Got milk? If not, Tropicana has the perfect cereal for you. Tropicana Crunch, a honey almond granola blend, is specifically designed to be enjoyed with orange juice poured over it. This unique product will be available through a giveaway on Tropicana Crunch’s website starting May 4, coinciding with National Orange Juice Day. “For those who are cereal curious like us, we created Tropicana Crunch,” the website states. “Cereal that’s ready to be drenched in OJ. Honey almond clusters meant to be spooned and sipped. A breakfast taste test we can all experience together. Because whether you dislike it or love it, you won’t know until you try.” Interestingly, Tropicana discovered that pouring orange juice on cereal isn’t as far-fetched as it may seem. Based on estimates from an online survey conducted in February, about 52 million Americans are open to this idea. Approximately 15 million have already tried this combination — a number that represents the combined populations of New York City, Los Angeles, and Chicago. Half of the adults who opted for orange juice on their cereal did so because they believed it would taste good, according to the company.
Whether it actually tastes good is still up for debate. While Tropicana has tailored this blend for orange juice, it’s evident from the company’s messaging that this will be a divisive taste experience. For those who enjoy it, each box of Tropicana Crunch includes a sipping straw to make sure no drop in the bowl goes to waste. This is Tropicana’s latest innovation aimed at enhancing consumers’ morning orange juice experience. In November, the brand offered a giveaway for Tropicana Toothpaste, which is designed to avoid leaving a bitter aftertaste following breakfast.
Before the launch of Tropicana Crunch, there was considerable online discussion regarding the concept of using orange juice on cereal. While many consider the idea unappealing, some scientific insights shared by Mashed suggest there may be valid reasons to reconsider using OJ on cereal. The juice can deplete digestive enzymes required for breaking down starches, potentially leading to gastrointestinal discomfort. Additionally, given the naturally high sugar content in orange juice, it might cause cereal to become soggy more quickly. Since this cereal was specifically created for juice, these potential drawbacks may have been taken into account. Nonetheless, the concept is gaining traction on Tropicana’s social media platforms, and a significant number of people may be eager to incorporate this juicy and unconventional breakfast into their routines.
In another surprising collaboration, popular mall brand Cinnabon is reaching out to health enthusiasts. The frosting-covered cinnamon roll brand has teamed up with Nestlé’s Boost to produce a high-protein nutritional drink. Each bottle contains 20 grams of protein aimed at muscle maintenance, 250 calories enriched with B-vitamins to aid energy conversion, nutrients for immune support, and calcium and vitamin D for bone health. Nestlé and Cinnabon highlighted that up to 44% of adults over 60 fail to meet minimum protein intake, making protein an essential nutrient as individuals age. “We’re constantly seeking new and exciting ways to give our fans access to our brands,” said Dave Mikita, president of Focus Brands, the company that owns Cinnabon. “We’re thrilled to offer adults the delightful taste of a Cinnabon cinnamon roll in a protein-packed, ready-to-drink beverage.” The Boost Cinnabon drink is available in 8-ounce ready-to-drink bottles nationwide at Walmart and online.
Cinnabon is one of the leading licensors of its brand to various food products found on grocery store shelves. Over the past decade, Cinnabon has partnered with brands like Pinnacle Vodka, Breyers ice cream, International Delight Creamers, and Cream of Wheat. Such licensing efforts not only broaden a brand’s reach into different product categories, but they also allow each partner to benefit from the other’s branding, expertise in product creation or marketing, and ability to target specific consumers.
Could flour derived from wasted food lead to healthier baked goods? ReGrained believes it can, all while maintaining delicious flavors. This upcycled food brand has launched a line of four sweet and savory baking mixes featuring its SuperGrain+ ingredient, made from spent brewers grain. The available varieties include banana bread, brownie, carrot cake, and pizza dough, all offered for a limited time on the company’s website. Founded nearly a decade ago, ReGrained employs a thermo-mechanical process to transform spent brewer’s grain into flour that boasts more than triple the dietary fiber of wheat flour and double the protein of oats, while also being rich in prebiotics. According to ReGrained’s website, the flour has a nutty, toasted cereal flavor.
The launch, which coincided with Stop Food Waste Day, aligns with ReGrained’s commitment to upcycle 10 million pounds of food by 2025. Dan Kurzrock, founder and CEO of ReGrained, explained that the company aims to improve the industry’s circular economy and encourage producers to create more foods using upcycled ingredients. “ReGrained, at its core, is a business-to-business innovation and ingredient platform,” Kurzrock stated. “We selectively introduce consumer products to showcase commercial possibilities as well as to test ideas, iterate, learn, and improve.” In June 2021, ReGrained’s SuperGrain+ flour became one of the first ingredients to receive Upcycled Food certification from the Upcycled Food Association. The brand cited research from Mattson, indicating that 57% of consumers intend to purchase more upcycled food items. As sustainability increasingly influences buying decisions, offering products that address food waste could prove to be a profitable venture.
Other companies are also joining the upcycled movement. AB InBev’s EverGrain subsidiary utilizes leftover barley from beer production to create a new protein. This ingredient is featured in Take Two plant-based barley milk and Nestlé’s Garden of Life nutritional food supplement brand. EverGrain is also collaborating with a subsidiary of Post Holdings to create “climate-positive” foods and with an Arkansas coffee maker to launch a barley milk latte, with additional products set for release later this year.