Each crêpe is crafted using original French recipes and filled with the timeless American combo of creamy peanut butter and sweet grape filling – providing the best of both worlds in each bite.

Spicy Dill Pickle joins a long line of limited offerings including Goldfish OLD BAY seasoned crackers, Goldfish Hello Kitty® strawberry shortcake flavored grahams, Goldfish Elf™ maple syrup flavored grahams and more.

Offered in both creamy, classic peanut butter and nut-free spreads, Rudi's Sandos portable sandwiches are available in two fruit spread varieties: Grape and Strawberry.

As more fans crave the sweet flavor profile that Hawaiian brings, Sara Lee Artesano crafted its Hawaiian variety with premium ingredients to deliver sweet bread and buns with a tropical twist. 

Sweet proteins are plant proteins that taste up to 5,000 times sweeter than sugar and can replace 70-90% of sugar in most food and beverage products. 

Making sure to not rush the process, the Chips Ahoy! innovation team developed more than 40 recipes over 3,000 hours before landing on a product that would appeal to cookie fans and the gluten free community alike.

Crafted with premium organic ingredients, the brownies offer a chocolate experience while upholding a commitment to clean eating.

Gokila Thangavel, Ph.D., Senior Scientist, Kemin Food Technologies – North America, discussed “Uses of Liquid Preservatives for Clean Label Tortillas.” Thangavel highlighted microbial spoilage in tortilla and bread products, the economic impact food waste has on the food chain, and the mode of action of various preservatives and clean label alternatives, to help manufacturers delay oxidation and keep products fresher for longer.

TruFood’s chief executive officer, Michael Buick, will oversee the combined company. Harold Rothman, founder and CEO of Bar Bakers, will join the new company’s board of directors, while Gary Jacobs, President of Bar Bakers, will become its chief operating officer.

The new additions expand the Nature’s Own portfolio to further meet increasing consumer demand for high-quality, fresh baked goods that fit a variety of dietary restrictions and preferences.