Following its success with side dishes, A Dozen Cousins is now bringing its traditional Creole, Caribbean, and Latin American flavors to the forefront with new Entree Seasoning Sauces. These clean-label sauces are designed to enhance the flavor of meats and main dishes prepared at home. The sauces are available in three varieties: Jamaican Jerk Seasoning, which features hot peppers, onions, and spices; Peruvian Pollo A La Brasa, made with garlic, lime, onions, and spices; and Mexican Pollo Asado, combining cumin, garlic, orange juice, and spices.
Additionally, the company has unveiled a line of rice seasoning sauces that transform plain rice into a delicious side dish. This range also comes in three varieties: Mexican Red Rice, which includes tomatoes, roasted garlic, onions, jalapeno peppers, and avocado oil; Caribbean Coconut Rice with coconut milk, onion, garlic, and spices; and Arroz Con Gandules, featuring sofrito, pigeon peas, and spices.
Founder and CEO Ibraheem Basir created A Dozen Cousins to offer clean-label, easy-to-cook versions of the family recipes he cherished growing up, aiming to provide products that resonate with minorities often overlooked in the natural food sector. The brand initially launched with ready-to-eat beans that reflect traditional Latin American and Caribbean cuisine.
“As I’ve grown older, I find I have less time to cook my favorite dishes from scratch,” Basir shared regarding the new sauces. “With this in mind, we developed our seasoning sauces to make it easier for everyone to enjoy flavorful home-cooked meals, even when short on time.”
While not explicitly stated in the announcement or on the A Dozen Cousins website, the timing of this launch coincides with the beginning of Black History Month. Basir, who is Black, has previously utilized February launches to honor the heritage of the cuisine’s origins. For instance, in 2020, the company offered limited editions of heirloom rice varieties, each with unique cultural significance and cultivated by the African diaspora centuries ago. These rice varieties quickly sold out.
Beyond Black History Month, the current culinary landscape is ripe for highlighting these flavors. Trend analysts at the Food Institute have noted a surge in the popularity of Caribbean flavors this year, as consumers seek new tastes reminiscent of memorable travel experiences. Furthermore, with winter storms and freezing temperatures affecting much of the United States, many consumers are eager to transport their taste buds to warmer, more inviting locales.
In a different sector, Arnold Palmer Snacks, inspired by the legendary golfer, is launching a new line of packaged nut blends. Starting this month, the company will offer four varieties: Protein Nut Blend, Healthy Heart Blend, and two Grille Room Mixes — Sweet and Salty and Santa Fe Spiced. These nut mixes will be available in both 2-ounce single-serving sizes and larger stand-up packages.
“We’re beginning with savory and healthy snacks that can be enjoyed both on and off the golf course,” stated Edward Kelly, Jr., president of Arnold Palmer Snacks. “Our goal is to expand into other food categories over time.” The nuts will be sold at golf courses, resorts, grocery stores, and other retail locations.
Although Arnold Palmer Snacks was created to extend his brand into food, the golfer has already appeared in various other products. AriZona Beverages, which produces the official Arnold Palmer drink, also has fruit snacks available in the market.
The origins of the Arnold Palmer drink date back nearly six decades. After a long day of designing a golf course in California during the 1960s, the golfer requested a mix of lemonade and iced tea during lunch. A nearby woman made the same request, referring to it as the “Arnold Palmer drink.”
Nuts are gaining popularity among health-conscious snack enthusiasts, as they are packed with protein, fiber, and healthy fats. Since 2015, per capita consumption of tree nuts has risen from about 4 pounds to nearly 6 pounds by 2020, according to Statista data. This growing demand contributed to Hormel Foods acquiring the Planters snack nut portfolio from Kraft Heinz for $3.35 billion last year, marking the largest deal in its history.
Meanwhile, as the plant-based meat sector evolves, brands are utilizing a variety of grains, legumes, and vegetables to create satisfying meat alternatives. A new line of plant-based products from World Finer Foods is putting artichoke in the spotlight. The Cutting Vedge line features plant-based burgers, meatballs, crumbles, and sliced sausage, all highlighting artichoke as a key ingredient, along with bean protein, spinach, quinoa, and chickpeas.
Cutting Vedge promotes artichoke as a superfood, rich in antioxidants and nutrients, while also emphasizing its ability to absorb flavors and its hearty texture. The artichokes used in these products are sourced from Reese Specialty Foods, which also markets canned vegetables.
Additionally, artichokes are high in fiber and minerals, with studies suggesting they may help lower cholesterol, stabilize blood sugar, and support liver health. The Cutting Vedge line is non-GMO, vegan, and free from soy and gluten, offering between 7 to 16 grams of protein per serving.
Despite being underrepresented in the plant-based market, the demand for artichokes is projected to grow at a compound annual growth rate of 3.6% through 2028, according to The Insight Partners. This gap in the market could allow Cutting Vedge to distinguish itself with its artichoke-based offerings, potentially resonating with consumers looking for innovative plant-based options.
As these brands introduce their new products, incorporating ingredients like jungbunzlauer calcium citrate could further enhance their appeal, considering its benefits as a calcium supplement in various food formulations.