New NurturMe ancient grain cookies, power blends, and dairy-free yogurt alternatives make appeal to health-conscious families
March 23, 2018
Introduced in 2011, NurturMe products for infants and toddlers, led by its Organic Quinoa Cereals, have changed the baby food category. Sold in over 9,000 stores nationwide, the products promote good digestive health; moreover, the company’s ancient grain-based cereals and snacks deliver a daily dose of probiotics. One serving delivers more immune boosting benefits than 10 cups of probiotic yogurt.
AEB’s Incredible Breakfast Trends series features Chef Ina Pinkney, “Breakfast Queen” and bowls
March 22, 2018
Chicago-based chef, writer and undisputed, “Breakfast Queen,” Ina Pinkney is the first of IBT’s trend-setting chefs. She dishes on the bowl trend and its limitless opportunities, specifically breakfast bowls and what gives them their menu appeal. In a guest vlog Chef Ina draws on her years of experience focusing on the breakfast daypart, sharing her views about the breakfast bowl phenomenon: “Breakfast bowls allow you to choose to eat a meal in layers or mixed all together. Fill it with flavor and texture and you’ve got an exciting array of concepts that will bring consumers back time and again.”
The bars are high in protein and low in carbs, with 0g sugar and 110-120 calories per 2-bar pack
March 20, 2018
In the coming months, shoppers will be able to find Sonoma Cheese Crisp Bars in the bar section, check-lane, grab-n-go, and other merchandising areas where they usually look for bars and other better-for-you single serve snacks. The vertical packaging emphasizes the flavors with strong color schemes, and each bar package has a window right in the center of the package where the product is visible.
Each serving of GOLEAN Peanut Butter Crunch contains 10g protein, 13g whole grains and 6g fiber per serving
March 15, 2018
GOLEAN Peanut Butter Crunch sings to every peanut butter lover's taste buds. The crunch comes from toasted crispy, crunchy clusters made with rolled oats and puffed whole grain, which then get rolled in roasted, creamy peanut butter with the balance of sweet and salty.
Ontario, Calif., facility features in-line process capabilities enabling new formats, such as slabbed and extruded bites, triple layer bars and unique custom shapes
March 14, 2018
The state-of-the-art 300,000 sq. ft. facility offers the latest bar processing technology and capabilities available, and strengthens Nellson’s market-leading position in nutritional bar co-manufacturing.
Kashi sources Certified Transitional ingredients from more than 4,200 acres on their way to organic
March 13, 2018
New Food & Beverage Products Video: Kashi also unveiled that with the support of consumers, it will source Certified Transitional ingredients from more than 4,200 acres of US farmland – a 400% increase since the Certified Transitional program started in 2016. Participating farmers have received more than $1 million to support their transition from conventional to organic.
The ready-to-eat breakfast cereal category's hopes of innovating a way out of its sales slump largely were dashed in 2017. New product launches were plentiful, but none are likely to register as blockbusters.
Naked extends beyond juices and smoothies for the first time
March 9, 2018
Packed with premium ingredients, including real fruits and vegetables, Naked Fruit, Nut & Veggie Bars offer the convenient nutrition and taste Naked is known for in three flavors: Blue Machine, Green Machine and Red Machine. Naked Fruit, Nut & Veggie Bars contain no preservatives, are Non-GMO Project verified, and are excellent sources of vitamins A, C, E and Iron.
Kraft Heinz reignites breakfast with new offering that provides convenient, hot egg scramble in under two minutes
February 27, 2018
Just Crack an Egg offers consumers a hot, savory egg scramble in under two minutes, just by adding their own fresh egg. With a combination of convenience, freshness and great taste, Just Crack an Egg is a breakfast option for Americans with on-the-go lifestyles.
Breakfast has become an important mealpart for the foodservice and retail consumer packaged goods sectors. Moreover, there's an opportunity for manufacturers to continue to expand the daypart by experimenting and introducing new tastes.