The Leftovers is a look at some of the product ideas that are popping up everywhere. Some are interesting, some sound amazing, and some are the kinds of ideas we would never dream of. We can't write everything we suggest, so here are some leftover items from our inbox:
Campbell increases the temperature of the soup.
Campbell Soup adds flavor to its iconic soup.
The New Jersey-based packaged food company is launching four varieties: Spicy Chicken Noodle Soup, Spicy Tomato Soup, Spicy Buffalo-Style Cream of Chicken Soup and Spicy Nacho Cheese Soup.
The product line expands Campbell's portfolio to better cater to consumers' changing tastes, especially the younger demographic that grew up with Campbell's and craves more fun in their everyday lives. Spicy flavors account for about a quarter of the growth within the soup category, according to Circana data provided by Campbell.
“Consumers are demanding more delicious experiences, resulting in increased demand for spicy flavors that they can eat and cook with,” Mick Beekhuizen, president of Campbell’s Meals and Beverages, said in an email to Food Dive.
The new soup's label includes several changes to differentiate it from the company's existing products. The bronze medallion has been replaced with an orange and white spice icon. Campbell also changed up the label's classic red and white color blocking split. In its place is a small white flame radiating upwards into the red portion.
Campbell said chefs used different types of peppers to create heat in the soup. The spice level of each variety was selected based on the food or cuisine consumers were likely to pair it with.
Soups aren't the only product Campbell is putting extra heat into its portfolio. Additionally, the Swanson line features spicy beef and spicy chicken broths.
Consumer interest in cooking has surged during the pandemic, and people are now interested in more complex recipes and flavors. Few things are as in demand as spicy.
According to a 2022 survey of more than 6,000 consumers conducted by Kalsec, nearly three-quarters of consumers said that most foods taste better with some amount of heat.
“As cooking routines and behaviors evolve, our brand must evolve with them while staying true to our roots,” Campbell said.
— Christopher Doering
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Provided by Pilgrim
Pilgrim's is closing all poultry operations.
Pilgrim's is exploring uncharted poultry territory.
A Colorado-based chicken product producer is “taking traditional chicken advertising by storm” by launching a new chicken snack with updated packaging design. Consumers can find the product on grocery store shelves starting this summer.
Pilgrim's Loaded Nuggets will be available in chicken pot pie and cheesy jalapeño, while the Ultimate Nuggets are “so flavorful, dangerously crunchy and perfectly seasoned.” Designed as , Pilgrim's Mini Nuggets are a pop-up item that can be used as a dinner or snack product. The mini nuggets are available in Zesty Ranch, Buttery and Original and were created based on data showing that 90% of Americans consume at least one snack per day.
Launched during the pandemic, Pilgrim's has been on a mission to liven up mealtime, and now it's coming with a new brand identity and original songs and music videos to do just that.
“Today’s consumers don’t want to eat boring chicken, but the lack of variety in the frozen chicken aisle leaves them with dry, bland and forgettable choices. At Pilgrim’s, we’re fighting the monotony of chicken by reimagining what chicken nuggets are,” Sergio Nahuz, president and CMO of prepared foods at Pilgrim’s US, said in a statement. “Our new brand is bold and imaginative with nuggets that put flavor first, because we’re not chicken about chicken.”
The company's new song 'Put It In a Nugget' was developed in collaboration with creative agency Terri & Sandy. The music video features new products from the brand, and the new packaging was designed by Jones Knowles Ritchie.
— Elizabeth Flood
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Provided by Premier Nutrition Company
Premier Protein Muscle goes into pancake and waffle mix.
The leader in fitness products is targeting those who enjoy pancakes or waffles for breakfast with its latest launch.
Premier Protein, a leading brand in the sports nutrition mix category, is partnering with frozen pancake manufacturer De Wafelbakkers for a new line of pancake and waffle mixes designed for consumers looking for protein-rich breakfast items.
The mix is available in two flavors: Original and Complete Buttermilk. Both contain 15 grams of protein per serving and can be prepared by simply adding water. Premier encouraged consumers to mix in their favorite additives, such as fresh berries or chocolate chips.
“With the growing demand for protein-rich options in people’s diets and the need for convenient solutions, we believe our new line of pancake mixes will become a pantry staple,” Dan Anglemyer, Premier’s chief operating officer, said in a statement. “He said. “Not only does it taste great, it’s also easy to prepare, making it perfect for busy mornings.”
The brand first launched frozen pancakes early last year through its first collaboration with De Wafelbakkers, citing the growing popularity of at-home breakfasts and protein snacks.
As people continue to exercise in greater numbers and the use of GLP-1 weight loss drugs surges, consumers are seeking more nutrition and value when purchasing food and beverages. The fitness boom is a boon for producers of protein-containing foods. According to Emergen Research, the global protein snack market is expected to reach $8.93 billion by 2030, growing at a CAGR of 10.1%.
Across the food industry, brands are taking advantage of the increase in protein. Kodiak, whose pancakes and waffles have grown in popularity in recent years, has since expanded into products like cookies and oatmeal. General Mills has leveraged this space for its recent breakfast launches, including two cereals with 18 and 17 grams of protein per serving, respectively, created in collaboration with protein powder producer Ghost. Wheaties Protein, launched last April, is targeted at athletes and contains up to 22 grams of protein per serving.
— Chris Casey
