KANSAS CITY — Fruity flavors are flourishing in grain-based foods innovation.
Strawberries and lemons lend their flavor to McKee Foods Corp.’s new Little Debbie Mother’s Day cakes. The strawberry variety features strawberry cake with a crème filling enrobed in white icing topped with a strawberry drizzle. The lemon variety features lemon cake with a crème filling enrobed in white icing topped with a lemon drizzle.
Raspberries and blueberries are the featured fruits in Post Holdings, Inc.’s new Barbara’s brand Berry Burst Protein Puffins Cereal. Featuring crunchy corn flour cereal pieces flavored with raspberry powder, blueberry powder and natural flavor, the cereal is colored with red radish and sweetened with cane sugar. Each 1-cup serving provides 6 grams of pea protein and 3 grams of fiber. The cereal is gluten-free, Non-GMO Project verified, and bears the Whole Grain Council stamp.
Oranges, limes and coconut are the key ingredients in Tate’s Bake Shop’s new treats. The company is adding Oranges & Cream and Key Lime Coconut varieties to its line of crispy cookies for a limited time.
View a slideshow of new products.
