Attributes targeted include health, indulgence, sustainability and freshness.
Tate’s Bake Shop, a business owned by Mondelez International, Inc., has introduced a new line of cookies that is certified vegan and kosher. The new cookies are available in two varieties: chocolate chip and vanilla maple.
BodyBar Protein has introduced a snack positioned as a better-for-you replacement to traditional nutrition bars. The apple cinnamon variety is formulated with whey, collagen peptides, dates, almond butter, almonds, dried apples and cinnamon.
The sweet cocoa variety includes such ingredients as a plant-based protein blend featuring pumpkin, flax and sunflower, as well as almond butter, almonds, cocoa powder and unsweetened chocolate
The chocolate brownie flavor is made with collagen peptides, dates, almond butter, cocoa powder, unsweetened chocolate and almonds.
Prime Protein on the Run is a new snack kit introduced by the Bumble Bee Seafood Co. The snacks combine marinated tuna with crackers and a caramel treat packaged in pop-open box. Varieties include olive oil and zesty lemon, olive oil and mild jalapeño, and olive oil and black pepper.
Keto-friendly snack brand Hilo Life is debuting cheese puffs in cheddar and fiery hot flavors. The products contain 3 grams of net carbohydrates and 12 grams of protein per serving with no added sugar.
The products are formulated with skim cheese powder, high-oleic sunflower oil, hydrolyzed pea protein, tapioca starch, tapioca fiber and cheddar cheese.
Hilo Life is owned by Inviting Foods LLC, a subsidiary of PepsiCo, Inc. Earlier this year, the brand introduced tortilla-style chips formulated with defatted almond flour. Hilo Life also offers cheese and nut snack mixes.
Tosi has introduced SuperPops, a line of allergy-friendly puffed ancient grain snacks. The snacks are available in four varieties and are formulated with puffed ancient grains and organic seeds.
The flavor varieties include everything, salty sweet, smoky barbecue and cinnamon apple. The SuperPops are not formulated with the eight most common allergens.
SnackFutures, the innovation and venture hub of Mondelez International, Inc., is expanding its CaPao line with the launch of CaPao Quinoa Squares. The product features the Upcycled Food Association’s Upcycled Certified mark on its packaging.
The snacks combine oats and puffed quinoa with parts of the cacaofruit that traditionally are discarded after cocoa beans are extracted for chocolate production. Flavors include coconut oat, ginger berry and almond orange, and the products have a crispy yet chewy texture, according to the company.
Smpl has introduced a line of nutrition bars the company describes as “a snack bar for every mood.” The bars are formulated with functional ingredients like adaptogens, nootropics and botanicals, and are intended to boost energy, improve focus, reduce stress and support the immune system.
Product varieties include a dark chocolate bar that contains green tea and ginseng to deliver sustained all-day energy; a vanilla almond bar that combines ashwagandha and ginseng to provide focus without caffeine; a bar formulated with probiotics, elderberry and vitamin C to support a healthy immune system; and a coconut bar that contains magnesium, ashwagandha and lemon balm extract, which work together to clear the mind and reduce anxiety, according to the company.
Nestle USA has introduced a refrigerated snack featuring chocolate and nut butter branded as Nestle Rallies Nut Butter Bombs. Varieties include brownie almond butter and salted cashew butter. A third flavor, raspberry peanut butter, will join the lineup early next year. A Nestle Rallies Cashew Nut Butter Bomb has 12 grams of added sugar per 40-gram serving compared to 20 grams of added sugar per 42-gram serving of the leading nut butter chocolate candy, according to the company.
The Pizza Cupcake from its namesake company is a cupcake shaped snack filled with mozzarella and tomato and wrapped in a hybrid of brioche and sourdough. It is sold in the frozen food aisle of retailers. A serving (two cupcakes) has 320 calories, 16 grams of saturated fat, 30 grams of carbohydrates and 13 grams of protein, according to the company.
Pivot Bio has introduced Connect, a line of snack foods grown by farmers using the company’s microbial nitrogen instead of synthetic nitrogen fertilizers. The first product in the Connect line is a yellow butterfly popcorn featuring unpopped popcorn kernels. The company plans to introduce a microwave popcorn product line next year.
Through the launch of Connect, Pivot Bio said it hopes to bring food to the market that is sustainably grown with a cleaner fertilizer and raising awareness among consumers about the role of nitrogen in agriculture.
Crunchmaster, a TH Foods brand, has introduced a line of popped cassava snacks marketed under the Bistro Crisps brand. The snack is formulated with cassava root, tapioca starch, coconut flour and sesame flour. The snacks are colored with turmeric and come in three flavors: vegan cheddar, nacho, and Margherita pizza.
The vegan cheddar variety features a cheddar-type seasoning made with tapioca, salt, yeast, lactic acid, citric acid, natural flavors, annatto and sunflower oil. The nacho flavor features a nacho-type seasoning consisting of tomato, salt, green bell pepper, onion, garlic, chili pepper and natural flavors. The Margherita Pizza crisps feature a pizza snack seasoning that combines tomato, salt, garlic, onion, spices, citric acid, natural flavors and monk fruit.
Sun Poppers and PeaNOTS are two products added to the LesserEvil Healthy Brands line. Sun Poppers are formulated with upcycled watermelon and pumpkin seeds, puffed and tumbled in avocado oil, with 3 grams of plant-based protein per serving. Flavors include Himalayan pink salt and sour cream and onion.
PeaNOTS include organic peas and offer 9 to 10 grams of protein per serving. Peas require seven times less water per gram of protein than nuts, according to the company. Flavors include Himalayan pink salt and vegan ranch.
Kazoo Snacks has introduced tortilla chips formulated using 40% upcycled corn germ repurposed from the corn starch industry, which produces germ as a byproduct. Reclaiming this corn germ reduces Kazoo’s water footprint by at least 20 gallons of water per bag, according to the company. The products are available in three varieties — restaurant style, bite-size and lime zest.
Recent menu additions focus on relaunches of fan favorites.
Seasonal launches lean into sweet and spiced flavors.