Items Tagged with 'honey'

Pillsbury is expanding its Grands! portfolio with Mike’s Hot Honey and Maple Biscuits, along with new Raspberry and Apple Fruit Rolls. The launch reflects growing consumer interest in bold flavor combinations, sweet-heat profiles and fruit-inspired bakery products that bring variety to breakfast and snacking occasions.      

Ben & Jerry’s latest flavor channels coffeehouse comfort with nostalgic honey graham cracker notes. Honey Graham Latte rolls out in scoop shops and select stores, with new shake and sundae options.

Honey Bunches of Oats is expanding its cereal portfolio with a protein-forward offering designed to support everyday wellness. The launch reflects how legacy brands are adapting core products to meet sustained demand for added protein at breakfast.

Team Hive Homies captured the Most Innovative Use of Honey award with Beevive, a line of functional shots leveraging honey as a natural delivery system for recovery, immunity and energy. The Cornell Food Hackathon showcased more than 150 students developing next-generation honey products—from edible pods to flaked finishing honey.

Kraft Mac & Cheese is turning up the flavor with Hot Honey and Garlic Parmesan varieties, inspired by game day wings and fall tailgating. The new flavors launch September 28 (Target exclusive for Hot Honey) and October 20 nationwide for Garlic Parmesan.

The product is made with 100% grass-fed beef raised without added hormones or antibiotics, lightly sweetened with honey. Each stick contains 4g protein and 1g sugar.

This year’s Queen’s Choice lineup mirrors an industry riding high on functional ingredients, bold flavors and a consumer demand for immersive experiences. The awards recognize the product development teams behind some of the most cutting-edge new product launches of the last 12 months. 

Crafted for the adventurous palate, these 100% premium beef sticks blend the sweet, all-natural heat of Mike's Hot Honey with Tillamook's signature slow smoked flavor.

Condiments that strike a balance between familiarity and exoticness have piqued their interest as they continue to explore dishes and food products that pair classic condiments with trending flavors and ingredients. 

HoneyCrunch, a blondie brittle with a hint of lavender, took home top honors at the American Society of Baking’s (ASB) annual Product Development Competition, sponsored by the National Honey Board.