Restaurants and CPG manufacturers join forces to develop menu innovation.
Beyond Meat, Inc. and Yum! Brands, Inc. have partnered to debut the Pizza Hut Beyond Pepperoni Pizza, a plant-based version of the popular pizza topping that marks a first for both brands.
Co-developed by Beyond Meat and Pizza Hut’s culinary teams, Beyond Pepperoni is made from plant-based ingredients, including peas and rice and is formulated without GMOs, soy, gluten, hormones, antibiotics or cholesterol. The pepperoni delivers a subtle heat, Beyond Meat said.
The Beyond Pepperoni may be served on two different crusts, original stuffed crust or original pan.
Beyond Pepperoni Pizza will be tested in nearly 70 locations across five US markets, for a limited time. The five cities chosen for the test are Albany, NY; Columbus, Ga.; Macon, Ga.; Jacksonville, Fla.; and Houston.
Krispy Kreme Doughnuts, Inc. is partnering with The Hershey Co. to introduce two limited-edition S’mores donuts.
The S’mores Classic Doughnut features a donut filled with marshmallow Kreme, dipped in Hershey’s chocolate icing, drizzled with marshmallow Kreme and chocolate icing and topped with graham cracker crumbs.
The S’mores Fudge Cake Doughnut features a Hershey’s fudge cake donut, dipped in marshmallow icing, decorated with Hershey’s chocolate icing and topped with chocolate chips.
Taco Bell is teaming up with Truff, a truffle hot sauce brand, to test new Loaded Truff Nacho Fries and the Loaded Truff Fries Burrito. The two menu items feature a combination of Taco Bell’s nacho cheese sauce and Truff’s blend of black truffles and red chili peppers.
The Loaded Truff Nacho Fries feature seasoned fries topped with steak, Truff nacho cheese sauce, shredded cheddar cheese, tomato and reduced-fat sour cream.
The Loaded Truff Fries Burrito includes seasoned fries, steak, Truff nacho cheese sauce, shredded cheddar cheese, tomato and reduced-fat sour cream wrapped in a warm tortilla.
Loaded Truff Nacho Fries and the Loaded Truff Fries Burrito are testing at one Taco Bell location in Newport Beach, Calif., until Aug. 31 while supplies last.
Dunkin’ is debuting its fall menu, including a new cold brew, refreshers and hot coffee.
The Pumpkin Cream Cold Brew blends cold-brew coffee with a pumpkin flavor swirl and is topped with new pumpkin cream cold foam and a sprinkle of cinnamon sugar. The pumpkin cream cold foam is light orange and features notes of pumpkin, cinnamon, clove and nutmeg.
Dunkin’s new non-coffee beverage for autumn is the Apple Cranberry Refresher, made with Honeycrisp apple and cranberry flavors combined with green tea and B vitamins. The beverage is also available as an Apple Cranberry Coconut Refresher, which adds coconut milk to the mix.
The newest hot coffee in Dunkin’ Limited Batch Series is 100% Guatemalan Coffee. The single-origin coffee has less acidity and sharpness than other roasts, Dunkin’ said, and it features a smooth and rich flavor profile with chocolate notes.
McDonald’s Corp. is sweetening its McCafe Bakery menu with the new Glazed Pull Apart Donut. The treat features seven tear-apart donut pieces coated in a sweet glaze. The donut is available for a limited time at participating restaurants nationwide beginning Sept. 1.
Panda Express is launching Crispy Almond Chicken Breast as its latest limited-time entree. The dish includes pieces of chicken breast coated in a crunchy rice-puff breading that is deep-fried. The chicken is wok-tossed with a Shanghai-inspired soy garlic sauce and sliced almonds and is topped with green onions.
Carl’s Jr. is introducing the Sourdough Star, made with a charbroiled beef patty, bacon, Classic Sauce, caramelized onions, American cheese, lettuce, tomato and mayonnaise all sandwiched between two slices of toasted sourdough bread.
IHOP is adding alcohol at select locations in San Diego and New Mexico as part of its Bubbles, Wine & Brews menu. The libation lineup will expand to New York, Rhode Island, Maryland and Ohio in the coming months.
The Bubbles, Wine & Brews menu includes mimosas and wines from Barefoot by the glass as well as beer from Bud Light, Blue Moon, and Corona. During this test rollout, local IHOP restaurants may also offer locally brewed beer and wines. At these select locations, IHOP also will offer Barefoot Bubbly Brut, Barefoot Bubbly Chardonnay and Barefoot Cabernet Sauvignon wines produced by E.& J. Gallo Winery.
Cracker Barrel Old Country Store is doubling down on bacon innovation with two new dishes.
The Bacon Mac n’ Cheese is available as a premium side and features macaroni and cheese topped with crispy bacon bites, parsley, green onions and Parmesan cheese.
The Bacon n’ Egg Hashbrown Casserole features the restaurant’s hashbrown casserole griddled and layered with Colby cheese, scrambled eggs and hickory-smoked bacon all topped with fried onions, diced tomatoes and green onions. The dish is served with buttermilk biscuits.
Pizza and calzones collide in Little Caesars’ new hybrid offering: the Crazy Calzony. The product features a pepperoni pizza middle surrounded by folded calzone-like crust filled with garlic white sauce, mozzarella cheese and julienne pepperoni all sprinkled with Parmesan cheese. The Crazy Calzony is served with Little Caesars’ Crazy Sauce for dipping.
Two new iced beverages are joining the Jamba lineup. The naturally caffeinated drinks feature a plant-based sweet cloud whip foam topper made from oat milk and coconut milk coco whip sweetened with agave.
The Iced Gotcha Matcha is made with Tencha matcha green tea produced in Japan. A small size contains 281 mg of caffeine, and a medium size contains 421 mg of caffeine.
The Iced Bold ‘n Cold Brew is filtered cold-brew coffee and contains 253 mg of caffeine in a small or 379 mg of caffeine in a medium size.
New at Hardee’s, French Toast Dips include five french toast sticks sprinkled with powdered sugar and served with a side of syrup for dipping.
Yogurtland’s new Milk ‘N Fruity Cereal Frozen Yogurt is made with skim milk, vanilla wafer cookie and notes of fruit-flavored cereal.
New at Pollo Campero is the Campero Chicken Bowl, made with rice, beans, spring mix, roasted corn and peppers, pico de gallo, smashed avocado, feta cheese and a lime wedge all topped with fried chicken or citrus-marinated grilled chicken breast.
Sweetgreen’s new Tropical Starfruit Bowl, available at locations in South Florida, includes locally sourced roasted chicken, starfruit from LNB Groves, cabbage, tomatoes, crispy rice, goat cheese, arugula, kale, basil and pesto vinaigrette.
Black Rock Coffee Bar is launching a line of five fall beverages, available Sept. 1 through Oct. 31.
The Pumpkin Blondie is made with caramel, white chocolate and pumpkin and is topped with cinnamon and nutmeg. The drink may be served hot, iced or blended.
The Pumpkin Cold Foam Brew, featuring blended foam made up of pumpkin pie flavor and nonfat milk combined with white chocolate and vanilla and topped with cinnamon and nutmeg.
The Shaken Iced Pumpkin Espresso with Oat Milk is shaken with ice, espresso shots and pumpkin and is topped with oat milk.
The Huckleberry Fuel is a carbonated energy beverage that combines huckleberry and blackberry.
The Caramel Pecan Breve features butter pecan, caramel sauce, espresso, whipped cream and a caramel drizzle topping. The beverage is available hot, iced, blended or as a shake.
Recent menu additions focus on relaunches of fan favorites.
Seasonal launches lean into sweet and spiced flavors.