Snacks & Appetizers

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Seasonal launches and brand collaborations bring new flavors and formats to the candy aisle, from PB&J M&M’S to Oreo Reese’s Cookies.

Protein Pints is shaking up the frozen aisle with Cookies & Cream and Coffee, delivering 30g of protein per pint and 85% less sugar than traditional ice cream. The new flavors roll out in select Kroger stores and nationwide this fall.

From protein bars to ice cream, new launches spotlight chocolate flavors, brand collaborations and innovative formats across snacks and desserts.

All Wild Fox Foods snacks are free from seed oils, refined sugars and artificial dyes, flavors and ingredients. Each product is gluten-free, grain-free, soy-free, glycerin-free and sugar alcohol-free. 

The new snack is a bold lineup that combines 100% real cheese with a more satisfying crunch and a 3D shape designed to deliver edge-to-edge bold flavor.

IBIE attendees are invited to visit Kemin Food Technologies – North America at Booth #5827 to learn more about its ingredient innovation, SHIELD Pure — a new cultured dextrose solution that provides a one-to-one clean label replacement for synthetic mold inhibitors like calcium propionate.

EXBERRY colors are created from non-GMO fruits, vegetables, and plants. They can be used to achieve a vast array of bold shades, creating opportunities across cakes, breads, cookies, snacks, decorations, fillings, and coatings.

The report identifies five key trends that are shaping snacking behaviors and influencing how consumers navigate an increasingly diverse snack landscape. While focused on the US market, the report also covers relevant global snacking trends and behaviors.

Pringles is releasing multiple new flavors of the iconic crisps including three smoky flavors and a bold sharp white cheddar, available at retailers nationwide in September:

For years, the disappointing performance of PepsiCo's beverage business was more than offset by its resilient and high-performing foods business, PFNA. More recently, however, PFNA has begun to falter.