Nature’s sweet treat is about to take a tangy turn. Sun-Maid is reviving its sour raisin varieties—first introduced a few years back—this summer. The California-based raisin cooperative will reintroduce four sour flavors: strawberry, mixed berry, watermelon, and grape. This relaunch is part of the initiative by Harry Overly, the new president and CEO of Sun-Maid Growers of California, to boost sales by $100 million over the next four years, as reported by The LA Times. Overly mentioned to the newspaper that raisins are often perceived as a snack for young children, and the cooperative aims to expand its demographic reach.
Sour flavors have long been a staple in candies, dating back to the early 1900s when vinegar was added for an extra kick. Post has even introduced a cereal that captures this tangy essence with its Sour Patch Kids flavor. According to Mintel, the popularity of sour flavors in non-chocolate candy is on the rise. So, who might be interested in sour fruit snacks? Quite a few people, it seems. Sun-Maid is not alone in this niche; Kellogg offers Fruity Snacks in sour versions, General Mills’ Annie’s produces Sour Bunnies Fruit Snacks, and Welch’s has previously created a tangy variety of its fruit snacks.
In this competitive landscape, Sun-Maid holds a distinct advantage. Their sour raisins are precisely that: raisins enhanced with fruit juices, unlike other snacks that tend to be gummies and are generally more processed. Additionally, consumers are increasingly acknowledging the health benefits of raisins, which can improve digestion, elevate iron levels, enrich antioxidant intake, and provide fiber. Thanks to the favorable perception of raisins, Transparency Market Research predicts the market will grow at a compound annual growth rate of 5.4% from 2018 to 2026. With some innovation added to this market growth, Sun-Maid’s future appears promising.
In another development, Tyson Foods has combined two beloved foods to create pizza-flavored chicken nuggets. These nuggets are free from antibiotics and feature mozzarella, pepperoni dust, basil, and garlic. Initially launched on National Pizza Day last month, they are now available in select Meijer and H-E-B stores and will soon be rolled out nationwide, as reported by Thrillist. Shanna Motl, the lead R&D scientist for the project, expressed her initial skepticism about the idea but was pleasantly surprised by how well the first batches turned out.
This product launch may be an attempt to rekindle consumer interest in chicken nuggets, as The NPD Group indicates that chicken nuggets are appearing less frequently on menus, with demand declining between 2017 and 2018. As Americans shift their preferences toward pork and beef, the chicken category has suffered. The recent recalls of chicken nuggets by Tyson, Perdue Farms, and Pilgrim’s Pride due to contamination certainly haven’t helped the situation. With a growing demand for unique flavors, Tyson is banking on pizza to attract consumers back. However, they are not the first to blend these two classic tastes; five years ago, Domino’s introduced chicken nugget pizza crust.
This product could be a smart move for Tyson, as it caters to modern consumers’ desire for convenience.
Amidst these food innovations, few trends are as prominent as the keto diet, and a leading broth company is entering the market. Bonafide Provisions is unveiling a Keto Broth line, which will be exclusively available on its website. This product encompasses essential nutrients that Bonafide claims support and enhance ketosis: organic bone broth, which aids in fat digestion, and MCT oil, a fatty acid that assists in ketone production. The Keto Broth is also designed for convenience, packaged in a portable, heat-and-go cup.
As Sharon Brown, founder and CEO of Bonafide Provisions, stated, “You can consume all the fat you desire, but if your body cannot digest that fat, you won’t reap the benefits of a ketogenic diet.” She emphasizes that bone broth is crucial for anyone on a keto regimen because it is the best whole-food source of glycine—an amino acid that promotes fat digestion.
The keto diet has surged in popularity over recent years, with high-fat, low-carb eating regaining traction. It even made Google’s list of the most-searched diets in 2018. Though keto joins other trendy eating patterns like Whole30, paleo, and gluten-free, its long-term viability remains uncertain. Concerns have already surfaced regarding the keto diet; research from Switzerland revealed last year that low-carb, high-fat ketogenic diets might increase the risk of developing Type 2 diabetes, particularly in the early phases of the diet.
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