The latest innovations in the natural and organic marketplace feature sugar-free formulations, functional ingredients.
Lily’s Sweets, Boulder, Colo., has added nine new items to its portfolio of stevia-sweetened confections. Products include dark chocolate and milk chocolate style caramels, dark chocolate and milk chocolate style caramel popcorn, a new two-pack format of milk chocolate style and dark chocolate peanut butter cups, and three new chocolate bars, including 92% dark chocolate, 40% milk chocolate style hazelnut and 70% dark chocolate salted caramel.
Little Northern Bakehouse, Abbotsford, B.C., is expanding its gluten-free portfolio with the introduction of bagels, dinner rolls and pizza crust. Bagel flavors include everything, blueberry, cinnamon and raisin, and plain, and pizza crust varieties include thin and original.
A new pasta sauce lineup debuting from Primal Kitchen, Oxnard, Calif., includes tomato basil marinara sauce, roasted garlic marinara sauce, no-dairy alfredo sauce, no-dairy garlic alfredo sauce and no-dairy vodka sauce. The dairy-free varieties are made with cashews and avocado oil. The marinara sauces contain no added sugar and are certified paleo and Whole30 Approved.
From One Brands, L.L.C., Charlotte, N.C., comes One Plant, a new range of plant-based protein bars in chocolate peanut butter and banana nut bread flavors. The products feature 12 grams of protein and 1 gram of sugar.
“The industry has been experiencing a significant demand for plant-based alternatives from consumers,” said Peter Burns, chief executive officer of One Brands. “We have been listening to consumers who are disappointed with the taste and nutritional profile in this space. We believe it is important to listen to this feedback and transform the plant-based bar set with delicious flavor and unparalleled texture.”
In August, the Hershey Co. announced a definitive agreement to acquire One Brands for $397 million.
A line of plant-based yogurt alternatives is debuting from Ripple Foods, Berkeley, Colo. Available in vanilla, strawberry, peach, blueberry and original flavors, the products provide six grams of plant protein per serving and are free from soy, nuts, gluten and lactose.
From Silver Hills Bakery, Abbotsford, B.C., come new soft wheat English muffin featuring organic sprouted whole grains. Sprouting grains helps stabilize blood sugar levels and improves the bioavailability of essential nutrients, like B vitamins and vitamin C, according to the company.
Simple Mills, Chicago, is launching soft-baked almond flour bars featuring almonds, coconuts, flax seeds, chia seeds, carrots, bananas, raisins, honey and molasses. Varieties include dark chocolate almond, peanut butter, nutty banana bread and spiced carrot cake flavors. The products are free of grains, dairy, soy, corn, cane sugar and high-fructose corn syrup, according to the company.
Debuting in select natural retailers this fall, Simple Mills Soft Baked Almond Flour Bars will be sold in five-count boxes for a suggested retail price of $5.99.
Vital Proteins, Chicago, has expanded its collection of collagen-based products with new coffee creamers and protein bars. Vital Proteins Collagen Creamers are made with coconut cream and contain 5 grams of collagen per serving. Flavors include hazelnut, vanilla, mocha and coconut.
Vital Proteins Collagen Bars contain 15 grams of collagen and 2 to 4 grams of sugar per serving. The products are formulated without gluten, dairy, soy, cane sugar, high-fructose corn syrup or added flavors. Varieties include peanut butter chocolate, raspberry lemon, lemon vanilla, mint chocolate chip, mixed berry and chocolate almond sea salt.
Waku Plant Based Tonic, Wellesley, Mass., is expanding its line of wellness beverages with a new flavor. Raspberry rose joins a lineup that includes lemon mint, passion fruit, ginger lemongrass and unsweetened floral blend. The low-calorie beverages are unsweetened and incorporate 20 herbs and flowers that are linked to anti-inflammatory, digestive and analgesic benefits.
“Waku is not only good for the digestive system, but it is the most natural and best tasting product out there,” said Nico Estrella, co-founder and vice-president of sales. “It is actually based on an ancient recipe from the Andes mountains of Ecuador where my co- founder and I are from.”
Tillamook, Ore.-based Werner Gourmet Meat Snacks Inc. is introducing zero-sugar grass-fed beef jerky in three flavors: original, salt and pepper and unsweetened teriyaki style. Each recipe has 18 grams of protein and no carbohydrates.
“We have seen other jerky brands touting either zero sugar or grass-fed beef, but few are paring the two together,” said Ken Werner, president and co-founder of Werner Gourmet Meat Snacks Inc. “This new product really elevates the Werner brand and brings a unique product to the category.”
Launching from Caveman Foods, Walnut Creek, Calif., are three flavors of grain-free granola: almond butter, cinnamon and chocolate almond. The granola features almonds, sunflower seeds, coconut sugar and maple syrup.
“Breakfast is one of the hardest occasions for consumers to find delicious gluten and grain-free options,” said Jeff Hansberry, chief executive officer of Caveman Foods. “Not only are there just not a lot of grain free choices, but many grain-free foods just don’t taste good.”