressing portfolio with six new varieties, including a new Greek Vinaigrette. The products address growing consumer demand for avocado oil-based dressings while offering gluten-free formulations free from canola oil, soy and high-fructose corn syrup.

Late July is tapping into consumer demand for bold flavor mashups with the launch of Pickle Lemonade tortilla chips. The limited-time offering blends the tangy taste of dill pickle with bright lemon notes, highlighting how snack brands are leveraging trend-driven flavor combinations to appeal to adventurous Gen Z and Millennial consumers.

Each serving of the snack combines fruit bite centers, made with whole fruit as the main ingredient, probiotics, and a creamy yogurt coating delivering two billion probiotic cultures and 3g of fiber.

G Hughes updates its packaging and brand positioning while introducing Korean BBQ and Tex Mex BBQ sauces. The move reflects growing demand for zero sugar, flavor-forward options aligned with evolving wellness preferences.

The FDA is requesting industry and stakeholder input on gluten labeling and cross-contact in packaged foods. The move signals potential future regulatory action to improve transparency and consumer protection.

SWRL has officially launched in the US, introducing a makgeolli-inspired seltzer that embraces cloudiness, mouthfeel and fermentation. With a swirl-to-sip ritual and rice-forward profile, the brand signals how the maturing hard seltzer category is evolving beyond clarity toward sensory experience.