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The newest Sabra product is plant based, vegan, gluten free, kosher and made without genetically engineered ingredients.

The crusts are made with Angelic Bakehouse’s unique Sprouted and Fresh Pressed™ method of pressing freshly sprouted whole grains directly into the dough, improving flavor and boosting nutritional value.

Sugar reduction continues to be a primary topic in the wake of sugar's association with health conditions including obesity, diabetes and even oral health.

Like all KIND snacks, the newest offerings were created in a way consistent with the KIND Promise: the first ingredient in its snacks is always a nutrient-dense food recommended for daily consumption.

According to a 2019 Innova Consumer Survey, 63% of global consumers are increasingly trying to incorporate plant ingredients in the diet. Not surprisingly, sauce, dressing and spread manufacturers have been finding creative ways to address the trend as well.

More than half of US adults claim they really enjoy cooking (53%) and more than one-third consider the kitchen to be the most important room in the home (35%), according to Packaged Facts’ report, “Eating Trends: Cooking & Food Shopping” Officials note these percentages have risen compared to a decade ago.

Dairy foods and beverages are facing challenges that include competition from plant-based dairy wannabes, global trade obstacles and more. But the odds are in dairy’s favor as processors home in on consumers’ evolving wants and needs.

Health and wellness continues to be a catalyst for innovation, but what that term means for consumers is a moving target and is impacted by a multitude of factors such as individual need states, age, and socioeconomic status.

The new rinds are packed with protein, baked (not fried) until light and crispy, and seasoned carefully to create an authentic pork taste.