Probiotics are popping in food and beverage product innovation.
The Kraft Heinz Co. is adding an extra layer of nutrition to its Kraft Macaroni & Cheese Dinner with new varieties that include white beans and cauliflower in the pasta.
New Kraft Macaroni & Cheese Dinner White Bean features white bean added to the pasta to deliver nine grams of protein per serving.
New Kraft Macaroni & Cheese Dinner with Cauliflower adds cauliflower to the pasta to provide ¼ cup of vegetables per serving. The cauliflower blended pasta comes in original and white cheddar varieties.
Danone North America’s Silk brand is expanding its Oat Yeah oatmilk products into the yogurt aisle with new Oat Yeah Oatmilkgurts. The oatmilk yogurt alternatives combine gluten-free oats with live and active cultures and come in vanilla, mixed berry, strawberry, and mango flavors. All varieties are dairy-free, nut-free, soy-free, certified gluten-free and Non-GMO Project verified.
The Barilla Group is introducing a line of Italian pasta sauces with no added sugar. The sauces are made with tomatoes, onion, garlic, sea salt and extra-virgin olive oil sautéed slowly over low heat.
Varieties include tomato and basil, marinara, Calabrian marinara and Sicilian herb.
Seven new almond-based products are joining the Cappello’s grain-free portfolio.
The brand’s new Almond Flour Pizzas feature crust made with cage-free eggs, almond flour, arrowroot flour, cassava flour and coconut milk. Varieties include Naked, Whole Milk Mozzarella Cheese, Uncured Pepperoni, and Italian Sausage with Roasted Red Peppers.
The Sweet Potato Gnocchi are made with a blend of sweet potatoes, almond flour, tapioca flour and cage-free egg whites.
Cappello’s new Spaghetti is a grain-free pasta made with almond flour, cage-free eggs and tapioca flour.
The new Double Chocolate Cookie Dough combines organic cocoa powder and chocolate morsels with almond flour dough to create a grain- and gluten-free vegan cookie dough.