Sprouts ‘New For You’ Products Include RTE Burritos
In May and June, Sprouts Farmers Market will release a variety of new and exclusive products that are health-focused and innovative. The natural grocer prioritizes seasonal, innovative and attribute-driven products like organic, plant-based, keto, paleo and more.
Shoppers rely on Sprouts for introducing them to new, exclusive, and unique products and each month, shoppers can look for “New For You” icons throughout the store to discover these specially curated items.
The “New for You” exclusive to Sprouts products available in May include:
- In the bakery, Sprouts vegan muffins are available in three new flavors. These are made using whole, simple ingredients with no artificial colors or preservatives.
- Vegan Blueberry (4-pack)
- Vegan Cranberry Orange (4 pack)
- Vegan Double Chocolate (4 pack)
- Sprouts brand seasonal Cherry Vegan Protein – made with non-GMO ingredients and is allergen friendly. Each serving offers 20 grams of protein, 5 grams of carbohydrates and 2 grams of fat.
- Sprouts brand Cherry Whey Protein – made with hormone and antibiotic free whey protein and offers 18 grams of protein, 4 grams of carbohydrates and 1 grams of fat per serving.
- In the frozen aisle, Sprouts Grain Free Original Tortillas (6” or 10” sizes) – a low carb and grain free alternative to traditional tortillas.
- Four new items from PuraVida. PuraVida’s mission is to provide products that are made with ethically sourced, all-natural ingredients that are packed full of nutrients and vitamins that taste delicious.
- Fire Roasted Mexican Style Street Corn
- Garlic Parmesan Green Beans
- Flame Grilled Spicy Sesame Broccoli
- Flame Grilled Provençale Vegetables
- In the meat and seafood department, shoppers will find Sprouts skewers in three new varieties:
- Jamaican Jerk Salmon Skewer Meal – featuring responsibly sourced salmon, onion, bell pepper and zucchini
- Gourmet Chicken Skewers in four flavors: Cilantro Lime, Fiery Orange, Black Garlic and Korean BBQ
- Gourmet Beef Skewers in three flavors: Black Truffle, Korean BBQ and Black Garlic
- Teton Waters Ranch, Top Dogs – made from a blend of mushrooms, carrots and butternut squash, these Top Dog hot dogs are high in flavor and low in saturated fat, sodium, cholesterol and calories. They are gluten-free, certified humane using grass-fed beef with no hormones or antibiotics. Fully cooked and ready to enjoy topped with your favorite condiments.
- Jeff’s Garden Foods proudly sources the best ingredients from the garden to create healthy, flavorful pantry items that are made with non-GMO, gluten-free ingredients that do not include artificial flavors or colors. The three new items are:
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- Spanish Smoked Paprika Olives
- Southwestern Chili Spiced Olives
- Italian Antipasto Olives – a colorful combination of large green olives, tangy pepperoncini, bell peppers and savory garlic.
- Koops’ Organic Honey Mustard – Koops’ uses the finest ingredients that are non-GMO, gluten-free and organic along with simple processing to create their products. The Honey Mustard is a decadent blend of sweet and subtle that elevates anything you add it to.
- In deli, shoppers will find several freshly made Sprouts salads that are chef-created full of healthy veggies and unique toppings, including:
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- Chicken Cobb Salad
- Better Beet with Pecans Salad
- Mediterranean Greek Salad (Family Size)
- Miso Tangy Crunch Salad
- Little Sesame was started by two veteran chefs. The products use simple, high-quality ingredients that are Kosher, made with organic regeneratively farmed chickpeas and non-GMO. The two new items exclusively available at Sprouts are:
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- Tahini Sauce
- Preserved Lemon Hummus
The “New for You” products that will be available in June are:
- Sprouts bakery items are created with high-quality, natural ingredients that do not include artificial colors, flavors or preservatives:
- Black Cherry Biscotti
- Vegan Triple Berry Muffins
- Vegan Cherry Granola Cookies
- Blueberry Lemon Cookies
- Sprouts Cherry Balsamic Chicken One Pan Meal made from chicken that is always fresh and never frozen and raised with no antibiotics. Comes with Romanesco, cauliflower, green beans, dried cherries and feta cheese. This meal is ready to bake and enjoy.
- Cherry Balsamic Salmon One Pan Meal featuring salmon that is responsibly sourced served withRomanesco, cauliflower, green beans, dried cherries, and feta cheese. . This meal is ready to bake and enjoy.
- Force of Nature – These eco-friendly meats are 100 percent grass-fed, pasture-raised and wildlife-friendly. The company has a conservation focus and a steward of the land. Two new products that will be available are:
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- Classic Ancestral Beef Grassfed Meatballs
- Homestyle Bison & Beef Meatballs
- Sprouts Gourmet Chuck & Brisket Blend Burgers made from premium chuck and brisket ground beef. Topping and flavor options include caramelized French onion, Steakhouse peppercorn, Jalapeno, Bacon and Cheddar
- Sprouts Duets are a fun and indulgent treat in the frozen aisle – perfectly paired sorbet and gelato combinations and are crafted to perfection. The new Gelato flavors found in the frozen aisle:
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- Sour Cherry & Italian Sweet Cream Gelato
- Passion Fruit Sorbet & Italian Sweet Cream Gelato
- Mango Sorbet & Coconut Gelato
- Raspberry Sorbet & Chocolate Gelato
- Coconut Sorbet & Chocolate Gelato
- Seasonal Cherry Chocolate Gelato
- Seasonal Sour Cherry Sorbet made with all-natural ingredients
- Sprouts ready-to-eat burritos found in the frozen department make a delicious lunch or dinner. The burritos are hand rolled using the best ingredients and are high in protein. The new flavors are:
- Chicken Fajita Burrito
- Carne Asada Beef Burrito
- Pork Al Pastor Burrito
- Bean and Cheese Burrito
Sprouts is open daily and welcomes shoppers with a farmers market experience and open layout featuring fresh produce at the center of the store. For a list of stores by region or to see other locations coming soon, visit sprouts.com/stores.
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Bell Flavors & Fragrances Makes Leadership Changes
Bell Flavors & Fragrances, Inc. has made strategic executive leadership changes within the company’s U.S. Flavor and Quality Compliance, Operational Excellence and Environmental Health & Safety divisions at its global headquarters in Northbrook, Ill.
“Congratulations on all well-deserved promotions at Bell Flavors & Fragrances. I thank these experts for their leadership and look forward to their continued success as they inspire Bell employees to uphold total customer satisfaction,” said Ron Stark, president & CEO.
Cody Heinz has been promoted to vice president of U.S. Flavor Sales in Northbrook. Since joining Bell in September 2012, Heinz has held positions with increased responsibility, most recently serving as director of U.S. Flavor Sales.
In his new leadership role, Heinz will drive the strategic direction of and oversee Bell’s Flavor Sales division, with a continued focus on growth and performance through all stages of the customer experience.
Heinz earned his undergraduate degree from Miami University and master of business administration degree from the Lake Forest Graduate School of Management. He is actively involved in the flavors and fragrances industry and holds a variety of professional appointments, such as being part of the National Confectioners Association’s 2024 Class of Future Leaders, 2025 Western Candy Conference Chairman and serving as a committee member for the Flavor Extract Manufacturers Association, NCA and more.
Justin Kozlowski has been promoted to vice president and commercial general manager of flavors in Northbrook. He joined Bell in June 2023, previously serving as the vice president of beverage, flavor creation & application.
In this new role, Kozlowski will manage Bell’s Flavor Sales, Creation, Application and Administration teams. He will ensure that Bell’s go-to-market strategy is executed with excellence, bringing targeted consumers closer to our customers’ brands through superior flavor experiences.
Kozlowski earned a bachelor of science degree in chemistry from DePaul University, a master of science degree in Food Science from the University of Illinois and a master of business administration degree from Northwestern University’s Kellogg School of Management. As a certified flavorist, he has been in the flavor industry for 20 years and is active as a Society of Flavor Chemists board member.
Mike Smith has been promoted to vice president of flavors and fragrances, quality compliance, operational excellence and environmental health & safety. Smith has been with Bell since July 2020, previously serving as the senior director of manufacturing at Bell’s Middletown, N.Y.. facility. He will now be based in Northbrook.
In his new role, Smith assumes executive leadership and is responsible for overseeing and developing strategies, policies and procedures for Bell’s Quality Compliance, Operational Excellence and Environmental Health and Safety teams.
Additionally, Smith will be responsible for maintaining relevant sustainability and quality management certifications and ensure ongoing compliance with local and federal food, chemical and occupational safety regulations.
Smith earned his bachelor of arts degree in government and history from the University of Notre Dame and his master of business administration degree from the University of Wisconsin-Parkside. He is both HACCP and PCQI-certified.
Kenneth Beecher has been promoted to director manufacturing at Bell’s Middletown site. Beecher has been with Bell since 2018, previously serving as the associate director of manufacturing since 2022.
In his new role, Beecher will manage all safety, quality and service goals in accordance with Bell policies, SQF standards and government regulations.
He’ll also lead the Middletown team as an active member of Bell’s Food Defense, HAACP, GMP, Food Safety and Quality Development and Recall teams while ensuring that departments ranging from Inventory Control to Quality Systems operate at peak performance.
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FDA Rules Tara Flour Fails to Meet GRAS Standard
The U.S. Food and Drug Administration has determined that tara flour in human food does not meet the Generally Recognized As Safe (or GRAS) standard and is an unapproved food additive. The FDA’s assessment of the ingredient is detailed in a memo added to the agency’s public inventory. Increased transparency of our assessment of ingredients in the food supply is part of our approach to enhance food chemical safety.
Under the Federal Food, Drug, and Cosmetic (FD&C) Act, any ingredient used or intended for use in food must be authorized by the FDA for use as a food additive unless that use is Generally Recognized As Safe or GRAS by qualified experts or meets a listed exception to the food additive definition in the FD&C Act. An unapproved food additive is deemed to be unsafe under the FD&C Act.
In 2022, Daily Harvest used tara flour in a leek and lentil crumble product which was associated with roughly 400 adverse event reports. The firm took prompt action to voluntarily recall the product and conduct its own root cause analysis, during which they identified tara flour as a possible contributor to the illnesses. To date, the FDA has found no evidence that tara flour caused the outbreak; however, it did prompt the agency to evaluate the regulatory status of this food ingredient.
The FDA’s evaluation revealed that there is not enough data on the use of tara flour in food, or a history of its safe use, to consider it GRAS. There is no food additive regulation authorizing the use of tara flour in food. Uses of food ingredients that are not GRAS, not authorized as food additives, and not excepted from the Federal Food, Drug, and Cosmetic (FD&C) Act’s food additive definition are unapproved food additives. Food that is, or contains, an unsafe food additive is considered adulterated.
Manufacturers who are considering using tara flour as an ingredient in food are responsible for ensuring that its use is safe and lawful and are encouraged to consult with the FDA. At this time, the FDA is not aware of evidence that shows that tara flour is a food ingredient being developed domestically or that there are any products containing tara flour that are currently being manufactured in the United States.
The FDA instituted screening at ports of entry for tara flour used as an ingredient in imported food or imported for sale in bulk. The agency has not detected any recent shipments of that flour in imported products as of today.
The FDA remains committed to monitoring new ingredients in the food supply to ensure they meet relevant safety standards. The FDA’s assessment of chemicals in the food supply is part of our commitment to food safety and public health.
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