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Sabra unveils line of Mediterranean bean dips

BY Gisselle Gaitan

Sabra is expanding beyond the world of hummus, and into the bean dip category. The Colonia Heights, Va.-based company has announced the launch of its new Mediterranean bean dips line, which will contain three flavors:

  • White bean with spinach and roasted garlic;
  • Red bean with sundried tomato and basil; and
  • Black bean with roasted tomato and smoked paprika.

“Sabra’s new line of Bean Dips brings the flavors of the Mediterranean home for American consumers,” Liza Laibe, director of marketing innovation at Sabra Dipping, said. “Our focus on the consumer guided us toward this category expanding innovation and the feedback we’ve received in early market rollouts has been excellent. Sabra Mediterranean Bean Dips deliver a fresh bold taste with every delicious bite and pair beautifully with veggies, tortilla and pita chips. We think you’ll enjoy every scoop.”

Each of the newly launched offerings is made with wholesome beans, real vegetables and Mediterranean herbs and spices. The products also contain 2g of protein per serving, are gluten-free, dairy-free, kosher and are made without genetically engineered ingredients.

“At Sabra, everything starts in the kitchen,” MaryDawn Wright, corporate executive chef at Sabra Dipping, said. “Each day, we taste, test, and reimagine new possibilities in food to create flavorful ways of eating and connecting. Culinary inspiration comes from all around and the nourishing warmth of rich bean flavor and aromatic scents of fresh herbs and spices come to life in this new line of Mediterranean Bean Dips. Whether you’re hosting a crowd, feeding your family or savoring a guilt-free afternoon indulgence, Sabra Mediterranean Bean Dips were created with love in our kitchen for you and yours.”

The new Mediterranean bean dips also will be the company’s first product line to hit shelves with its refreshed branding and logo, which includes an updated logo, restyled label design and original on-pack photography highlighting the plant-based ingredients in Sabra products and celebrating the brand’s Mediterranean inspired heritage.

Each of the dips can be found in the deli section of grocery stores and supermarkets nationwide. Further information can be found on the company’s website.

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Kraft Heinz targets small food brands with Springboard

BY Gisselle Gaitan

Kraft Heinz has launched Springboard, a platform dedicated to nurturing, scaling and accelerating the growth of disruptive US brands within the food and beverage space.

Springboard is seeking opportunities to develop brands with authentic propositions and inspired founders with one of the Chicago-based company’s four pillars that are shaping the food and beverage space, which are:

  • Natural and organic;
  • Specialty and craft;
  • Health and performance; and
  • Experiential.

Founds are encourages to continue leading their businesses with support and expertise from Kraft Heinz in go-to-market capabilities, research and development and consumer insights.

“We are committed to support and partner with teams that will impact the future of our industry,” Sergio Eleuterio, general manager, Springboard Brands said. “We are actively searching for emergent, authentic brands that can expand into new categories, and are looking to build a network of founders to help shape the future of foods and beverages.”

Springboard also is launching an incubator program focused on nurturing food and beverage startups at a pre-valuation stage in a 16-week spring in Chicago. Until April 5, the company will accept applications for first-to-market, disruptive food and beverage startups.

Those selected will have the opportunity to receive financial support to build brands and guidance to raise additional funding. The program also will provide participants with a collaborative work environment and invaluable business resources including dedicated workspace, state-of-the-art pilot plants and commercial kitchens at Kraft Heinz Innovation Center in Glenview, IL.

Additional information and applications for the incubator program can be found on Springboard’s website.

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Hostess launches individually wrapped cake slices

BY Gisselle Gaitan

Just on the heels of announcing new limited edition flavors of their CupCakes products, Hostess has announced plans to focus on their breakfast game by unveiling two new on-the-go innovations.

The Kansas City, Mo.-based company announced the launch of individually wrapped cake slices of two classic flavors:

  • Iced Lemon Cake contains real lemon juice and topped with lemon icing; and
  • Cream Cheese Pound Cake features a dense flavor of cream cheese.

“Our fans now have wider access to their favorite coffee shop-style cake slices,” Becky Logan, Hostess Brands’ brand director for breakfast, said. “This is the latest step in Hostess’ continuing focus on our growing breakfast business.”

Both items are available for purchase at convenience stores nationwide and are certified kosher. Further product information can be found on the company’s website.

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