Food & Beverage Perspectives
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This Weeks Roundup of New Products, News and More

Fall is the perfect background for fruit-inspired snacks and family-sized pizza for those chilly nights in. Are you launching new fall-inspired flavors or limited-edition holiday items? Send them our way and we’ll be sure to feature them on our blog.

Fall is the perfect background for fruit-inspired snacks and family-sized pizza for those chilly nights in. Are you launching new fall-inspired flavors or limited-edition holiday items? Send them our way and we’ll be sure to feature them on our blog.

New Products

Crispy Green®, the maker of Crispy Fruit freeze-dried fruit snacks, is introducing new standup six-pack pouch for more versatile merchandising for its Crispy Fruit snack designed for both kids and adults. It’s available in Apple, Asian pear, banana, tangerine, cantaloupe, mango and pineapple. All Crispy Fruit flavors provide approximately one serving of fruit and 55 calories or less per bag. All products are free from preservatives, fat, cholesterol and sodium; are vegan-friendly, peanut/tree-nut-free, gluten-free, dairy-free; kosher-certified and Non-GMO Project Verified.

Want to sample its fruit-inspire delights? Crispy Green will be exhibiting at the annual PMA Fresh Summit in Atlanta, Oct. 23 to 25 at booth #3686. 

Smart Flour Foods introduced a new family-size pizza to its award-winning lineup of ancient-grain based products. The larger product size is designed to appeal to mainstream consumers looking for better-for-you alternatives to classic comfort foods.

The family-size pizza lineup features a clean-ingredient deck and is certified gluten-free. The pizza crust is made with a proprietary gluten-free flour blend that contains sorghum, amaranth and teff, giving the pizza a delicious taste, classic texture and an enhanced nutritional profile. The new family-size pizzas feature Smart Flour Foods’ legacy flavors, Uncured Pepperoni, Garden Margherita and Classic Cheese, while introducing a new addition, Italian Sausage. A two-pack of crust is also available to inspire creativity in the kitchen.

Each pizza products contain no preservatives or artificial ingredients, real mozzarella and provolone cheese that is free of rGBH, and hand-selected uncured meats that are free of, nitrites and nitrates. The crusts themselves are also vegan, soy- and dairy-free, and kosher.

News

Fabri-Kal Corp. is holding a ribbon cutting ceremony and  grand opening for their new manufacturing facility in Burley, Idaho, tomorrow—Thursday, Oct. 15.  The facility broke ground March 30. The multi-year $50 million project is beginning operations in a new 100,000-sq.-ft. manufacturing facility. The new facility expands Fabri-Kal’s footprint in plastics thermoforming and will enable initiatives to add to the existing Greenware® product line using a renewable and compostable material made from plant-based fiber.   

The grand opening will welcome a variety of stakeholders in attendance, including government officials, community members, the founder of Fabri-Kal, executive management and employees. The new manufacturing facility will employ approximately 50 people, with plans to add an additional 100 people in the next five years. Maintaining Fabri-Kal’s high quality and manufacturing standards, the thermoforming operation will be ISO (International Organization for Standardization) 9001 and FSSC 22000 (Food Safety System Certification). Above all, the new facility in Burley will further Fabri-Kal’s mission to be a leading provider of sustainable packaging solutions, with half of operations focused on expanding the brand’s footprint in plastics thermoforming, and the other half of operations focusing on new, innovative product solutions utilizing the new fiber material.

Wixon announced Renee Santy’s arrival as the company’s food scientist in its consumer products lab. Santy is responsible for the creation of private-label customers’ requested new products, including dry-packaged mixes and seasoning blends, and ensuring that specialty products meet claims that consumers are seeking, such as gluten-free, non-GMO and clean label. She also brainstorms and develops new product concepts for customers.

Santy has more than seven years of experience specializing in R&D and product applications for a wide range of food categories. Prior to joining Wixon, she served as a color scientist at Chr. Hansen in Milwaukee and an associate food scientist at Newly Weds Foods in Chicago.

Sweet Green Fields, a global producer of stevia extracts, is merging with its long-time supplier Zhejiang Green World through EPC Natural Products, an industry provider of identification, development and production of active natural ingredients. Now known as Sweet Green Fields Co. Ltd., the consolidation creates one of the largest, privately held and fully-integrated stevia ingredient companies.

SGF brings together a diverse team of science-based product development and supply chain experts with more than 75 years of combined experience in bringing naturally sweetened products to market.

TAGS: Archive Foods
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