Spicy snacks are heating up the innovation landscape.
General Mills, Inc. is bringing one of its breakfast cereal brands and one of its baking product brands together with new Pillsbury Cinnamon Toast Crunch Cinnamon Rolls and Cinnamon Toast Crunch Cookie Dough.
The cinnamon rolls feature pre-made dough with Cinnamon Toast Crunch flavor and vanilla icing. Each can makes eight cinnamon rolls.
The cookie dough is sugar cookie dough with Cinnamon Toast Crunch Cinnadust mixed in. Each package makes 12 big cookies.
AYO Foods is expanding its line of West African inspired frozen dishes with two new recipe collaborations from Ghanian-born, Top Chef alumnus, Chef Eric Adjepong.
Waakye is a blend of South Sea Island red peas and jasmine rice slow-cooked with coconut oil and millet leaves and served in a red sauce.
Chicken Yassa features marinated and braised chicken thighs slow-cooked with caramelized onions and lemon and served over jasmine rice.
Deep Indian Kitchen is adding two new meals to its lineup.
The Chicken Vindaloo features chicken marinated in a coconut-based sauce that is simmered in a blend of coconut, chili peppers and spices. The roasted chicken is served on a bed of turmeric rice with spicy yogurt sauce.
The Coconut Chicken Korma features roasted, marinated chicken stewed in a creamy coconut sauce seasoned with cardamom and served on a bed of cumin basmati rice with coconut sauce.
The snack industry reconnected at SNAC International's SNAXPO21 Convention, held Aug. 22-24 in Charlotte, NC.