Items Tagged with 'Chicken'

Tyson Foods expanded its Tyson Chicken Cups lineup with Garlic & Herb, BBQ and Harissa flavors, reflecting growing demand for convenient, high-protein meals with familiar and globally inspired taste profiles. The additions give product developers insight into flavor trends resonating with younger consumers while reinforcing the importance of convenience and nutrition.

Campbell’s and Banza have launched a gluten-free condensed chicken soup featuring Banza’s chickpea pasta, marking the first gluten-free offering of its kind from the iconic soup brand. The collaboration reflects growing consumer demand for gluten-free products while maintaining the taste, texture and convenience associated with traditional chicken noodle soup.

Campbell's Chunky has partnered with Buffalo Wild Wings to launch Parmesan Garlic Chicken Noodle Soup, combining the brand's classic chicken noodle soup with one of Buffalo Wild Wings' signature flavors. The collaboration reflects growing interest in bold, familiar flavors and licensed partnerships aimed at attracting younger soup consumers.

A wave of new protein products—from grass-fed meatballs to flavored SPAM and ready-to-cook chicken—highlights continued innovation in flavor and convenience. For product developers, the lineup reflects growing demand for quick-prep formats, global flavor influences and value-driven protein solutions.

From chef-inspired meal starters and sous vide short ribs to hot honey bacon and regenerative hot dogs, processors are blending indulgence with integrity. Across beef, pork and poultry, heat-and-eat formats and bold flavors are keeping the perimeter’s biggest department on the move.

Real Good Foods launched a new chicken meatball line made with 100% chicken breast and no seed oils, offering 20–21g of protein and just 2–3 net carbs per serving. Available first at H-E-B, the line features Homestyle, Italian, Chicken Little and Teriyaki Pineapple flavors.

Easy Street’s dry-seasoned chicken is seasoned to without the use of preservatives or food dyes, and is made with no antibiotics ever, using naturally portioned, pre-diced pieces.

Meat snacks go next-level with bold flavors, better-for-you options, and big-name collaborations.

After reviewing the comments, FSIS decided to withdraw the proposed rule for now. The agency said the feedback raised important questions that need more time and analysis. 

To make the new-to-market product, CJ Schwan's uses an innovative process to pre-glaze battered white chicken meat with bold flavors rooted in Korean culinary traditions.