Category: Snacks & Confectionery

Frito-Lay has announced it is bringing two potato chip flavors to shelves—one brand new, and another a flavor returning to stores after its debut and departure.

Lay’s Kettle Cooked Cajun Spice, on shelves now, is inspired by the classic Louisiana seasoning. The chip is seasoned with a blend of peppers and fresh herbs, on a kettle-cooked chip for a savory, spicy snack. The flavor is a permanent addition to Frito-Lay’s snack flavor portfolio. It will be available in 8oz ($4.99), 2.5oz ($2.69), 2.125oz ($2.49), and 1.375 oz ($1.49) sizes.

Next week, the Canadian-inspired Ruffles All Dressed flavor is coming back to shelves across the country; it features a blend of tangy, savory, and sweet tastes. The snack is scheduled to be available only for a limited time. It will be sold in 8oz ($5.99) and 2.5oz ($2.69) sizes.

Both of the flavors will be available at retailers nationwide and on snacks.com, with Lay’s Kettle Cooked Cajun Spice available permanently and Ruffles All Dressed available for a limited time.

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PepsiCo (Frito-Lay) is on the current Snack Food & Wholesale Bakery “Top 50 Snack & Bakery Companies” list. Click here to view the current “Top 50” rankings.

In October 2025, the UK will tighten its rules around the promotion of HFSS products, marking a key initiative in its strategy to combat childhood obesity and enhance public health. A watershed ban on television and online advertising will be introduced, fundamentally changing how these products reach consumers, particularly younger audiences.

What’s the HFSS watershed?

Under the new regulation,​​ TV advertisements for HFSS foods and beverages (scoring 4 points or more; and 1 point or more, respectively) will be prohibited before 9pm.

This measure is designed to reduce children’s exposure to ‘unhealthy’ food marketing during peak viewing hours in the afternoons and early evenings. The ban also extends to online platforms, limiting HFSS promotions via paid ads on social media, search engines and influencer marketing.

The rationale behind this is by limiting exposure to these ads, the UK government hopes to reduce the influence of HFSS food marketing on children’s food preferences and consumption habits.

Health experts rally behind HFSS ad restrictions

There has been widespread weigh in around the restriction of ‘unhealthy’ food advertising, particularly targeting children.

Health experts, including the World Health Organization (WHO), have repeatedly emphasized the link between the exposure of children to HFSS advertising and the rise in childhood obesity. Studies show that marketing unhealthy foods increases children’s consumption of these products, influencing their food preferences and normalizing junk food in their diets.

Organizations like Cancer Research UK, the British Heart Foundation and Action on Sugar, too, strongly support the advertising ban. They argue this is a crucial step in reducing diet-related illnesses.

Campaigners have increasingly highlighted the role of digital advertising, with children spending more time online. Targeted ads on platforms like YouTube, Instagram and TikTok are seen as highly influential, with concerns about the effectiveness of online ad bans and the need for stricter regulation to prevent children from being targeted by unhealthy food brands.

Industry pushback

The F&B industry – especially fast food and snack brands – has voiced concerns over the restrictions, citing potential negative impacts on revenue and marketing strategies. Some have argued the bans don’t fully address the root causes of obesity, such as lack of education and physical activity.

Countries like Chile, Canada and Mexico have already implemented strict advertising restrictions on HFSS products to children, with varying degrees of success. These measures, which often include warning labels and clear nutritional information alongside advertising bans, are seen as models for other nations considering similar actions.

While advertising restrictions are welcomed, health advocates emphasize these should be part of broader, multi-faceted strategies.

Along with bans, policies such as better food labeling, taxes on sugary drinks (already a successful initiative in the UK) and improved access to healthy foods are critical for fostering healthier dietary habits among children.

The fine balance of reformulation

Along with reassessing marketing strategies to find creative ways to engage with consumers, many producers have also begun reformulating their products to avoid the HFSS tag by gradually altering ingredients to improve nutritional content, though this process is complex and demands technical expertise.

Reformulation is a quagmire – and undoubtedly comes with additional costs​​ – but a concept that no producer can afford to ignore. We’re here to help. Watch out for Bakery&Snacks’ webinar on Reformulation going live on October 25.

Addressing inequalities

Meanwhile, the Obesity Health Alliance (OHA) – which is supported by 88 health charities, medical groups and local advocates – has issued an open letter urging the Prime Minister to implement reforms to create healthier communities.

The OHA’s proposals focus on empowering local councils, especially in deprived areas, by prioritizing health in national planning guidance, restricting unhealthy food advertising, protecting councils from commercial pressure and restoring public health funding with a £1.5bn increase.

A recent YouGov poll reveals strong public backing for these measures, with 70% supporting a ban on ‘unhealthy’ food advertising near schools and 52% supporting restrictions on new fast-food outlets in such areas. However, 50% of respondents believe childhood obesity rates will remain unchanged under the current government, reflecting skepticism about its ability to drive meaningful change.

The government has initiated a consultation on how planning can address obesity, but campaigners stress the importance of fully implementing these reforms to empower local communities. The financial burden of obesity is significant, costing the NHS £6.5bn annually and the broader economy a whopping £98bn. Addressing diet-related ill health is crucial for economic growth and a sustainable NHS.

OHA director Katharine Jenner believes the UK’s high streets are dominated by unhealthy choices.

“Every child deserves access to affordable, convenient and nutritious food. However, high streets are flooded with unhealthy food and drink options, aggressively marketed in ways that limit free choice,” she said.

“Since 2016, the number of children and young adults diagnosed with Type 2 diabetes has increased by nearly 40%, fueled by rising levels of excess weight. Successfully implementing the government’s Child Health Action Plan would be a significant achievement, with the essential first step of giving local places the power to create healthier, active local communities for our children.”

Darrell Gale, spokesperson for the Association of Directors of Public Health, concurs, adding the prevalence of unhealthy food is not a result of personal choice, but circumstances.

“The reality is that people don’t have the freedom to choose. Instead, they are forced by circumstances to buy cheaper, less healthy alternatives, bombarded by advertising and marketing, and are unable to access active transport, open spaces, or affordable leisure options,” he said.

“Only by creating healthier environments, where people have better access to the things we need to live healthier lives for longer, can we hope to address this inequity.”

While leaves are falling, sweetness is calling at Krispy Kreme in the form of the brand’s Golden Harvest Collection, three all-new doughnuts and a returning flavor.

Available beginning today for a limited time at participating shops, Krispy Kreme’s Golden Harvest Collection enables doughnut and fall lovers to savor the sweet and spiced flavors of season, including:   

• New Maple Buttercreme Doughnut – an Original Glazed doughnut topped with maple flavored buttercreme and fall sprinkles.  
• New Oatmeal Kreme Pie Doughnut – an unglazed doughnut with white Kreme filling, dipped in cookie dough icing and streusel topping, with a dollop of white Kreme and a bite sized oatmeal cookie. 
• New Salted Caramel Cheesecake Doughnut – an Original Glazed doughnut topped with a swirl of cream cheese buttercreme and dulce de leche flavored filling, sprinkled with salted caramel flavored crunch.  
• Spiced Apple Filled Doughnut – A cinnamon sugar doughnut filled with spiced apple filling. 

“A slight chill in the morning air, a hint of color in the leaves, and just like that we’re ready for some delicious fall flavors,” says Dave Skena, global chief brand officer for Krispy Kreme. “Our Golden Harvest collection is autumn bliss, so savor them while they last.” 

Golden Harvest dozens are available in-shop and for pickup or delivery via Krispy Kreme’s app and website. The new doughnuts also are available in a special 6-count box delivered fresh daily to select retailers; visit krispykreme.com/locate/location-search#grocery to find a shop or grocery store location near you.  

To fall even further into the season, guests also can enjoy Krispy Kreme’s Pumpkin Spice flavored Cake Doughnut and Pumpkin Spice flavored Latte, seasonal favorites that were added to the menu last month. 

Show how you’re enjoying Krispy Kreme’s Golden Harvest Collection by using #KrispyKreme and tagging @krispykreme on social. Learn more about the limited time offer by visiting krispykreme.com/promos/fall. 

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Krispy Kreme is on the current Snack Food & Wholesale Bakery “Top 50 Snack & Bakery Companies” list. Click here to view the current “Top 50” rankings. 

Hard candy is a sweet treat many people enjoy. Like other product categories, hard candy is not immune from inflation and rising costs; however, consumers continue to buy in the category. Chris Borges, non-chocolate candy, category director, Perfetti Van Melle USA, notes seeing a shift in consumer shopping behavior in lollipops with consumers seeking value.

“This comes in two ways—either shoppers are picking up larger pack sizes to get a better price per ounce or smaller pack sizes to get lower absolute price points. Consumers still want lollipops, and candy in general, but they are seeking good value where they can,” he reports.

In addition to value, consumers are looking for new innovative and better-for-you products in the hard candy category.

Market data

The hard candy category saw moderate growth of 5.2% resulting in $1.1 billion in dollar sales for the 52-week period ending June 16, 2024, according to multi-outlet data from Circana. Unit sales were down 4.9% to 498.5 million, while price per unit increased 10.7% to $2.25.

The top three players in the category all experienced growth. Dollar sales for the Hershey Company (which owns the Jolly Rancher brand) were up 5.7%, resulting in $171.2 million. Bazooka Candy Brands’ sales grew 29.2% to $127.1 million, and Storck (owner of the Werther’s brand) was up 3.1% to $125.4 million.

Other notable dollar-sales sweet spots in the category during the time period:

Looking back

Heidi Dorosin, co-CEO, SmartSweets, says she is noticing now more than ever that consumers are looking for lower sugar options that taste like their childhood favorites: “They’re seeking out products with less sugar and are shying away from those with artificial sweeteners.” SmartSweets is a nostalgic brand that offers lollipops with no artificial sweeteners, added sugar, or sugar alcohols, and only 1 g of sugar for two lollipops. The lollipops come in two flavors: Blue Raspberry, and Watermelon.

Alina Morse, founder and CEO, Zolli Candy, states that customers are continuing to purchase hard candy despite higher costs and are opting for more better-for-you and zero sugar options. To address this need, the company has recently launched Zolli Gum Popz, a zero-sugar gum lollipop. The new product is a “mouth-watering, zero sugar strawberry gum surrounded by strawberry hard candy. Zolli Gum Popz are candy everyone can enjoy while also offering dye-free, allergen friendly, natural flavors, vegan, Keto, and gluten-free convenience,” shares Morse.

In observing the hard candy trends, Liz Smiley, brand manager, Brach’s, a Ferrara brand, says she is seeing hard candy flavors remaining relatively traditional, focusing mainly on fruit and mint profiles like lemon, peppermint, and cinnamon. However, she notes there is an opportunity to push beyond the mainstream flavors, incorporating unique elements such as popular spices and international inspiration.

Perfetti Van Melle USA recently launched two new products into the market. XXL Trio is a large, multi-layered lollipop with bubblegum inside. It is a uniquely gum-filled pop with two different flavor layers. This multi-flavor, multi-sensory experience is a trend among consumers that’s driving growth in total non-chocolate, shares Borges. The lollipop comes in four different flavor combinations: Cola Lemon, Strawberry Kiwi, Mango Orange, and Tutti Frutti Pineapple.

The company’s other new product is Melody Pops, a lollipop that also functions as a whistle with the ability to play different notes. The product comes in Strawberry, Blue Raspberry, and Watermelon flavors, and is being sold as a single pop or in a 5-count blister pack.

Seasonal sells, states Smiley: “One major factor impacting the hard candy category is consumers’ desire for everyday options but also seasonal products such as Brach’s Candy Canes and Cinnamon Imperials, which is driving continued growth in the category.”

Candy canes are a significant part of the Brach’s hard candy business, and over the past several years, the company has found opportunities to launch innovative varieties, shares Smiley. Late last year, Brach’s gave fans a chance to indulge in holiday candies inspired by the classic film Elf with the release of Swirly Twirly Gum Drops, Candy Cane Forest Mellowcreme Candy, and elfish twists on candy canes.

“The Elf partnership was a fun way to put a twist on our classic candy canes and the flavors were inspired by the film, including Buddy the Elf Maple Syrup, World’s Best Cup of Peppermint Hot Cocoa, and Cotton Candy Headed Ninny Muggins,” Smiley adds.

Looking forward

Borges sees sour flavor as a big trend in non-chocolate candy. “Sour is the No. 2 biggest flavor in candy with 130 new sour items launched in 2023, accounting for over $140 million. And lollipops, where Perfetti Van Melle brand Chupa Chups plays today, is no different. We see sour lollipops growing double the rate of regular lollipops,” he remarks.

To respond to the trend, the company will be launching Chupa Chups Sour Lollipops later this year. “The key benefit of these lollipops is the perfect balance of sweet and sour throughout the eating experience. The sour isn’t too intense, nor does it fade away after a few seconds—a great balance from beginning to end,” shares Borges. The product will be available in a mixed bag which includes Sour Strawberry, Sour Lemon, and Sour Green Apple flavors.

Dorosin shares that company will be launching their first hard candy offering on QVC in the fall. This will provide a new channel for an existing product and allow the company to showcase the product in a different format than the traditional in-store experience.

Regardless of the impact of rising costs, hard candy manufacturers continue to bring new innovative sweets that offer exciting new flavors, better-for-you attributes, or an element of nostalgia that consumers can continue to enjoy.

For food and beverage brands, maximizing sensory experiences can create a memorable impression and measurable uplift in customer engagement, Andy House, senior creative director at PR firm, The Imagine Group, told FoodNavigator-USA. 

“When we take something that has a multitude of senses impacting each other, it actually expands the captivity of the experience to a new level,” he added. 

In-person engagement offers benefits that digital cannot provide, Tenyse Williams, founder of PR and digital marketing firm, Verified Consulting, told FoodNavigator-USA. 

“How are you creating that memorable experience for your customers? How are you having them think about you after the event?” she said. 

Brands can offer unique experiences for consumers without breaking the bank, she added. This could look like direct interactions, creative giveaways (t-shirts, membership perks) or dynamic activities that help brands build long-term relationships with their audience. 

“It is self-promotion, and it is memorable,” she said. 

What metrics should brands focus on for in-person events? 

Brands should measure success by tracking social media engagement and using creative, interactive displays to gauge foot traffic and consumer interactions, Williams and House said. 

“You can really gauge shoppers in a way of questioning before or even after the moment happens,” House said, suggesting surveys or using data from social media interactions to measure changes in brand awareness, consumer sentiments or purchase intent before and after the pop-up event. 

Other key metrics include collecting press coverage and sending out post-event surveys for consumer feedback, Williams added. 

Addressing challenges with pop-up strategies 

A common mistake is not having enough brand ambassadors to interact with attendees, Williams noted. 

“You will get lost if you do not have someone drawing customers in,” she said. 

Brands also can miss the mark by sending post-event follow-ups with a generic message. Curated messages can be done with little cost and build an enduring connection with an audience, Williams said. 

“Follow-up is key – yes, we get spammed with newsletters, but a simple handwritten note or more personalized communication goes a long way in creating a lasting impression,” she said. 

Hellmann’s doubles down on mayo versatility with Le Café Hellmann pop-up 

In July, Hellmann’s debuted its Le Café Hellmann – a Parisian-inspired café that took over New York City’s Little Prince café for one day. The café served French fries with Hellmann’s mayonnaise, cocktails, mocktails and guests received blue Hellmann’s branded berets, paying tribute to Paris as the host city for the Olympics. 

The brand tracked Café Hellmann’s performance through “consumer and media conversation and impressions – which help point to the awareness we are generating,” Chris Symmes, head of marketing, dressings, North America, Unilever, told FoodNavigator-USA said. Overall, Le Café Hellmann’s served more than 300 guests, according to Symmes. The brand also encouraged consumers to share mayonnaise experiences on @hellmannsmayonnaise using #LeCafeHellmann’s on social media. 

The condiment giant’s intent “was less about leaning into pop-ups and more about showing how Hellmann’s is willing to go to the lengths to celebrate mayo lovers,” Symmes said. 

Last year, the brand’s Mayo Hack campaign in the UK encouraged consumers to “find sneaky ways to order a side of mayo only at their favorite fast-food restaurant,” Symmes said. 

While mayonnaise and French fries are a staple pairing in many European countries, the rising popularity of the duo drove Hellmann’s to leverage the success of the Mayo Hack and revamp it with the Café Hellmann’s experience, Symmes said. 

“Across our campaigns, our messaging comes back to our goal of reminding people of the versatility of mayonnaise. Earlier this year, we hacked grilled cheese sandwiches by toasting them with mayo on the outside. And now, Hellmann’s is encouraging fans to embrace the condiment as a dipping sauce for their French Fries … The success of these prior campaigns continues to encourage us to unveil new and surprising ways for fans to enjoy their favorite condiment,” he added. 

Velveeta launches week-long activation for WheelVeeta  

For Velveeta’s pop-up, the mac and cheese brand featured its WheelVeeta (cheese wheel pasta). The Velveeta shells were tossed in a Velveeta cheese wheel tableside and served with toppings like fresh lobster, black truffle and fried shallots for guests during a week-long activation at Bounce Sports Club locations in Montauk, New York and Delray, Fla. 

The brand’s #cheesewheelpasta saw “millions of views,” according to the company, and users were encouraged to post their WheelVeeta experience by tagging @Velveeta on Instagram and @Cheesy_Velveeta on TikTok with the hashtag #LaDolceVelveeta. The strategic sports bar location aligned with Velveeta’s vision of “unapologetic fun,” Stephanie Vance, brand manager, Velveeta said. 

WheelVeeta is an addition to the brand’s creative platform, La Dolce Velveeta which focuses on activations that highlight “tangible ways for pleasure seekers with a focus on satisfying cravings in ways that other foods can’t,” according to Velveeta. 

 

Bonnie & Pop has consumers covered for Christmas, Hanukkah, and Kwanzaa gifting options. This mother-daughter owned business have put together a selection of gourmet treats for 2024, including chocolate, sweet and salty, fruity and creamy, and nutty and chewy flavors.

The brand is offering gourmet gift boxes and baskets, filled with premium chocolates, cookies, nuts, candies, and dried fruits.

The lineup includes:

• Candy Cane Gift Tin: Milk, white, and dark chocolate truffles.
• Sweets and Soldiers Assortment: Three Nutcrackers stuffed like stockings with festive snacks, including caramel popcorn, chocolate covered Oreos, and classic peanut brittle. 
• Musical Holiday Popcorn Carousel: A tin carousel that spins in a  display of festive charm, with six gourmet popcorn flavors.
• Holiday Jingle and Joy Assortment: Overflowing with holiday delights like belgium hazelnut truffles, candied chocolate almonds, and chocolate covered Oreos.
• Delicious and Delightful: Includes snacks and confections such as including Pecan Snappers; Chocolate Haystack; White Chocolate Pretzel Cloud; Dark Chocolate Peanut Cluster; Milk Chocolate Almond Clusters; five Individually Wrapped Almond Toffee Petites; Yogurt, Chocolate, and Peanut Butter Mini Pretzels; Gold Foiled Double Chocolate Balls; Holiday Peanut Trail Mix; Peanut Brittle; and Butter Caramels.

The brand can also help with corporate gifting needs this season, and can accommodate customization requests. It also offers quantity order discounts, and can be reached at sales@bonnieandpop.com.

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Related: Hilco announces 2024 holiday items

In recent years, the landscape of alcohol consumption has undergone a significant transformation. Shifts in consumer behavior, particularly among younger generations, have led to a decline in traditional drinking habits.

But alcohol isn’t vanishing from the market altogether. Instead, it’s being reimagined as an ingredient or flavor enhancer, creating unique opportunities for the bakery and snack sectors to capitalize on emerging trends.

The ‘sober curious’ movement

One of the key drivers behind declining alcohol consumption is the changing preferences of younger consumers, particularly Millennials and Gen Z. These generations are more focused on health, fitness and mental wellbeing than their predecessors. They’re shifting away from using alcohol as a refreshment or meal accompaniment and making it more of an occasional treat or avoiding it altogether.

The decline isn’t just about health: it’s also tied to broader cultural shifts and changing social norms. In many parts of the world, particularly in the UK, binge drinking and heavy alcohol consumption are becoming less socially acceptable. Young Brits are opting instead for daytime socializing, where alcohol is less likely to play a central role.

Recent research from Scotland’s Walker’s Shortbread has shown that almost half of the 2,000 UK consumers polled are drinking less alcohol now than they did previously (45%), something which is particularly evident among Millennials who are swapping drink (51%) and nights out for valued quality time with friends and family (57%).

When it comes to socializing, almost half said they preferred to meet friends or family at a café over the pub (45%). Meanwhile, going to a nightclub was voted least popular (9%), as 41% said they prefer to make plans earlier in the day so that they have time to relax in the evening, without paying for it with a hangover the next day.

Culinary innovation

This change is fuelling interest in alcohol as a flavor. Consumers are engaging with alcohol in novel ways – think alcohol-infused bakery goods and snacks that allow them to enjoy the flavor of alcohol without the associated health concerns or mind-altering effects.

“The future of alcohol may lie in food form, as innovative collaborations are redefining alcohol as a culinary flavor, appealing to a new generation of sober-curious, snack-loving consumers,” said LS:N global senior foresight analyst Alice Crossley.

“While alcohol consumption has declined in the UK by 16% between 2014 and 2024, driven largely by health-conscious Gen Z, younger consumers haven’t abandoned alcohol entirely. Instead, they are engaging with it in new ways, favoring alcohol-infused foods and novelty products over traditional drinking.”

She points to the ‘vodka pasta’ recipe that went viral on TikTok, showcasing how alcohol can be used creatively to enhance flavor and adding depth.

“As these consumer preferences evolve, the alcohol industry is increasingly focusing on flavor innovations and non-alcoholic versions of signature spirits integrated into food products,” said Crossley.

“This shift not only expands product offerings but also cements the relevance of alcohol in a rapidly changing market where its future may be more about eating than drinking.”

Flavor collabs

Alcohol is increasingly being used as a culinary flavor, driven by a series of creative collabs​​ between food and beverage brands.

For instance, Finsbury Food Group’s partnership with global drinks giant Diageo to launch one of its signature distilled gins in cake form,​​ along with its Baileys range.​​

Then there is Tipsy Scoop’s bourbon-infused chocolate cake ice cream and Betty Crocker’s​​ Bacardi Rum Cake Mix, which enable consumers to enjoy their favorite spirits in an entirely new form.

It’s a win for producers, too, to differentiate their products in a crowded market. Manufacturers can also leverage this trend by developing limited edition alcohol-infused snacks that appeal to the adventurous eaters of today. Gen Z, in particular, are drawn to bold and eccentric flavor profiles: a good example being Eatable’s Strawberries & Champagne popcorn.

Another significant trend in the alcohol market is the growing popularity of Low2No – non-alcoholic and low-alcohol alternatives – and the sector is seeing a raft of NPD from both small producers and established brands, according to Lumina Intelligence.

“An interest in health consciousness in conjunction with changes in missions involving alcohol triggered by the pandemic has resulted in a reduction of consumption, especially amongst the 18-35 age category,” said Lumina’s Holly Franklin.

The biggest motivation for drinking zero alcohol products is driving, while saving money and health concerns are also influencers.

While it means many in the alcohol industry have had to pivot to maintain relevance, it has created opportunities for bakery and snack brands to explore new revenue streams while aligning with other trends. Oatly is one brand to embrace this, in a partnership with white rum-based coconut spirit Malibu in July to launch the Piña Oatlada – a dairy-free, vegan-friendly, piña colada-flavored soft serve ice cream. The 1.5% abv treat was created in response to Gen Z’s interest in lower-alcohol, plant-based alternatives.

On the other hand, opportunities also lie in snack brands venturing into new territories by lending their already-standout flavors.

Doritos, for example, made its debut in the spirits world in 2023, launching the Doritos Nacho Cheese Spirit in partnership with Empirical Spirits. Known for its unconventional spirit-crafting, Empirical’s vacuum distillation uses real Doritos to create the liquor, ​​extracting the snack’s essence thorough a low-temperature distillation process to preserve the delicate flavors. According to the producers, the drink opens with the umami and tangy aromas of nacho cheese, moving to the deeper, corn-forward flavours of the crisp and finishing on a soft salty note.

“Doritos is all about disrupting culture and bringing our fans unexpected, bold experiences”, said Tina Mahal, VP of marketing for Frito-Lay North America, at the launch.

So, while alcohol consumption may be on the decline, its influence in the bakery and snack sectors is far from fading.

By embracing alcohol as a culinary ingredient, brands have the opportunity to create innovative, flavor-packed products that resonate with modern consumers. As Gen Z and Millennials continue to prioritize health and wellness, the future of alcohol may lie not in the bottle, but in the snack aisle.

Little Bites Snacks is going big. Introducing Little Bites Biggie Muffins, available in two flavors: Bring on the Party Cake, and Feelin’ Chocolate Chippy.

The muffins are more than twice the size of classic Little Bites muffins. Bring on The Party Cake features a vanilla base and colorful sprinkles, and Feelin’ Chocolate Chippy is made with real chocolate. Both varieties are free from high fructose corn syrup.

Little Bites Biggie Muffins come in two new pack sizes: 8 muffins that are individually wrapped in 4 twin packs and a single-serve 4-pack designed for convenience. They will be available for purchase at Kroger starting September 9 and most major retailers beginning in October. The 4-ct. will retail for $1.99 and the 8-pack will retail for $5.79.

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Grupo Bimbo S.A.B. de C.V. is on the current Snack Food & Wholesale Bakery “Top 50 Snack & Bakery Companies” list. Click here to view the current “Top 50” rankings.

In their editorial, biophotonics researcher Dr Christopher Rowlands and optical physicist Jon Gorecki from Imperial College London (neither of whom participated in the study) commented that while life does often mirror fiction, it rarely does so with such precision and at such a delayed pace. They were discussing a recent discovery by Stanford University researchers, who found that a yellow food dye commonly found in products like chips, cornflakes and sweets could make mice’s skin temporarily transparent.​​

“It’s one of those ideas that’s obvious in hindsight,” Dr Rowlands shared in an interview.

“Once I read the study, I couldn’t believe no one had thought of it sooner. I fully expect to see several follow-up studies over the next year applying the same principle to achieve deeper tissue penetration.”

What’s the big deal?

This groundbreaking study marks the first time scientists have managed to make skin temporarily transparent by adjusting the refractive index – the measure of how light bends as it passes through different materials. The goal is to shed more light on the inner workings of the brain and other organs, potentially leading to better insights into complex biological processes and more effective treatments for diseases.

Traditional imaging techniques like ultrasound and MRI have limitations in terms of resolution and depth, but this new approach – published in the journal Science – promises to revolutionize how we visualize living tissues.

According to lead researcher Dr Zihao Ou, who conducted the study during his postdoctoral work at Stanford, it could fundamentally change the landscape of optical research in biology.

“For those familiar with the physics, it all makes sense. But for others, it seems like magic,” said Dr Ou, who now serves as an assistant professor of physics at the University of Texas, Dallas.

It has “blown the record out of the water by a factor of five,” conceded Dr Rowland.

A closer look at the study

The key to this breakthrough is tartrazine, also known as FD&C Yellow #5. It’s a certified food dye deemed safe for consumption by the US Food and Drug Administration (FDA), though it has been linked to hyperactivity in some children. While current imaging techniques can only penetrate about 2mm into the skin, the tartrazine-based solution allows scientists to see up to five times deeper.

When applied to the skin of live mice, the mixture of water and tartrazine rendered the skin transparent, revealing blood vessels and organs just beneath the surface. And unlike the fate of Wells’ fictional invisible man, this effect is reversible – washing off the dye restores the skin’s opacity, while any dye that diffuses into the skin is naturally excreted through urine.

“The fact that the dye is biocompatible is crucial,” Dr Ou noted.

“It’s safe, affordable and effective. We only need a small amount to achieve the desired effect.”

The transparency effect occurs because tartrazine absorbs blue light. When combined with water and the naturally occurring liquid layers within the skin (known as the extracellular matrix), it alters the refractive index to closely match that of skin cells. This adjustment minimizes the scattering of light, allowing it to pass through the skin more directly – like clearing a fog.

“We combined the yellow dye, which is a molecule that absorbs most light, especially blue and ultraviolet light, with skin, which is a scattering medium,” said Dr Ou.

“Individually, these two things block most light from getting through them. But when we put them together, we were able to achieve transparency of the mouse skin. It takes a few minutes for the transparency to appear. It’s similar to the way a facial cream or mask works: The time needed depends on how fast the molecules diffuse into the skin.”

Through this method, researchers were able to observe detailed internal structures in mice, including blood vessels on the brain’s surface and muscle movements in the digestive tract.

Applications and future directions

Dr Ou and his team envision numerous applications for this technology, particularly in medical diagnostics. The ability to make tissues temporarily transparent could allow doctors to view tumors, blood vessels and other structures without the need for invasive procedures. This could lead to more accurate diagnoses and better monitoring of diseases.

However, don’t expect this discovery to lead to human invisibility anytime soon. Human skin is 10 times thicker than that of a mouse and researchers are still working to determine the best way to apply this technology to human tissues. Dr Ou’s team at his new Dynamic Bio-imaging Lab at UTD is also exploring other molecules that might be even more effective than tartrazine for this purpose.

Study:​

Achieving Optical Transparency in Live Animals with Absorbing Molecules​​

Authors: Zihao Ou, Yi-Shiou Duh, Nicholas J. Rommelfanger, et al.

Science, 6 Sep 2024, Vol 385, Issue 6713

doi: 10.1126/science.adm6869​​

Tous les Jours, the bakery café chain offering over 300 pastries, cakes, coffee, tea, and desserts baked in-store daily, has announced a lineup of seasonal treats just in time for pumpkin season, available at participating locations nationwide and while supplies last.

“Nothing marks the season of autumn like a cup of pumpkin spice matcha in hand,” said Sue Han, marketing manager for Tous les Jours. “Our fall beverage collection, with its warm spices and rich pumpkin flavor in every sip, is sure to be a cozy delight. Make it a perfect fall day with our Pecan Croissant Flattie, a unique spin on the classic croissant, a perfect snack or treat any time of day. Now is the time to try our new fall treats, available only for a limited time.”

Tous les Jours’ new Croissant Flatties are flattened, buttery croissants, pressed and rolled out, infused with buttery delight, and topped with a sugar glaze, creating that perfect crisp in every bite. For those with a sweet tooth and still craving the crisp texture, the seasonally-inspired Pecan Croissant Flattie are infused with the rich, nutty flavor of pecans. This spin on the classic croissant is priced at $3.75 or $3.95 each.

Additionally, the new seasonal collection features Pumpkin Spice Cream Cheese Pastry, a treat with the rich flavors of pumpkin spice and creamy, tangy cream cheese ($3.75), and a Pumpkin Pie Macaron, a flavorful macaron infused with the classic taste of pumpkin pie ($2.85).

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