Blue Bunny boosts ice cream portfolio with new products
LE MARS, Iowa — Blue Bunny is bringing new ice cream innovations to freezer aisles nationwide.
Blue Bunny has introduced Sweet Freedom treats, which tout 150 calories or less, 8 g of fat or less, and 30 g of carbs or less. The line includes 10 flavors of ice cream, as well as snack-size ice cream bars and ice cream cones.
Additionally, Blue Bunny has teamed up with Cadbury chocolate to create new ice cream bars, which will be available in Caramello, double chocolate, vanilla chocolate and chocolate almond flavors.
Blue Bunny also has joined forces with celebrity chef Duff Goldman to create two new cake-and-ice-cream flavors that feature real cake pieces swirled in creamy ice cream: 24 Karat Carrot Cake and Cup O’ Coffee Cake varieties.
In related news, Blue Bunny also has launched the new Champ! snack-size ice cream cones, miniature versions of the Champ! cone, feature a chocolate-coated sugar cone filled with homemade vanilla or chocolate ice cream dipped in chocolate and topped with crunchy peanuts.
The new Blue Bunny products now are available at stores nationwide.
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Noah’s introduces oxygenated spring water
CHICAGO — Noah’s has expanded its beverage offerings to include new oxygen-infused spring water.
New Noah’s oxygenated spring water eight times the amount of oxygen in regular spring water, the company said. The product is packaged in 12-oz. Rexam Sleek cans to protect the integrity of the oxygen content in the product.
Noah’s oxygenated spring water currently is available at select retail locations in California, Nevada, Idaho, Utah, Oregon, Ohio, Pennsylvania, New York, New Jersey, Connecticut and Tennessee, with ongoing plans to drive expansion across the country.
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More consumers turn to social media for food knowledge
SEATTLE — Mom is being replaced by technology as the go-to source for culinary knowledge, according to a new report.
In their new report, "Clicks & Cravings: The Impact of Social Technology on Food Culture," consumer research firm The Hartman Group and food and nutrition marketing agency Publicis Consultants USA found that almost 50% of consumers learn about food via social networking sites, including Twitter and Facebook, while 40% learn about food via websites, mobile applications or blogs. While eating or drinking at home, nearly one-third of Americans use social networking sites, but among Millennials (those ages 18 to 32 years), this figure jumps to 47%.
“Consumers used to rely on Mom and family traditions for meal planning, but now search online for what to cook, without ever tasting or smelling,” said Laurie Demeritt, president and COO at The Hartman Group. “Digital food selection is less of a sensory experience and more of a visual and rational process: What’s on the label? What’s in the recipe? Show me the picture!”
The study, the companies said, provides insight for food and grocery brands that are looking to develop digital campaigns, which could provide long-term payoff by creating a connection that inspires influence. Being present in social media or having followers is not enough, they said.
"The best social and digital campaigns reflect the audience’s values, interests, concerns and aspirations,” Publicis Consultants USA president Steve Bryant said. “There are many brand opportunities for each specific consumer. For example, a brand may entice ‘dreamers’ [those that curate and push food-related content through social networks] by incorporating their recipes on its site, or appeal to a ‘spectator’ [use social media as an extension of their network of friends, family and peers, and use social media for product reviews, recipes and good deals] by offering incentives in exchange for a video review,” states Bryant.
For the complete findings of "Clicks & Cravings: The Impact of Social Technology on Food Culture," click here.
This article is a terrific companion to the blog I penned about a week ago and is featured here on DSN.