Each 4.23oz, multi-serve pouch is packed with flavor and contains 2g of fiber and only 130 calories per serving. They are also vegan, certified USDA organic, OU Kosher and paleo-friendly. 

As part of a licensing relationship with Girl Scouts® of the USA (GSUSA), Stacy's is releasing a new limited-edition Girl Scout Cookie inspired flavor, Stacy's® Girl Scout Thin Mints™ Flavored Pita Thins, and pledging a donation of $50,000 to Girl Scouts 

While a cold hot dog may be polarizing, tens of thousands of fans relished the idea of a hot dog-flavored frozen pop and crowned the Cold Dog “genius,” so the brand made it a reality.

Through its partnership with Perfect Day, Mars combines the company's 100+ year leadership in chocolate with the commitment to a healthy planet to create a silky-smooth chocolate innovation that's made with both consumer preference and the planet in mind. 

Coming in January 2023, Chocolatey Love A-Fair, a new flavor from Ben & Jerry's based on Tony's popular milk caramel sea salt bar; and Tony's Chocolate Love A-Fair, two new Tony's bars inspired by Ben & Jerry's Strawberry Cheesecake and Chocolate Fudge Brownie ice cream flavors. 

My/Mochi Ice Cream is made with a scoop of premium ice cream and wrapped in sweet rice mochi dough, creating a portable, hand-held snacking experience.

Lay's Kettle Cooked Fritos Chili Cheese is a savory snacking experience that combines the crunch of Lay's Kettle Cooked potato chips with the chili and cheese flavor fans have enjoyed from Fritos for years. 

Originally from Japan, the beans pack 11g of protein, 3g of net carbs per serving and are all-natural, gluten-free, and non-GMO. Black Edamame are high in antioxidants, offering as much as a serving of blueberries.

Since the new snacks are baked using a low heat method, the nutrients, allowing the colors of the carrots, radishes, purple sweet potatoes and mushrooms in the mix to remain vibrant.

When it comes to formulating sweet and salty snacks, a huge challenge is that of matching the vibrancy, versatility, and stability of synthetic food colorants. “The sensitivity of natural compounds to various stressors within the system causes them to be difficult to depend on and use effectively,” explains Ryan Erwin, food chemist and Innovation Manager for Fresca Foods, Inc.