NORWALK, CONN. — New products and a new innovation center are expected to debut later this fall at Pepperidge Farm, Inc.
The company, which earlier this month welcomed aboard a new president, Irene Chang Britt, is celebrating its 75th anniversary with new bread, crackers and cookies.
The new products on tap for this fall include:
• Pepperidge Farm Simply Natural bread in honey wheat and honey oat varieties.
• Goldfish bread in brown sugar and cinnamon varieties.
• Pepperidge Farm Caramel Apple Swirl bread.
• Pepperidge Farm Jingos! snack crackers available in three varieties: zesty lime and sweet chili; savory Parmesan garlic; and smoky fiesta cheddar.
• Pepperidge Farm Milano Slices Salted Pretzel cookies.
• Pepperidge Farm Milano Melts in vanilla crème.
• Pepperidge Farm Soft Baked cookies.
• Pepperidge Farm Milano Cookie Cake, a two-layer vanilla cake with buttercream icing and filling, sprinkled with Milano cookie pieces, and Chocolate Chunk Cookie Cake, a two-layer cake with chocolate chunks and chocolate icing topped with chocolate chunk cookie pieces.
In September, Pepperidge will open its 34,000-square-foot innovation center at the Pepperidge Farm headquarters. The center is a $30 million investment designed to support Campbell’s strategy of driving growth in baked snacks and the company’s efforts to accelerate innovation across its baking and snacking portfolio.
The center will have a pilot plant with product development and testing lines, culinary kitchens, scientific labs and meeting rooms.
“Our innovation center is the first of many steps that will raise Pepperidge Farm to new heights as a brand that consistently delivers quality products with wholesome ingredients, unique flavors and simple goodness, which is true to our heritage and Margaret’s (Rudkin, company founder) legacy,” Ms. Britt said.