Planters extends their collection of fall-inspired products
Planters Apple Cider Donut Cashews are a new addition to the snack nut lineup from Hormel Foods Corp.
For a short period, there are kettle-roasted cashews with apple and cinnamon taste notes that are 130 calories per serving. Planters has introduced a number of novel flavors recently, including dill pickle cashews, cinnamon brown sugar cashews, rosemary and sea salt cashews, and pumpkin spice almonds.
According to Planters’ brand manager Allie Abney, “Our team is committed to staying up to date on the newest flavor trends so that we can respond accordingly.” “This latest Planters flavor innovation looks like it will be a big hit with customers this fall.”
Retailers across the country sell Planters Apple Cider Donut Cashews in 12.5-oz cans and 5-oz resealable bags.
Dr. Scanlin stated that she looked for millet, quinoa, and amaranth in health food stores when ancient grains were more of a specialty product.
“National brands and big manufacturers are utilizing ancient grains to varying degrees of inclusion and are advertising ancient grains or a specific ancient grain on the front of the pack today,” the speaker stated. Thus, “when working with ancient grains for the large manufacturers, there’s a real shift in supply chain management, food safety (programs), quality assurance, and production considerations.”
According to Neil Doty, PhD, the business development manager for the Northern Crops Institute in Fargo, North Dakota, large companies that are venturing into the ancient grains sector already have an effective distribution system in place.He stated, “They have a distribution network and a brand.” “They are going.
That gluten-free claim could be thrown out by a little amount of gluten-containing grains mixed in the field as a result of crop rotations, the expert added. “You need to have a very good cleaning system in a large scale operation.
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The seller requires a backup plan, which entails having another location where the grains can be sold, in case a manufacturer of gluten-free goods rejects a shipment of grains due to an unintentional gluten presence, the manufacturer stated.
Chefs at foodservice establishments are eager to try out ancient grains, according to Kelly LeBlanc, director of nutrition at Oldways, Boston. However, there could be a distribution issue. Twelve cases of a particular ancient grain might not be necessary for the cooks.She described the situation as “they just couldn’t meet the case minimum from their distributor.”