Campbell turns up the heat on soups
Campbell Soup is spicing up its iconic soups.
The New Jersey-based packaged food company is introducing 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 the Campbell’s portfolio to bring it more in line with the changing tastes of consumers, especially a younger demographic who grew up with Campbell’s and are eager for more excitement in their routine. Spicy flavors are responsible for about a quarter of the growth within the soup category, according to Circana data provided by Campbell
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“Consumers are seeking more flavorful experiences and as a result, we are seeing a rising demand for spicy flavors to eat and cook with,” Mick Beekhuizen, president of Campbell’s meals and beverages division, said in an email to Food Dive.
The labels for the new soups include some changes to differentiate them from the company’s traditional offerings. The bronze medallion has been replaced with an orange and white spice icon. Campbell also changed the classic red and white color-blocked split on the label; in its place are little white flames radiating upward into the red portion.
Campbell said its chefs used different types of peppers to create the heat in the soups. The spice level for each variety was chosen based on the food or dishes it would likely be paired with by consumers.
Soup isn’t the only product Campbell is bringing extra heat to in its portfolio. It’s also debuting spicy beef and spicy chicken broths under its Swanson line.
Consumer interest in cooking surged during the pandemic and now people are interested in more complex recipes and flavors. Few have been in demand as much as spicy.
A 2022 survey of more than 6,000 consumers by Kalsec found almost three-quarters of consumers said most foods taste better with some level of heat.
“As cooking routines and behaviors evolve, our brands need to evolve with them — while still staying true to our roots,” Campbell said.
— Christopher Doering
Pilgrim’s pulls out all the poultry stops
Pilgrim’s is venturing into uncharted poultry territory.
The Colorado-based chicken product producer is “flying the coop on traditional chicken advertising,” by launching new chicken snacks featuring an updated packaging design. Consumers can find the offerings on grocery store shelves starting this summer.
Pilgrim’s Loaded Nuggets will be available in Chicken Pot Pie and Cheesy Jalapeno, Ultimate Nuggets are designed to be “seriously flavorful, dangerously crispy, and perfectly seasoned,” while Pilgrim’s Mini Nuggets are a poppable item that can flex as a dinner and snacking product. The Mini Nuggets come in Zesty Ranch, Buttery and Original, and were created based on data finding 90% of Americans consume at least one snack a day.
Since its launch during the pandemic, Pilgrim’s has been on a mission to liven up mealtime, and now, a new brand identity is being accompanied by an original song and music video to do just that.
“Today’s consumer does not want to eat boring chicken, but the lack of variety in the frozen chicken aisle has left them with dry, bland, and forgettable options. At Pilgrim’s, we’re combating chicken monotony by reimagining what chicken nuggets can be,” said Sergio Nahuz, president of prepared foods and CMO at Pilgrim’s U.S. in a statement. “Our new brand is bold and imaginative with nuggets that put taste at the forefront, because we’re not chicken about chicken.”
The company’s new song titled “Put It In a Nugget” was developed in partnership with creative agency Terri & Sandy. The music video features the brand’s new offerings, while its new packaging was designed by Jones Knowles Ritchie.
— Elizabeth Flood
Premier Protein muscles its way into pancake and waffle mixes
A leader in the fitness products space is targeting those who enjoy stacks of pancakes or waffles in the morning with its latest launch.
Premier Protein, a leading brand in the sports nutrition mix category, is partnering with frozen pancake maker De Wafelbakkers on a new line of pancake and waffle mixes designed for consumers looking for a protein-packed breakfast item.
The mix arrives in two varieties, Original and Complete Buttermilk. They both contain 15 grams of protein per serving and can be prepared by just adding water. Premier encouraged consumers to mix in their favorite add-ons like fresh berries and chocolate chips.
“With an increasing demand for protein-rich options in people’s diets and a need for convenient solutions, we believe our new line of pancake mixes will become a pantry staple,” said Dan Anglemyer, Premier’s chief operating officer, in a statement. “They offer not only great taste but also effortless preparation, perfect for those busy mornings.”
The brand first launched frozen pancakes early last year, in its first collaboration with De Wafelbakkers, citing the growing popularity of at-home breakfast and protein snacks.
As people continue to exercise at higher numbers and the use of GLP-1 weight loss drugs skyrockets, consumers are seeking out more nutrition and value in their food and beverage purchases. The fitness boom is a major boon to producers of protein-loaded food products. The global protein snacks market is projected to be worth $8.93 billion by 2030, growing at a compound annual growth rate of 10.1%, according to Emergen Research.
Throughout the food industry, brands are taking advantage of the growth in protein. Kodiak, which saw its pancake and waffles grow in popularity in recent years, has since expanded with offerings like cookies and oatmeal. General Mills has tapped into the space for some of its latest breakfast launches, including two cereals made in collaboration with protein powder producer Ghost containing 18 and 17 grams of protein per serving, respectively. Wheaties Protein, which debuted in April, targets athletes and contains up to 22 grams of protein per serving.
