A revolutionary banana variety, an award winning cheese, and innovative launches from A.1. and Philadelphia are among this week’s new food products.
Rogue Creamery: Rogue River Blue Cheese
Rogue Creamery announced the availability of its 2024 vintage of World Championship winning Rogue River Blue cheese.
Rogue River Blue is a seasonal specialty for the cheesemaker, released every year on the Equinox. Made with milk gathered from Rogue Creamery’s dairy cows in Southern Oregon during autumn, the cheese is aged for nine to 11 months, then hand-wrapped with locally harvested, biodynamically grown, pear spirit-soaked grape leaves from Troon Vineyard. Rogue River Blue also has a flavor that evolves as it matures, starting with a bright, mild, and tangy profile and developing notes of fermented fruit, as well as savory and umami flavors as it ages.
Rogue River Blue is available at select specialty cheese shops and counters nationwide. It can also be purchased online through the brand’s website.
Franklin Farms: Island Style Pineapple Teriyaki Balls
Island Style Pineapple Teriyaki Balls is the latest new 100% plant-based product from Franklin Farms®, a division of Keystone Natural Holdings.
This new offering is made with real, non-GMO ingredients, including pineapple, onion, carrot, and red and green peppers, in tamari sauce. It contains no preservatives, artificial colors, or flavors, and there are 12 grams of protein and 5 grams of fiber per serving. Island Style Pineapple Teriyaki Balls are also cholesterol free, lower calorie, lower sodium, and contain 75% less fat compared to traditional chicken teriyaki balls.
Chiquita: Yelloway One Banana
In partnership with KeyGene, MusaRadix, and Wageningen University and Research (WUR), Chiquita is introducing the revolutionary banana hybrid Yelloway One.
The variety is resistant to Tropical Race 4 (TR4) and partially resistant to Black Sigatoka. These two fungal diseases have cost the banana industry hundreds of millions of dollars annually, and Yelloway One is the first edible banana variety to be resistant to both.
The new development is part of the Yelloway Partnership, which combines cutting-edge scientific research with advanced breeding technologies to create resilient banana varieties.
A.1.: Steakhouse Butter
A.1. announced the launch of A.1. Steakhouse Butter, the brand’s first innovation outside the sauce bottle in over five years.
Steakhouse Butter combines authentic steakhouse-inspired flavors with a buttery, creamy texture, offering a convenient addition to restaurant-quality recipes.
A.1. Steakhouse Butter is now available online, priced at $4.99 per 3.5-ounce tub, and will be arriving to retailers nationwide soon.
Nature’s Path: Regenerative Organic Certified (ROC) Flavored Oatmeal
Nature’s Path is introducing its Regenerative Organic Certified (ROC) Flavored Oatmeal line, including Berries & Cream and Dark Chocolate & Cocoa varieties.
ROC Flavored Oatmeal supports regenerative organic farming practices to improve soil health, biodiversity, and social fairness. Nature’s Path partnered with other brands and Canadian Organic Growers (COG) to found a first-of-its kind Regenerative Organic Oats Program, which now supports 24 Regenerative Organic Oat farmers.
The new product line is now available at Whole Foods and Sprouts nationwide, as well as online through the brand’s website and Amazon.
Philadelphia: Cream Cheese Flavored Frosting
PhiladelphiaⓇ brings its signature creamy taste to the baking aisle with its new Cream Cheese Flavored Frosting.
The new product is made with fresh milk and real cream and is the first refrigerated cream cheese frosting from a mainstream brand in the U.S. It’s free of artificial flavors and dyes, and makes a convenient addition to cakes, cinnamon rolls, and other recipes.
Philadelphia Frosting will be available in 16-ounce tubs for $4.99 at select retailers nationwide, starting in October.
