Barbecue, spice and stacked sandwiches bring innovation to new chicken offerings.
McDonald’s is adding a new chicken recipe to its menu. New Sweet N’ Spicy Honey BBQ Glazed Tenders feature McDonald’s all white meat Buttermilk Crispy Tenders tossed and glazed in a new sweet and spicy barbecue glaze made with brown sugar, chili pepper, garlic powder and paprika.
KFC is doubling down on crispy chicken with its new Double Crispy Colonel Sandwich. The hefty handheld features two crispy battered and fried chicken fillets with mayonnaise and pickles.
Burger King is hiking up the heat on its menu with two hot new handhelds.
The Jalapeño King features two quarter-pound Whopper beef patties, thick-cut bacon, pepper jack cheese, jalapeños and a green chili aioli on a toasted sesame seed bun.
The Spicy Crispy Jalapeño Chicken Sandwich features a spicy crispy-fried chicken filet topped with thick-cut bacon, pepper jack cheese, jalapeños and green chili aioli on a toasted potato bun.
Two Southern staples collide in Your Pie’s new BBQ Mac N’ Cheese Pie. Featuring a base of white barbecue sauce, the pizza is topped with three-cheese macaroni, chicken, bacon, garlic, black pepper and barbecue sauce drizzle.
Torchy’s Tacos is turning up the heat with its new taco, The Creeper. The spicy dish features habanero battered fried chicken, chorizo, chopped bacon, grilled jalapeños, cotija cheese, pickled onions, cilantro and a creamy ghost pepper sauce in a flour tortilla.
Taco Bell is debuting a duo of new offerings.
The Steak and Egg Breakfast Stacker features marinated steak, scrambled eggs, warm nacho cheese sauce and a three-cheese blend folded and grill-pressed in a flour tortilla.
The Double Cheesy Gordita Crunch features a soft flatbread covered in a melted three-cheese blend and seasoned beef wrapped around a crunchy taco filled with beef, spicy ranch sauce, lettuce and cheese.
Dunkin’ Donuts is focusing on fall flavors in its new menu items, including a new Maple Cream Cheese Spread. Also new is the Apple Crisp Donut, which is stuffed with apple filling, frosted with caramel icing and topped with a sweet and crispy oat topping.
Starbucks is pumping up its cold brew beverages with plant-based protein.
New Starbucks Protein Blended Cold Brew drinks are non-dairy and made with slow-steeped Starbucks cold brew coffee, alternative milk and a plant-based protein blend that includes pea protein, banana powder and brown rice protein. Flavors include almond and cacao.
The Almond Protein Blended Cold Brew is a blend of cold brew coffee, almondmilk, plant-based protein, almond butter, a banana date fruit blend and ice. The beverage boasts 12 grams of plant-based protein.
The Cacao Protein Blended Cold Brew features a combination of cold brew coffee, coconutmilk, plant-based protein, cacao powder, a banana date fruit blend and ice. The cacao variety provides 10 grams of plant-based protein.
New from Olive Garden is Cheese-Filled Gnocchi Alfredo. The pasta dish features oversized potato gnocchi filled with cheeses and topped with alfredo sauce, chicken or sautéed shrimp.
Cinnabon is branching beyond its typical cinnamon rolls with the launch of new Cinnabon Churro Swirls and Churro Frosting Sandwiches.
Cinnabon Churro Swirls are baked churros spiraled into a circle then coated in Cinnabon’s Makara cinnamon sugar. The Churro Frosting Sandwiches feature cream cheese frosting sandwiched between two Cinnabon Churro Swirls.
Pinkberry is introducing Banana Bread Frozen Yogurt. The non-tart flavor is featured in the new Banana Nut Waffles combination, which includes Banana Bread Frozen Yogurt topped with a waffle cookie, sliced bananas, candied pecans and a drizzle of maple syrup.
Sauces, dressings and seasonings land on shelves.
Partnerships give consumers exciting mashups.