1. “Del Monte Launches Functional Fruit Cups to Meet Health-Conscious Consumer Demands” 2. “French’s Celebrates National Mustard Day with Mustard-Infused Hot Dog Buns” 3. “Nissin Foods Unveils Pumpkin Spice Cup Noodles, Tapping into Seasonal Flavor Trends”
The concept of food as medicine has gained significant traction during the COVID-19 pandemic, leading to Del Monte’s introduction of its latest line of fruit cups that emphasize functional ingredients. Del Monte’s Fruit Infusions is a selection of refrigerated fruit chunks packed in juice and enriched with antioxidants and other components aimed at meeting specific nutritional requirements. Each variety in the Fruit Infusions line is named according to its health benefits. For instance, Gut Love features pineapple in a pineapple ginger-flavored juice that includes digestion-friendly turmeric and prebiotics. Boost Me combines mangos and pineapple in a mango and dragon fruit-flavored juice, enhanced with vitamin C and coffee extract for an energy boost. Glow On contains peaches in passionfruit guava-flavored juice, infused with aloe juice and coconut water to facilitate hydration. Lastly, Stay Well offers grapefruit in a pomegranate-flavored juice, fortified with vitamin C and elderberry extract, both recognized for their immune-boosting properties. Each variety provides a full serving of fruit without added sugars, GMO ingredients, or artificial sweeteners, flavors, colors, or preservatives, as stated by the company. Del Monte’s Fruit Infusions will be available nationwide this summer at retailers like Walmart and Kroger for a suggested price of $1.69. This move into functional foods comes shortly after competitor Dole Packaged Foods launched its own line of functional fruit bowls and beverages. Dole’s Fruitify juices and Dole Essentials fruit bowls feature immunity-enhancing ingredients such as turmeric, green tea extract, and coconut water. A survey from the International Food Information Council highlighted by Del Monte indicates that one in five Americans actively seeks health benefits from their food. Companies like Del Monte and Dole, with a fruit-focused product range, are well-positioned to meet this demand, but they must keep consumers engaged with innovative flavor combinations, functional ingredient enhancements, and portable packaging as people return to their busy routines. Products like Fruit Infusions encapsulate this unique moment when consumers are increasingly aware of the link between food and health while eager to resume their active lifestyles.
In a different culinary venture, the iconic French’s brand from McCormick is returning to its roots to celebrate National Mustard Day this year. Instead of experimenting with unusual combinations like mustard ice cream or mustard beer, French’s has collaborated with Piantedosi Baking Company to integrate mustard into a classic: hot dog buns. These bright yellow buns, baked with French’s Mustard, will be available at pop-up hot dog carts in cities such as New York, Chicago, Boston, and Santa Monica, as well as at games for the New York Yankees and Baltimore Orioles on August 7, National Mustard Day. They will also be available at a hot dog stand outside Boston’s Fenway Park on August 14. The partnership between the 117-year-old condiment brand and the 105-year-old wholesale baker seems to be a natural fit. “Together, we have over 200 years of quality, creativity, and experience,” said Carmine Piantedosi, operations manager and owner of Piantedosi Baking Company. Mustard remains America’s favorite hot dog topping, with 68% of hot dog consumers opting for it, according to a survey from the National Hot Dog and Sausage Council. Creating a bun that includes this beloved condiment could attract hot dog enthusiasts. This collaboration may capture the attention of a broad audience, not just die-hard mustard fans. Last year, French’s partnered with Oskar Blues for a mustard-flavored beer and, in 2019, introduced a mustard-flavored ice cream in collaboration with Coolhaus. Although this promotion is limited in time, the combination of hot dogs and mustard is likely to be well-received. Additionally, French’s is providing recipes for consumers to create their own mustard-infused bread at home if they can’t obtain the buns. If these recipes succeed in capturing the condiment’s flavor, French’s mustard could have a bright future as a baking ingredient.
Lastly, the pumpkin spice craze, which began with lattes and muffins, has now ventured into unexpected territory: ramen noodles. Nissin Foods has released a limited-edition pumpkin spice flavor for its Cup Noodles, set to hit Walmart shelves in late October. The company references a survey indicating that over half of Gen Z respondents are “obsessed” with pumpkin spice, with 10% craving it year-round. Unlike Nissin’s other savory ramen varieties, the Pumpkin Spice Cup Noodles combines noodles with a sweet and savory pumpkin seasoning that transforms into a sauce when mixed with water and microwaved for four minutes. Consumers are even encouraged to top their Pumpkin Spice Cup Noodles with whipped cream for an extraordinary experience. This year’s introduction aligns with Nissin’s 50th anniversary and showcases its responsiveness to consumer preferences. Earlier this year, Nissin reinstated the “O” in its brand name after discovering over 80% of ramen lovers still referred to it as “Cup O’ Noodles,” despite the name change in 1993. As food trends evolve, Nissin’s playful take on pumpkin spice may resonate with consumers, proving that even traditional staples like ramen can be adapted to fit current flavor obsessions.
