Leftovers: Claussen pickles jelly beans | King Arthur slices into baking mixes
Leftovers is our look at a few of the product ideas popping up everywhere. Some are intriguing, some sound amazing and some are the kinds of ideas we would never dream of. We can’t write about everything that we get pitched, so here are some leftovers pulled from our inboxes.
Claussen pickles the beloved jelly bean
It may seem like an unlikely pairing, but pickles and jelly beans are coming together this Easter.
Frankford Candy has introduced Claussen Pickle Flavor Jelly Beans. The Philadelphia-based candy maker has been producing Claussen-themed snacks since March 2023 as part of a broader licensing deal with Kraft Heinz.
The new Claussen Pickle Flavor Jelly Beans are targeted at Gen Z and millennial consumers who enjoy trying new foods and sharing their experiences, according to Molly Jacobson, director of business development at Frankford Candy.
She pointed to other successful pickle-flavored food pairings, such as potato chips and almonds, that have given the 77-year-old company confidence that consumer interest for a jelly bean is there.
“As we began our relationship with Kraft Heinz, we had many discussions about whether the gummies should be flavored like the foods or whether they should be sweet-flavored gummies,” Jacobson said in an email to Food Dive. “With such a strong pickle fan base, and the jelly bean category being one in which unique flavors are common, we knew pickle-flavored jelly beans would hit the mark.”
Frankford is no stranger to partnering with other household brands to bring their food staple into jelly bean form.
It introduced Dunkin’ Iced Coffee Flavored Jelly Beans in February 2021 that featured five flavors inspired by the chain’s popular iced coffees. A year later, Frankford launched Welch’s Jelly Beans made with real fruit juice. Both products are available again this Easter.
In 2023, Jelly beans dethroned Peeps as the top Easter candy for American consumers, according to data from Pattern. Each year, more than 16 million jelly beans are made for the holiday.
— Christopher Doering
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Courtesy of King Arthur Baking Company
King Arthur slices into savory bread mix kits
Four years ago — on the weekend of March 14, to be exact — the hotline at King Arthur was buzzing. It was the weekend that COVID-19 shut down most of the U.S. and people started to bake out of necessity and for relaxation. They had questions, and they also needed flour.
Norwich, Vermont-based King Arthur was brought quickly into the spotlight. The company had both answers to pandemic housebound chefs through their hotline, and they had the much-needed flour that customers were ordering directly from the company since many store shelves were bare.
Since then the company has expanded its portfolio, releasing new flours and baking kits. Its latest offering, coming in May, is a bevy of savory bread mixes. The lineup includes Garlic Bread, Pretzel bites, Focaccia and Flatbread varieties.
“These mix kits are not just ingredients; they open doors, enhance skills, and elevate the joy of baking for everyone,” John Henry Siedlecki, a vice president of innovation at King Arthur, said in a press release. “By introducing a whole new category of mix baking beyond sweets, we aim to inspire culinary exploration and creativity in the kitchen, providing bakers with a diverse canvas to express themselves through the art of savory baking.”
Last November, the company launched a 100% Regeneratively-Grown Climate Blend to help restore soil health. The whole wheat flour blend is a mix of grains developed by the Washington State University Breadlab. The company also recently released several breakfast-baking kits, including scones and muffins.
Now that the baking frenzy has subsided a bit, home bakers are looking for more convenience. But they also want that fresh, homemade taste that the new King Arthur mixes address.
— Rose Palazzolo
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Courtesy of Carbone Fine Food
Carbone boosts culinary lineup with creamy sauces
Buzzy New York City Italian-American restaurant Carbone is deepening its presence in the at-home cooking space with a line of creamy Alfredo sauces.
The jarred sauces come in two varieties — Alfredo and Roasted Garlic Alfredo — and consist of a blend of creamy romano and parmesan cheeses, cream and butter that are slow-cooked in small batches, according to the company. They join its tomato-based offerings on shelves.
Carbone said the Alfredo sauce segment grew 14% in 2023, leading the company to expand its sauce lineup.
“Red sauce is our bread and butter, and we’ve proven that we can do that really well,” Eric Skae, CEO of Carbone Fine Food, said in a statement. “We’re excited to expand our offerings with Alfredo and bring our signature premium quality to this popular style of sauce.”
The brand first entered the pasta sauce category in early 2021 and has since expanded its presence into more stores. Last summer, the company launched Spicy Vodka sauce designed to be finished with cream at home. It is based on the restaurant’s signature dish, Spicy Rigatoni Vodka. The company’s offerings come at a premium price point, with the Alfredo sauces starting at $8.99.
Premium pasta sauces have increased their presence on shelves in recent years, including hot sauce brand Truff which sells truffle-infused tomato offerings. Rao’s, which saw a 37% surge in sales last year, was a key driver in Campbell Soup’s decision to purchase its parent company Sovos Foods for $2.7 billion.
— Chris Casey
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