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Whole Fruit Organic Juice Tubes

J&J Snack Foods launches Whole Fruit Organic Juice Tubes nationwide

June 20, 2016

Each variety is only 60 calories and has no dairy, fat, GMOs, high fructose corn syrup or gluten.

SUPERPRETZEL Offers New Pretzel Variety

The new soft pretzel variety features 6 grams of protein and 11 grams of whole grains per serving

April 12, 2016

The new soft pretzel variety features 6 grams of protein and 11 grams of whole grains per serving, making it an option for those looking to enjoy a healthy, wholesome snack.

J&J Snack Foods Introduces Pillsbury Mini Pies

New pies will be available nationwide to retail industry

December 11, 2015

These perfectly portioned frozen dessert squares will be available in three varieties: Apple Cinnamon, S'mores and Chocolate Lava.

OREO Churros Available in Filled 'Grab and Go' Format

J&J Snack Foods adds OREO Churros Creme Filled varieties

December 3, 2015

On the heels of strong consumer excitement about its new OREO Churros snack, J&J Snack Foods Corp. announced two filled varieties of OREO Churros to meet the demands of consumers seeking a "grab and go" snack experience.

New Products from J&J Snack Foods

New offerings range from ICEE promo flavors to Mary B’s® Buttermilk Biscuit Melts

October 14, 2015

J&J Snack Foods Corp. announced a range of new products – from soft pretzels melts to frozen beverages – and equipment that were showcased at the National Association of Convenience Stores (NACS) Show in Las Vegas.

J&J Snack Foods Partners with Mondelez

Partnership to yield OREO Churros

November 4, 2014

J&J Snack Foods Corp. announced a partnership with Mondelez International to introduce OREO® Churros. With a crispy exterior, warm soft interior and real OREO® cookie pieces in every bite, new OREO® churros have a "just-baked" OREO® cookie taste. This innovative new snack will be sold nationwide in the foodservice channel.

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ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.