From inexpensive bricks of instant noodles catering to cash-strapped college students to steaming bowls of savory broth and delicate noodles at trendy eateries, ramen has firmly established itself in the culinary landscape. Cece’s Veggie Co. has found a way to elevate its appeal further by replacing traditional wheat flour noodles with zucchini, offering a ready-to-eat soup that includes classic broth and gently poached eggs. The company, known for its vegetable noodle creations, now has two varieties of Fresh Veggie Ramen available at Whole Foods and other regional retailers across the country. One variety features chicken broth and an egg, courtesy of Peckish, while the other is vegan, made with shiitake mushroom broth and includes butternut squash, carrots, and cauliflower.
“Dorm-room Top Ramen got me through college, so I wondered if we could create a more sophisticated, healthy, and delicious version,” said Mason Arnold, the founder who describes himself as the “Veggie Nerd” on the company’s website. Ramen, a traditional Asian noodle dish, is often credited to China but refined in Japan. The well-known brick-shaped instant noodles were first introduced in Japan in 1958 and made their way to the U.S. in 1971, transforming the convenience meal market.
In the U.S., ramen evolved from a microwave dorm staple to a sophisticated dining option, particularly after David Chang launched Momofuku Noodle Bar in New York in 2004. As ramen became a staple of American cuisine, the introduction of veggie versions became a natural progression. Cece’s Veggie Co. was among the pioneers in creating noodle dishes from squash, beets, and potatoes. Other major brands like Del Monte and Green Giant have also entered this market, yet few offer ready-to-eat veggie noodle meals in a convenient package. Cece’s new product allows consumers to prepare veggie ramen as effortlessly as its dried noodle counterparts.
Additionally, this product offers substantial health advantages. According to a 2017 report from the Centers for Disease Control and Prevention, only 1 in 10 adults consumes sufficient fruits and vegetables. Fresh Veggie Ramen is appealing, potentially encouraging consumers to choose it over traditional noodle dishes. Incorporating veggie noodles into broth addresses a common concern: soggy noodles in soup are no longer an issue.
Meanwhile, Chobani, the Greek yogurt leader, is responding to dairy farmers facing challenges from oversupply and increasing competition from plant-based products. The company is launching a limited-edition charity flavor named Farmer Batch, which features a milk and cookies flavor. Chobani will donate 10 cents from each four-pack sold to the American Farmland Trust, a nonprofit dedicated to preserving farmland and promoting sustainable farming practices. The funds will support grants up to $10,000 for farmers looking to protect their land, enhance their businesses, or develop climate adaptation strategies.
“Dairy farms are vital to the economy and landscape of communities across America, yet dairy families are undergoing significant changes due to a struggling dairy market, severe weather disruptions, and an aging agricultural workforce,” stated David Haight, Vice President of Programs at the American Farmland Trust.
Chobani previously created a special yogurt to honor veterans in 2018, and the company aims to evolve into “tomorrow’s food company.” To achieve this, Peter McGuinness, Chobani’s president, emphasized the need to produce quality food while also being responsible to consumers and the environment.
In a similar vein, Baileys is set to launch a new product targeting sweet-toothed alcohol consumers. Diageo’s Baileys has partnered with Georgetown Cupcake to create a limited-edition Baileys Red Velvet, available nationwide for a suggested retail price of $23.99. This new beverage boasts aromas of freshly baked red velvet cupcakes and a flavor profile reminiscent of chocolate cake topped with cream cheese frosting.
Red velvet is Georgetown Cupcake’s best-selling flavor, which could attract consumers given its popularity. However, Baileys will face competition from existing brands, such as Cupcake Vineyards, which has offered a red velvet wine for years. The founders of Georgetown Cupcake expressed their excitement about providing fans another way to indulge in their favorite flavor.
In addition to the drink, Georgetown Cupcake will also offer non-alcoholic Baileys Red Velvet cupcakes infused with Baileys Irish Cream Liqueur at all locations and online during November and December, further enhancing brand exposure.
Baileys has been actively pursuing partnerships to expand its reach. Earlier this year, it collaborated with Kraft Heinz on a coffee line, while last year, it partnered with Clabber Girl to introduce Baileys Original Irish Cream baking chips. These initiatives reflect Diageo’s commitment to innovation, promising to continually launch exciting new products and collaborations.
As the industry evolves, the incorporation of ingredients like now calcium citrate powder may also become increasingly relevant in these innovative food and beverage products, enhancing their nutritional profiles and appealing to health-conscious consumers.