Fruits, Vegetables & Nuts

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The US Highbush Blueberry Council awarded $30,000 to two emerging brands at its inaugural Blueberry Boost Accelerator Pitch Competition. Pluff claimed the grand prize for its high-protein mousse dessert, with Bonny earning runner-up honors for its prebiotic fiber powders.

Planters is expanding its snacking lineup with two new mixes crafted for flavor and crunch: White Chocolate Macadamia Nut and Chocolate Caramel Pecan Crunch. Each blend features more than 50% nuts and sweet inclusions, targeting all-day snacking demand.

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. 

Made with just a few simple, high-quality ingredients, including cage-free eggs, lemon juice, sea salt and Fresh Vintage Farms’ signature Pure Cold-Pressed Almond Oil. 

The formulation combines dry roasted cashews with vanilla custard–flavored whey protein isolate, coconut oil and inclusions of waffle cone pieces. 

Food and snack makers are rolling out new nut-forward innovations, from Catalina Crunch Protein Granola and Lindt’s Dubai Style Chocolate to Diamond’s gluten-free pie crusts and Graeter’s Bake Shop ice cream collection. These launches highlight how brands are merging indulgence, functionality and global flavor inspiration to meet evolving consumer tastes.

Snack makers are rolling out a wave of new nut and trail mix products, from Diamond of California’s pecan snacks to Blue Diamond’s Cherry Slurpee Almonds. Co-branded launches with PLANTERS, Dunkin’, and others highlight how brands are leaning into flavor innovation and on-the-go convenience.

This multi-year initiative reflects Forager Project's commitment to building strong relationships with the communities that grow their cashews and its commitment to helping to reduce the impact of dairy.

Twinings uses a proprietary drying method that maintains the taste, texture, and aroma of real fruit with visible fruit bits in every cup that add a pop of flavor and are sized to sip through a straw.

Experts from Ocean Spray Ingredients will also be presenting as part of the official IBIE 2025 education program. Charley Morrill, Senior Research Chef at Ocean Spray, and Curtis Gong, Senior Product Development Scientist at Ocean Spray, will present a session, “Make Your Baked Goods Cran-tastic!”