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Here’s a glimpse at some of the latest product ideas that have caught our attention. From premium mac & cheese to pickle beer and candy bars in the freezer aisle, these innovative offerings are sure to pique your interest.
Kraft Mac & Cheese elevates the dining experience
Kraft Mac & Cheese is taking a step up with its new Restaurant Edition line, offering restaurant-inspired flavors in the comfort of your own home. The three new options – Parmesan Pesto, Romano Cacio e Pepe, and Monterey Jack Caramelized Onion – bring a touch of luxury to the classic mac & cheese dish.
According to Sara Roashan, associate director of mac & cheese innovation at Kraft Heinz, “Restaurant Edition combines quality, affordability, and the dining out experience, all without leaving your kitchen. Consumers are looking for restaurant-inspired flavors, and Kraft Mac & Cheese is making them accessible to all.”
Similar to the traditional blue box macaroni and cheese, Restaurant Edition is easy to prepare by simply adding butter and milk. Kraft Heinz conducted extensive testing to ensure the pasta shapes complement the cheesy sauce perfectly.
With the launch of Restaurant Edition, Kraft Heinz aims to provide a premium option for consumers seeking to recreate the restaurant experience at home amid rising inflation. The brand promises a restaurant-style mac and cheese experience at an affordable price.
In addition to Restaurant Edition, Kraft Heinz has introduced other innovative products like PowerMac – a protein and fiber-fortified mac & cheese – to cater to changing consumer preferences.
— Sarah Zimmerman
Pabst partners with Grillo’s for Pickle Beer
Pabst Blue Ribbon is venturing into new territory with its collaboration with Grillo’s for PBR Pickle Beer. This unique beverage combines the distinct flavors of PBR and Grillo’s pickles, offering consumers a refreshing and unexpected drink option.
Pickle Beer, with 4.7% alcohol by volume and a dill-forward taste, will be available nationwide at select retailers for a limited time starting May 4. The collaboration aims to appeal to consumers’ growing interest in unconventional flavor combinations.
Rachel Keeton, senior brand director for Pabst, expressed excitement about the partnership, stating, “Pickle Beer is a testament to the unexpected creativity that emerges when two iconic brands come together. We’re embracing the pickle-in-beer ritual and making it official with Grillo’s.”
By teaming up with Grillo’s, Pabst continues its trend of innovative collaborations to stay relevant in a changing market. The brand has previously partnered with other food companies to introduce unique products to consumers.
Grillo’s, known for its creative collaborations, has worked with various brands to create new and exciting offerings that cater to evolving consumer tastes.
— Laurel Deppen
Candy bars meet the freezer aisle
Ferrero North America is shaking up the frozen dessert category with its latest innovation – Butterfinger, Baby Ruth, and 100 Grand ice cream candy bars. These indulgent treats bring the beloved flavors of classic candy bars to the freezer aisle, offering consumers a multi-textural experience.
Isabella Chia, chief marketing officer at Wells Enterprises, highlighted the unique approach to creating these ice cream bars, stating, “We didn’t just translate a candy bar into a frozen format. We started with the iconic textures of Butterfinger, Baby Ruth, and 100 Grand and built upon them to deliver a truly indulgent experience.”
The ice cream segment in the U.S. continues to grow, with consumers seeking innovative and indulgent frozen treats. Ferrero saw an opportunity to introduce its iconic candy brands to a new audience through the ice cream bars.
Butterfinger, Baby Ruth, and 100 Grand ice cream candy bars are now available nationwide in packs of six, offering a delicious and convenient dessert option for candy lovers.
In a similar move, Magnum Ice Cream Company has partnered with Hershey to launch Almond Joy and Reese’s crunch peanut butter ice cream bars, adding more variety to the candy-inspired frozen treats market.
— Sarah Zimmerman