This category covers all aspects of the processed and packaged food industry, including ready-to-eat meals, snacks, beverages, frozen foods, and other value-added products.
The Dairy Management Inc. (DMI) New Product Competition for college students is accepting entries for 2025. The competition seeks innovative dairy product concepts and is open to undergraduate and graduate students in the US.
This year’s contest theme aligns with checkoff-led insights that show consumers are seeking dairy products that deliver health-related benefits. Successful entries will meet competition criteria, demonstrate innovation and provide consumer value in one or more of these areas:
– Heart Health – Metabolic Health – Weight Management
A combined $27,000 in cash prizes will be awarded:
– Platinum Dairy Innovator Award – $10,000 (first place) – Gold Dairy Innovator Award – $7,000 (second place) – Silver Dairy Innovator Award – $4,000 (third place) – Dairy Innovator Award – $2,000 each for remaining three teams to reach the top six and successfully complete Phase 2 of the competition.
The deadline entry is Jan. 13, 2025, and winning teams will be recognized at the American Dairy Science Association’s annual meeting in Louisville, Ky., June 22-25, 2025.
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Dive Brief:
Egg prices are back on the rise as a devastating bird flu outbreak and swelling consumer demand eats into supply.
Wholesale egg prices surpassed about $3 per dozen in August, according to the U.S. Department of Agriculture, up from the usual $1 to $2 range. Retail egg prices were up 19% in August compared to last year, according to the latest Consumer Price Index data, while the broader grocery category increased only 1%.
Marc Dresner, director of communications for the American Egg Board, said highly pathogenic avian influenza, or bird flu, has forced egg supplies to be “less robust than normal.” At the same time, U.S. sales have jumped to levels not seen since the pandemic.
Dive Insight:
Wild swings in egg prices have roiled the market over the past few years: After hitting a record at the end of 2022, prices crashed before climbing again at the end of last year.
Despite the price fluctuations, consumers continue to buy eggs — and more of them, as of the last few months. August egg sales were up more than 5% compared to 2023, and producers sold 237 million eggs in the most recent four-week period, Dresner said, citing Nielsen data.
“We haven’t seen that number since the first year of COVID,” he said, when sales soared as consumers stocked up on staples including eggs and toilet paper.
As domestic demand stays strong, other countries are also buying more U.S. eggs. According to the U.S. Egg Export Council, total exports for the first four months of the year increased by 22% to 63.5 million dozen eggs, though values were down 22%.
Demand is expected to rise further during the fall and winter months with the holiday baking season entering full swing. That could further pressure the commercial egg supply, especially as bird flu also spreads more easily in colder climates.
Approximately 18.7 million egg laying hens and pullets across seven states have died as a result of the avian virus since the start of the year, according to the USDA. Cal-Maine Foods, the largest U.S. egg producer, temporarily halted production at one of its Texas plants after detecting bird flu.
After two years of the current outbreak, producers have been able to better respond to the threat of bird flu and are “now recovering faster than ever when they are impacted,” Dresner said. Still, rebuilding flocks takes time.
“Farmers are doing everything they can to protect their flocks from disease and keep the eggs coming,” Dresner said. “We are definitely not letting our guard down when it comes to bird flu.”
What started as a basic salted treat in the early 20th Century has grown into a diverse array of flavors, reflecting global influences, cultural trends and the ever-changing tastes of consumers.
From simply salted to exotic creations like Kimchi, Truffle and even sweet versions – like the first-to-market chocolate-covered chips by Minnesota-based Old Dutch Foods in 1985 – potato chips now offer an array of tastes that cater to adventurous palates. This evolution highlights not only changing consumer preferences but also the endless possibilities for creativity in the snack industry.
From the 19th to early 20th Century
Pic: GettyImages/Jonathon Knowles
The story of potato chips begins with simplicity. The original potato chips were simply salted, a tradition that has actually dominated the market for decades.
The original potato chips were produced by George Crum, a chef at Moon’s Lake House in Saratoga Springs, New York. While the exact date is debated, the widely accepted story is that Crum created the first potato chips in 1853, in response to a customer’s complaint that his fried potatoes were too thick and soggy. Crum sliced the potatoes extra thin, fried them to a crisp and added salt. ‘Saratoga Chips’ became a popular item.
By the early 20th Century, potato chips were mass-produced and packaged, with companies like Lay’s in the US and Smith’s in the UK playing key roles in the snack’s commercialization.
It wasn’t until the mid-20th Century that flavor innovation began to emerge.
The 1950s
Pic: GettyImages/MarkFGD
This marked the beginning of the flavored chip revolution, with the UK leading the charge.
In 1954, the Smith’s Company introduced Salt & Vinegar chips, quickly followed by Cheese & Onion, another classic flavor that would become a staple around the globe.
These flavors were among the first to move beyond the basic salt seasoning, offering consumers a new way to enjoy their favorite snack and laying the groundwork for further experimentation.
1960-1970
Pic: GettyImages
Lay’s introduced BBQ chips in 1967, which became a significant milestone as one of the first widely popular flavored chips in the US. This was followed by the introduction of Sour Cream & Onion in the 1970s: flavors that became entrenched in the snack aisle, providing consumers with more variety and setting the stage for even bolder flavors.
The 1980s
Pic: GettyImages/MediaProductions
This decade was characterized by a willingness to push the boundaries of what a potato chip could taste like, appealing to a more adventurous consumer base.
With the rising popularity of snacks, companies began experimenting with more intense tastes. Flavors like Nacho Cheese and Ranch – already popular in corn chips – made their way into the potato chip market.
In Canada, Ketchup became a sensation, reflecting regional tastes and the growing trend of sweet and savory combinations.
The 1990s
Pic: GettyImages
As globalization increased, so did the influence of international cuisines on potato chip flavors.
In 1992, Chili began to emerge, tapping into the global trend for hotter flavors. Two years later, Dill Pickle chips made their debut in North America, offering a unique and tangy option that has remained popular ever since.
The 2000s
Pic: GettyImages/kim hoailang
The new millennium brought with it a wave of experimentation and regional influences. In 2003, Lay’s introduced Lime & Chili chips inspired by Latin American cuisine. This period also saw the introduction of Curry, Wasabi, Buffalo Wing, Maple Bacon and Sour Cream & Onion, the latter the most popular flavor that has gained even more popularity in recent times.
These experimental flavors were often targeted at specific markets, catering to regional tastes while also introducing new flavors to broader audiences.
The 2010s
Pic: GettyImages
This era was marked by a surge in creativity and consumer-driven innovation.
In 2012, Sriracha capitalized on the hot sauce’s popularity, while Lay’s ‘Do Us a Flavor’ campaign, launched in 2013, took customization to a new level. This initiative resulted in unique creations like Chicken & Waffles and Wasabi Ginger, showcasing the power of crowdsourcing to drive product development.
The decade also saw the rise of premium options like Truffle, appealing to gourmet snackers and reflecting a trend towards more luxurious snacks.
The 2020s
Pic: GettyImages/etienne voss
As we move further into the 2020s, health-conscious and fusion flavors have taken centerstage.
Flavors inspired by global cuisine – such as Szechuan cuisine; Indian tandoori dishes, Japanese-inspired miso; or African peri-peri pepper, popularized in Portuguese and South African cuisine – are catering to adventurous eaters. This decade is characterized by a blending of health and indulgence, with consumers seeking out snacks that are both flavorful and aligned with their dietary preferences.
Turning up the heat
The trend towards extra hot flavors is being driven by adventurous eaters, the global influence of spicy cuisines and viral social media challenges.
One of the most unusual potato chip flavors on the market is Crispy Brussels Sprouts, produced by Pringles. The flavor captures the essence of Brussels sprouts, offering a distinct and unconventional snacking experience for those who enjoy bold and unexpected tastes.
As the demand for fiery snacks rises, expect more brands to introduce SKUs that bring the burn.
In recent years, sweet flavors have also found their way into the world of potato chips. These surprising flavors bank on the blend of the crispy texture with hints of sweetness to create a memorable snacking experience.
Popular sweet varieties include Maple Bacon, combining smoky bacon with a touch of maple syrup; and Cinnamon Sugar, reminiscent of warm, sugary pastries. Other intriguing options like Sweet Chili provide a balance of spicy and sweet, while Honey BBQ infuses a smoky BBQ with a subtle honeyed sweetness.
This trend reflects a growing appetite for diverse and adventurous flavor profiles, showing that potato chips are no longer confined to savory tastes. Several producers have been at the forefront of these flavor innovations, constantly pushing the boundaries of what a potato chip can be. Walkers, a leading brand in the UK, recently added Smokin’ BBQ Sauce to its core range, responding to popular demand and expanding its lineup of classic flavors like Cheese & Onion and Salt & Vinegar.
In Japan, Calbee has introduced a Norishio flavor for its thick-cut potato chips, which combines seaweed with a hint of chili pepper and black pepper. This flavor exemplifies the Japanese approach to snack innovation, where classic flavors are often enhanced with unexpected ingredients to create a unique taste experience.
In the US, Lay’s continues to lead the way with its Do Us a Flavor campaign, which has produced some of the most unusual chip flavors in recent years. From Bacon Mac & Cheese to Cappuccino, Lay’s has shown that there are virtually no limits to what can be turned into a chip flavor.
Flavors of the future
Pic: GettyImages/angintaravichian
The evolution of potato chip flavors reflects broader trends in consumer tastes, cultural influences and food innovation.
As global cuisine continues to influence food trends and consumers become more health-conscious, we can expect to see even more exciting and unusual flavors in the future. Producers like Walkers, Calbee, Lay’s and so many others will undoubtedly continue to lead the way, offering new and creative options that cater to the ever-changing preferences of snack lovers around the world.
In recent years, French bakery products have experienced a significant rise in popularity across the US, driven by consumers’ increasing demand for artisanal food experiences. Among the brands capitalizing on this growing trend is Le Macaron French Pastries, which is making strategic moves to expand its presence in the US, including its recent franchise entry into Colorado.
A rising appetite for French delicacies
Pic: GettyImages/stockfour
America’s affinity for French bakery can be attributed to several factors, including the growing appreciation for authentic and premium food offerings. French bakery items, known for their artisanal quality and meticulous craftsmanship, fit perfectly into this niche.
There is also a broader trend towards health-conscious eating. French bakery are typically made with natural ingredients following time-honored techniques, appealing to consumers looking for healthier alternatives to mass-produced goods. Items like croissants, éclairs and macarons have become staples in upscale bakeries and cafés across the country.
Le Macaron French Pastries
Pic: GettyImages/evrim ertik
Founded in 2009 by Rosalie Guillem and her daughter Audrey Saba, Le Macaron has emerged as a key player in the US market. After leaving France and opening its first location in Sarasota, Florida, in 2012, the brand quickly gained popularity for its signature macarons.
The company’s focus on authenticity is a significant part of its success, following a traditional French recipe to deliver the same experience as one would have in a patisserie in France. This commitment to quality has helped build a loyal customer base and establish a strong presence in the competitive US bakery market.
Le Macaron’s business model combines the appeal of French luxury with a streamlined franchise approach, selecting partners who are as passionate and committed to maintaining the high standards set by the company. With a focus on expanding into regions where there is a clear demand for premium French products, Le Macaron today sports a network of 64 locations across the country, with another 11 under construction.
Targeting Colorado
Le Macaron recently signed on a new franchise partner in the Denver Area, Colorado. The state, with its diverse population and strong economy, offers a fertile ground for Le Macaron’s growth. The brand’s focus on authenticity is likely to resonate with local consumers, who are known for their love of artisanal and gourmet foods.
“As we continue to grow, we’re focusing on markets where consumers are driving demand for elevated desserts and experiences,” said Guillem.
“We believe Colorado has an ideal mix of communities and a vibrant, growing population. We’re looking forward to bringing Le Macaron to Colorado and building on the success we’ve seen in other regions across the country.”
With an emphasis on community engagement, Le Macaron aims to become a staple by offering residents a taste of France in their own backyard. Its elegant specialty retail café showcases French culture through an array of macarons, pastries, gelatos and coffees.
The business model is easy to follow and scalable, making it appealing to franchisees who also benefit from comprehensive training, support and resources for rapid growth and success. Simplified operations, including a centralized confectionary, ensure consistency and convenience, promoting a balanced work-life experience for franchisees.
“With over 60 locations, 15 years in operation and two million macarons made each year, our size and scale really showcase our success,” added Guillem.
“We are dedicated to providing our franchisees with comprehensive support and training to set them up for success. We look forward to finding more franchisees in Colorado and continuing to build the brand and the Le Macaron family.”
Business opportunities for US entrepreneurs
Pic: GettyImages/Gary Yeowell
The success of Le Macaron French Pastries in the US highlights the growing opportunities in the bakery café segment.
According to IBISWorld, revenue in the Patisserie and Cake industry is expected to rise an annualized 2.2% to $5.4bn by 2029. The sector has benefited from growing consumer income, but has had to contend with falling sugar consumption as the health trend kicks in. To the industry’s benefit, consumers are not willing to forgo indulgence completely and are still willing to splurge on patisseries.
Bridor is a prestigious French bakery brand, known for combining traditional French baking techniques with high-quality ingredients. Its expansion into the US includes advanced production facilities and partnerships with distributors, making its products widely available to upscale restaurants, hotels and gourmet retailers. Bridor’s commitment to quality and innovation has fueled its popularity, reflecting a growing American appetite for authentic, artisanal baked goods.
These brands showcase the rich tradition of French baking while adapting to American tastes, offering a delicious variety of options for bakery enthusiasts across the country.
ParmCrisps range of snacks. Image credit: Facebook
Hain Celestial has offloaded another US snacks asset with the sale of the ParmCrisps brand.
The disposal of ParmCrisps follows the divestiture of the Thinsters cookie line in April to J&J Snack Foods. Both were the subject of an impairment charge of almost $157m by New York-based Hain last year, resulting in a third-quarter loss of around $116m.
While Hain did not reveal the price received for ParmCrisps, which was sold to US snacks company Our Home, the brand and that of Thinsters were bought for $259m from fellow business That’s How We Roll in 2021.
Our Home, headquartered in New Jersey, owns the snacks brands Real Food From the Ground Up and Food Should Taste Good.
Hain said today (3 September) that funds raised from the sale of ParmCrisps would be used to pay down debt, adding the “transaction further optimises Hain’s better-for-you portfolio and streamlines its supply chain to drive greater operational efficiency and margin expansion”.
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President and CEO Wendy Davidson said: “By divesting ParmCrisps, we can continue to prioritise driving market reach and category scale of our core better-for-you brands.
“This transaction further simplifies our better-for-you portfolio and streamlines our supply chain for operational efficiency and margin expansion.”
Commenting on the impairment last year, Davidson said ParmCrisps had experienced a “significant loss of distribution”, while Thinsters was the victim to general “softness” in North American snacks.
Aaron Greenwald, the founder and CEO of Our Home, said in a LinkedIn post: “We are very excited to have the ParmCrisps manufacturing family join our team.
“The combination of our Sonoma Creamery and ParmCrisps talent will drive tremendous IP and knowledge sharing, benefitting both brands, our retail partners
Soon after taking the reins at Hain in January 2023, Davidson launched her Reimagined 2027 strategy to focus the business on five core product areas, although snacks was one of them. The other four include baby and kids’ foods, meal prep, beverages such as tea and personal care.
Hain added today that the disposal of ParmCrisps “will reduce its manufacturing footprint and co-manufacturer network while also streamlining its vendor base”.
Fiscal 2025 will be focused on “commercial execution and leveraging the benefits of its scale model to expand reach and accelerate top- and bottom-line growth to deliver long-term shareholder value”, Hain said.
For the 2024 financial year, Hain reported debt of $744m, down from $829m at the start of the year.
Sales in the 12 months to 30 June dropped 3% on a reported basis to $1.74bn, while in organic terms they were down 2%.
The company’s operating loss was narrowed to $19m from $85.6m, while net losses shrank to $75m from $117m.
Guidance for the new year was set out for “flat or better” organic growth.
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Tasty Bite has a bold claim for the fast-growing Indian cuisine market. It’s a “springboard” for a growing wave of consumers turning to the trendy food for the first time.
The brand, which launched in the U.S. in 1995 with five entrees, has expanded to include dozens of products — including tikka masala packets, butter chicken sauce, lentils and rice bowls. More recently, Tasty Bite has added Biryani Rice Bowls in Smokey Paneer, Vegetable and Chickpea varieties.
Art Semerdjian, the brand’s acting general manager, said salesdata indicates Indian cuisine is growing by double-digits compared to other shelf-stable categories.
“Younger consumers are looking for bolder flavors, more authentic cuisines, something different. Even the mac and cheese aisle has global flavors,” Semerdjian said. “From a trend standpoint, we were probably way ahead of time, this ready-to-heat convenient solution.”
Indian cuisine, known for its array of spices and curries, is growing in popularity among consumers eager for the different flavors found in ethnic foods. Indian restaurants in the U.S. have generated $4.9 billion in revenue over the past five years. They are projected to grow at a compound annual growth rate of 1.4% in 2024 alone, according to IBIS World.
A big draw for Indian food among Gen Z consumers is spice. Shifting preferences toward ready-to-eat food products, driven by busy lifestyles, also are driving growth in this segment.
Scott Wellard, the vice president of sales at Tasty Bite, said consumers are experiencing Indian flavors in an array of products at restaurants, even burritos.
“They want to engage more, but when they go to the grocery store, they’re overwhelmed with how to recreate something they’ve experienced at the restaurant,” Wellard said. “Tasty Bite makes it a nice entry point for that consumer to experience these bold flavors in an easy way.”
According to Semerdjian, Tasty Bite’s products are not manufactured in a commercial factory, but prepared from scratch by chefs who saute ingredients, such as onions, rather than add powders.
“We pick the cashmere leaves by hand, and sort them like you’d do in your own kitchen,” Semerdjian said. “Indian isn’t Mexican yet, it’s not reached that kind of pull where we have Taco Tuesdays, but who knows, maybe there will be Tikki Masala Thursdays?”
The growing interest in global flavors playing off of one another will continue to influence how the brand goes about innovating, he said.
“There’s dumplings that are Chinese-Indian fusion dumplings, that’s the future. I think that’s part of where we’re going,” Semerdjian said.
As consumers and CPG companies continue grappling with rising inflation, the Mars-owned brand believes it will benefit as people look to make less expensive meals at home instead of venturing out to restaurants.
“Tasty Bite is so nutrient-dense and that really plays into the value proposition. It is truly a meal where you feel full, and it delivers on flavor,” Wellard said. “Very few commodities in the grocery aisle deliver that type of nutrition.”
Functional ingredients and solutions leader Corbion is further elevating two of its leaders to accelerate growth in its North American bakery division. Todd Oelschlager has been promoted to vice president of bakery sales, North America, while Jeff Stephens has been appointed senior director of bakery sales, North America.
Oelschlager has been a Corbion team member for ten years, consistently driving customer successes and playing a pivotal role in the company’s expansion within the bakery market. In his new role, he will oversee bakery sales and technical service teams, bringing strategic acumen, experience and extensive market insight to the role.
“Todd’s strategic vision and ability to cultivate and sustain client relationships have been instrumental in our success,” says Mark Hotze, vice president of Corbion North America. “I am confident his leadership will continue to drive our growth and strengthen our presence in the bakery industry.”
Stephens, with more than 25 years of industry experience (including three years at Corbion), has contributed significantly to the strength of the company’s bakery and milling teams, providing both leadership and a deeply sophisticated understanding of industry challenges. In his new role, he will focus these abilities toward further enhancing Corbion’s standing and future growth in the segment.
“Jeff’s expertise and leadership have played a big part in what we’ve been able to achieve,” Hotze says. “He knows how to build strong, engaged teams and lasting relationships, and that will be vital as we continue growing our footprint in the North American market.”
Using fancy finishes to create an attractive, good-enough-to-eat product is a core consideration for manufacturers when developing luxurious chocolates and candies. And while confectionery’s success has long hinged on the popularity of permissible indulgence, today’s consumers are calling for better-for-you, healthier alternatives.
Now a new study suggests that confectioners’ glazes can achieve both.
To traditional glaze – usually made with a combination of fat and sugar – the researchers added samples of raspberry, apple, carrot, beet and vegetable powders.
During the study, the researcher identified that the glaze’s yield stress increased as the fruit and vegetable powder content increased from 3% to 15%. The exact amount this increased by differed depending on the ingredient’s fat-absorbing capacity.
The study also noted that adding these additive powders changed the glaze’s crystallisation characteristic. As the solidification temperature decreased by 1-2°C, the crystallisation duration increased by 27%- 40% compared to its control sample. The end-product contained a dietary fibre content of 9 grams per 100 grams and reduced the amount of added sugar within its formulation, meaning glazes can now be considered a useful player in the reformulation for health equation.
Other ways brands can boost functionality
As well as looking to reformulate using functional finishes, manufacturers have other methods for improving the nutritional value of their products. Here’s how:
Add seeds, nuts and dried fruit to confectionery goods as finishing touches
Use sweet proteins to increase confectionery’s nutritional value. Brands like Luker Chocolate and Oobli are using ingredients like pea, chicory roots and tapioca fibres.
Opting for vegan-friendly confectionery choices by using plant-based ingredients. Kakoa and Candy Kittens have launched vegan confectionery ranges while others like Lindt are creating plant-based alternatives to their classic products. Lindt launched its Lindor truffles plant-based range earlier this year.
Source: Food Systems
doi: 10.21323/2618-9771-2024-7-2-268-275 “Technological aspects and requirements to raw materials for increasing the nutritional value of glaze”
While there has been a significant amount of research into the microbiomes of human beings, the microbiomes of food itself has been largely neglected. Until now.
A new study published in the journal Cell looks closer at food’s microbes. They sequenced a wide range of food metagenomes, the genetic content of a community of organisms within a given sample, to develop a ‘food microbiome,’ looking at a total of 2,533 metagenomes from 50 countries.
Secrets of food
The study used shotgun metagenomics, a technique that sequences an entire sample simultaneously, without the need for culturing. This saved the researchers a lot of time and allowed them to find out more about their subjects.
Around 65% of the food sequenced was dairy, 17% was fermented beverages, and 5% was fermented meat, although the study also included non-fermented fish, non-fermented meat, and fermented seeds.
Out of the 10,899 food-associated microbes found from the study, around half were previously unknown. These spanned all categories, although were especially found in fermented fish. These, the study suggested, can be an object for future research.
Researchers found a greater similarity between the metagenomes of similar products (for example, a metagenome of a fermented beverage was likely to be closer to another fermented beverage than fermented meat). Non-fermented products had a higher microbial diversity than fermented products.
However, there was a more striking variety between dairy products, likely due to the wider array of such products sequenced. The highest diversity was found in cheese and cheese brine.
How could this help the food industry?
A greater awareness of the food microbiome could help manufacturers identify microbes that negatively impact foods.
For example, the study did not identify many microbes that were overtly pathogenic or bad for human health, although they did find a prevalence of E. hormaechei, which is linked to some infections. They also found some that could negatively impact food preservation or flavour.
It could also, by providing greater knowledge of which microbes are to be found in which products, help food maintain a geographical identity and identify which foods deserve geographical indicators. Metagenomics could, suggested Nicola Segata, one of the researchers, be used to authenticate products to their geographical origin.
The study is also important as recent research has suggested that microbes, we eat can become members of the human microbiome, meaning that the microbes within the food we eat are not contingent but vitally important to our health.
The study found that food-associated microbes account for a whopping 56% of the infant microbiome, but only 3% of the adult microbiome. This 3%, Segata suggested, is far from inconsequential and can have a significant impact on how our microbiomes function.
The human microbiome also overlapped more with the food microbiome in Westernised than non-Westernised populations (although the researchers admitted this could reflect sampling bias).
Sourced From: Cell ‘Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome’ Published on: 29 August 2024 Doi: https://doi.org/10.1016/j.cell.2024.07.039 Authors: N. Carlino,∙ A, Blanco-Míguez, M. Punčochář, C. Mengoni, F. Pinto, A. Tatti, P. Manghi F, Armanini, M, Avagliano, C. Barcenilla, S. Breselge, R. Cabrera-Rubio, I. Calvete-Torre, M. Coakley, J. F. Cobo-Díaz, F. De Filippis, H. Dey, J. Leech, E. S. Klaassens, S. Knobloch, D. O’Neil, N. M. Quijada, C. Sabater, S. Skírnisdóttir, V. Valentino, L Walsh, MASTER EU Consortium, A. Alvarez-Ordóñez, F. Asnicar, G. Fackelmann, V Heidrich, A. Margolles, V. Thór Marteinsson, O. Rota Stabelli, M. Wagner, D. Ercolini, P. D. Cotter, N. Segata, E. Pasolli
QUEENSBURY, NY. — Bucks County Biscotti Co. has added a pumpkin pecan flavor to its biscottini line. The seasonal product arrives just in time for fall and is available for a limited time only.
“This will be our first year offering pumpkin pecan in the biscottini format,” said Riley Silbert, a 2nd generation owner of Bucks County Biscotti. “It’s always been a fan favorite and these resealable pouches are the perfect option as a teacher gift or on-the-go snacking.”
The new flavor is available at select retailers in the Mid-Atlantic and Northeast regions as well as on the company’s website.
