New pasta products feature alternative flours, added vegetables.
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.
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.
PepsiCo, Inc.’s Cap’n Crunch cereal is gaining two new varieties.
New Cotton Candy Crunch features blue and pink sweetened corn and oat cereal puffs that feature the flavors of cotton candy. Each one-cup serving contains 110 calories and 13 grams of sugar.
New Red, White & Blue Crunch contains red, white and blue cereal puffs and contains 150 calories and 17 grams of sugar per 1.25-cup serving.
The American Society of Baking (ASB) celebrated 100 years of service at BakingTech 2024 held Feb. 27-29 in Chicago.