New cracker aims to help consumers increase vegetable intake
March 12, 2020
Simple Mills' new whole-food Veggie Pita Crackers are anchored by a unique sweet potato/parsnip/celery root blend that delivers the nutrients of one-third of a serving of sweet potato in just nine crackers.
Launches grew at a compound annual growth rate (CAGR) of less than 1% from 2014 to 2018, per the Innova Market Insights database. Unfortunately, last year's tally will not advance the cause.
Yet plenty was happening if you knew where to look.
The new board includes salami, cheese, chocolate-covered cranberries, olives and multigrain crackers
December 11, 2019
The board includes brand favorites Columbus® Italian dry salami and Columbus Calabrese salami plus specially selected aged white cheddar cheese, premium chocolate-covered cranberries, Castelvetrano olives and La Panzanella multigrain crackers.
The crisps feature the brand’s unique Sprouted and Fresh Pressed™ whole grains and offer flavor and nutrition
November 29, 2019
Featuring flavors, including fruits and vegetables such as blueberries, beets, sweet potatoes and lightly spicy green chiles, Angelic Bakehouse 7 Sprouted Whole Grains Crisps provide 4g of protein and 3g of fiber per serving.
Wasa Gluten Free crispbread crackers are made with wholesome ingredients and contain both protein and fiber
March 6, 2018
New Food & Beverage Products Video: Additional benefits come when Wasa is topped with hummus, fresh vegetables, fruits, lean meats, cheeses, various spreads, and/or other nutrient packed foods. In addition to being gluten free, the crispbread crackers are Non-GMO Project verified.
Crackers stand on their own with unique nutrition and flavors
November 30, 2017
The crackers category is, without a doubt, in transition. Previously a vehicle for cheese and a garnish for soup, the humble cracker is transforming into a snack that can stand on its own in terms of nutrient profiles and flavors.
Check out the June 2020 issue of Prepared Foods, featuring our cover story on creating functional flavors with stocks, bases & sauces, consumers’ appetite for beef and other animal proteins, new dairy and dairy alternative offerings, and much more.