snackwells - Page 1 | Prepared Foods

Items Tagged with 'snackwells'

ARTICLES

Snackwell's Biscuit Thins

SnackWell's Biscuit Thins are made with 100% whole grains, are a source of protein and fiber

July 6, 2016

SnackWell's, a pioneer in the low-fat snack category, expanded into the breakfast product category with new better-for-you Biscuit Thins, which are now available nationwide in select retailers, including Walmart, Jewel, Lunardi's, Food Lion, Quidsi, KEHE and online at Amazon.

SnackWell’s Mini Chocolate Chip Cookie Bites

New snack item is made with 100% whole grains and is free from high fructose corn syrup

September 23, 2015

According to the company, the cookie bites are peanut-free and school- and USDA-compliant, making them lunchbox-friendly.

SnackWell's Introduces New Cookies

New Chocolate Mint Devil's Food Cookie Cakes and Mini Chocolate Chip Cookie Bites are newly reformulated better-for-you snack options

September 1, 2015

The perfect addition to a lunchbox or to enjoy while on-the-go, both new snack options are free from high fructose corn syrup, partially hydrogenated oils, artificial colors or flavors.

SnackWell's Commits To Removing Certain Ingredients from Products

The company is reformulating its products and expanding to offer consumers more better-for-you snacking options

May 13, 2015

Recently acquired by Back to Nature Foods Company, L.L.C., a portfolio company of Brynwood Partners VI L.P., SnackWell's is now looking to build on the success of its signature products – the Vanilla Creme Sandwich Cookies and Devil's Food Cookie Cakes – and is reinventing itself by reformulating its products and expanding its product line. As part of the brand revitalization, SnackWell's is also unveiling a new brand logo, tagline and packaging.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

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.