Five New Food Products and Partnerships to Look for This Year

Editor's Note: This article originally appeared in the print edition of QA under the headline "Latest Tastes."

Guy Fieri Spikes the Punch

Television host and restaurateur Guy Fieri of “Diners, Drive-Ins and Dives” fame recently launched a new boozy refresher, Flavortown Spiked Fruit Punch. Made with cranberry and orange juices, the beverage contains 6% ABV. The new Flavortown lineup will include a variety of additional spiked punches and hard tea recipes in early 2024, inspired by Fieri’s favorite drink choices.

“It’s happy hour in Flavortown, and we’ve got real-deal fresh flavors that pack a punch,” said Fieri. “Just like I’d make in my own kitchen, we use real fruit juices and high-quality ingredients to deliver fast, fresh flavor every time.”

Fieri suggested spicy dishes, like jalapeño pig poppers or cheese and andouille stuffed jalapeños wrapped in bacon and glazed with barbecue sauce, to complement the beverages.

He teamed up with Two Roads Brewing Co. in Stratford, Conn., to realize his vision.

“Fans will instantly taste his influence in every Flavortown Spiked recipe — and we couldn’t be more honored to help him deliver that and more,” said Brad Hittle, Two Roads CEO and co-founder.

ZENB’s Yellow Pea Pasta Joins the Lineup

Chicago plant-based food company ZENB released its single-ingredient pasta at Jewel-Osco stores. ZENB uses a plant-based approach to reinvent pantry staples without compromising on taste or texture, the company said.

The product is made with a single ingredient — whole yellow peas, including the skins. Nutritional benefits include 20 grams of protein and 13 grams of fiber per 3.5 ounce serving. The pasta is gluten-free, vegan and non-GMO.

ZENB yellow pea pasta is also being offered at Wrigley Field in Chicago, partnering with the Chicago Cubs for the 2023-2024 Major League Baseball season.

“At ZENB, we want to change minds and attitudes when it comes to better-for-you-foods,” said Hugo Pérez, vice president of marketing and chief storyteller, ZENB U.S. “Consumers have had to settle for good enough for too long, but by harnessing the goodness of nature and the power of the yellow pea, we are revolutionizing pantry staples and creating products that become a first choice, not simply an alternative.”

Stauffer’s Tries a Cleaner Take on a Classic

Stauffer’s is pre-launching a modern spin on its classic animal cracker product with a cleaner recipe: Stauffer’s Simply Animals. The product contains no high fructose corn syrup, no artificial colors or flavors and is peanut-free as part of Stauffer’s clean-eating initiative.

The market test is taking place now in stores at Food City and Weis Markets.

“Category managers have responded very favorably when we’ve presented Simply Animals,” said Ken Vlazny, senior vice president of sales and marketing at Stauffer’s. “Our consumer research was very positive during the development of the brand. We’re now looking forward to observing how the shopper reacts in the market.”

With 120 to 130 calories per serving, Stauffer’s Simply Animals offers a new direction for the animal cracker.

All Y’alls Foods Goes Sweet on Jerky

All Y’alls Foods’ lineup just got a little sweeter with the addition of Cinnamon Churro Jerky.

From the rich and ancient spice notes of cinnamon to the playful sweetness of a classic churro, the Cinnamon Churro Jerky mirrors the Texas and Mexico landscapes, the company said, adding that its plant protein contains higher levels of protein, calcium, magnesium and iron than beef.

“Bold and unique flavors are our calling card,” said Brett Christoffel, All Y’alls Foods founder and CEO. “With Cinnamon Churro Jerky, our fourth flavor release, we deliver an unapologetic blend of cinnamon and sugar. So, imagine the exciting sounds of the mariachi meeting up with the energetic fun of a Texas hoedown, all in one bite.”

Tyson, Protix Partner to Produce Insect Protein

Tyson Foods and Protix, a global insects ingredient company, are working together to support the emerging insect ingredient industry and expand the use of proteins and lipids in the global food system.

The companies have ventured together for the operation and construction of an insect ingredient facility in the continental U.S. It will be the first at-scale facility to upcycle food manufacturing byproducts into high-quality insect proteins and lipids, which will primarily be used in the pet food, aquaculture and livestock industries.

“Our partnership with Protix represents the latest strategic investment by Tyson Foods in groundbreaking solutions that drive added value to Tyson Foods’ business,” said John R. Tyson, chief financial officer of Tyson Foods. “The insect lifecycle provides the opportunity for full circularity within our value chain, strengthening our commitment to building a more sustainable food system for the future.”

The to-be-built facility will support insect protein production, including the breeding, incubating and hatching of insect larvae.