Crisp Power Healthy Pretzel Snack Launches in Select Costco Stores
Crisp Power, the latest launch from the snack innovators behind Dream Pretzel, is rolling out its healthy high-protein, low-carb pretzels in select Costco locations. Beginning June 1, the patent-pending pretzels will hit shelves to make snack time easier for Costco members starting with San Diego, Albuquerque, Las Vegas, Denver and Utah with more to come. With this debut, now is the time to say goodbye to empty calorie snacks and deceptively sugary protein bars.With a large punch of protein in just one serving, Crisp Power makes snack time count. Crisp Power brings consumers a plant-based snack consisting of grains and legumes, with 15 grams of protein, 6 grams of dietary fiber, 3 grams of net carbohydrates and all nine necessary amino acids (BCAA) in one serving. These first-of-its-kind pretzels bring a more convenient and an even tastier option for protein consumption. While maintaining its status of being keto-friendly, diabetic-friendly, sugar-free and plant-based, the protein itself is a good source of protein certified by the FDA and is great for anyone looking to boost their daily protein consumption.
Crisp Power represents a new arena in the high-protein market where smart choices and incredible flavors come together to fuel the day, from the time folks start their workout, workday or weekend. With these new snacks, fitness lovers, busy moms, teens, tweens and every snacker in between gets a more convenient and tastier option for protein consumption. With no sugar at all, very few carbohydrates and no artificial flavors or fragrances, Crisp Power brings a high-quality protein that also contains all the necessary BCAAs for anyone looking to enrich their protein intake conveniently.
“After years of exploring and developing the perfect snack recipe that powers up the protein and dials down the carbs, we are overjoyed to finally introduce our delicious Crisp Power snack bags to Costco customers. Crisp Power’s patent-pending pretzels are irresistibly crunchy, deliciously versatile and full of both protein and fiber so our customers feel better with every bite,” said Gilad Zilberberg, founder, and CEO of Crisp Power.
Crisp Power is revolutionizing how simple it is to eat between meals with its Sea Salt, Sesame and Everything options. Every bite satisfies the craving for a savory treat yet empowers snackers to get what they need in a new way – beyond protein bars and power bites. Anyone can enjoy the power of the pretzel as a quick nosh straight out of the bag or paired with hummus, healthy dips and cheeses.
For those looking to grab a quick bite on the go, fuel up for a workout, or share with friends and family, Crisp Power is designed to fit seamlessly into everyday occasions. In the snack aisles often dominated by empty calorie options, Crisp Power aims to stand out as a beacon of health and flavor. Crisp Power is proud to introduce a product that challenges the norms of the snack aisle and offers a nutritious alternative. By entering the grocery shelves, the new protein pretzels will transform how people perceive snacks, showing that indulgence and health can coexist. Whether nestled among traditional snacks or highlighted in a health-focused section, Crisp Power is set to revolutionize snack time, offering a guilt-free, protein-rich choice for those in search of something better.
Costco shoppers can exclusively find Crisp Power’s unique value bags for this best-in-class better-for-you low-carb snack, for a total of 195 grams of protein per purchase; only 5 cents per gram!
Crisp Power is available at Costco in the San Diego Region while supplies last including stores in California, New Mexico, Nevada, Colorado, and Utah with plans to roll out nationwide.
For more information, visit crisppower.com.
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Impossible Chicken From Plants Lands in Whole Foods Market
This month, Impossible Foods is bringing its fan-favorite Impossible Chicken From Plants to select Whole Foods Market locations in the United States, expanding consumer access to delicious, nutrient-dense meat from plants that’s better for the planet.
Starting May 2024, Whole Foods Market shoppers can enjoy the No. 1 chicken-from-plants product in the United states, Impossible Chicken Nuggets, which are described as tasting as good or better than animal chicken nuggets in a consumer taste test. Impossible Chicken Nuggets will be joined in the freezer aisle by Impossible Chicken Patties – preferred by 61 percent of consumers over a leading animal chicken patty –– as well as both of their spicy counterparts.
Impossible Chicken Nuggets and Chicken Patties offer high-quality protein and fiber in each golden, savory serving, and are nutritionally competitive with their animal counterparts with no cholesterol, up to 35% less total fat and up to 60 percent less saturated fat. Impossible Chicken is also responsible for approximately 44 percent less water consumption, 49 percent less land usage and 36 percent less greenhouse gas emissions than animal chicken.
“Launching in Whole Foods Market is a proud moment that’s been a long time coming. Impossible Chicken will now be broadly available and distributed in retail across America – we can’t emphasize enough the impact this will have on the consumer, the category and the planet,” said Peter McGuinness, president and CEO of Impossible Foods. “We’re already available in tens of thousands of retail stores across the country, and working with Whole Foods Market allows us to reach even more shoppers. They’re more conscious about their well-being and the environment, and are seeking delicious, nutritious food options that match their lifestyle. We look forward to Impossible Chicken being added to their weekly grocery lists.”
Whole Foods Market is widely recognized for helping bring organic and natural food products into the mainstream. Now, the leading natural foods purveyor is further expanding accessibility to plant-based products with Impossible’s best-selling chicken from plants.
“We’re thrilled to announce the arrival of Impossible Chicken From Plants at Whole Foods Market,” said Christopher Manca, principal category merchant at Whole Foods Market. “This exciting addition reflects our commitment to providing diverse, flavorful options for plant-based eaters, making it even easier to enjoy delicious meals that align with our customer’s dietary preferences.”
The announcement comes as Impossible Foods continues its streak as the fastest growing major meat from plants brand in U.S. retail, outpacing the growth rate of the rest of the U.S. plant-based meat category in both dollar sales and unit sales across its expansive network of more than 30,000 retail locations. In March 2024, the company revealed it would be leveraging this position of strength to evolve its overall brand identity to be more welcoming and approachable to flexitarians and meat-eating consumers, as it seeks to further grow awareness and household penetration for itself and the broader plant-based category.
Shoppers across the US can expect to see Impossible Chicken in its new, bold red packaging in the freezer aisle of select Whole Foods Market locations over the coming weeks.
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Mush Foods, Pat LaFrieda Launch LaFrieda 50CUT Burger
Mush Foods, the culinary innovator behind 50CUT, the mushroom and mushroom root blend for chefs, partnered with Pat LaFrieda, America’s most iconic meat purveyor, to launch the new LaFrieda 50CUT Burger.
Mush Foods, the culinary innovator behind 50CUT, chef-ready mushroom and mushroom root blends for restaurants and foodservice, has partnered with Pat LaFrieda, America’s most iconic meat purveyor, to launch the new LaFrieda 50CUT Burger. The first nationally co-launched burger made with 50CUT is a 6-ounce mouth-watering beef and mushroom patty that can satisfy any burger lover’s craving, while boosting nutrition, increasing yield, and improving environmental impact with every bite. 50CUT is crafted from mushrooms and mushroom roots grown in upstate NY and is available to Pat LaFrieda’s more than 1,600 restaurant and foodservice customers nationwide.
“Pat LaFrieda is an inspirational innovator and a visionary champion of up-and-coming partners that help expand and develop the meat category. We couldn’t have asked for a more experienced and trusted partner to introduce our first 50CUT collaboration to restaurants, contract foodservice operators and chains nationwide,” said Shalom Daniel, CEO and co-founder of Mush Foods. “The LaFrieda brand is synonymous with excellence and boasts a legacy of firsts, continually raising the bar and setting the direction for the entire category. I’m thrilled to have co-crafted this special blend burger now available to LaFrieda customers.”
The LaFrieda 50CUT burger is a 50-50 blend that pairs equal measures of premium ground beef with a mix of premium mushrooms such as oyster, trumpet, shiitake, and lion’s mane, to add a rich umami flavor, improve yield and enhance nutrition in the burger. This is achieved while retaining the juicy, meaty taste and texture of full-beef burgers. The result is a deeply satisfying, protein-rich patty that addresses the environmental concerns of consumers and the restaurant industry today.
“There is an art to a great burger, and the LaFrieda 50CUT is going to amaze burger lovers. It delivers on every expectation for a delicious burger while adding nutritional value and being gentler to the planet,” said Pat LaFrieda, CEO of Pat LaFrieda Meat Purveyors. “I’m passionate about pushing boundaries and growing the business through innovation. After tasting 50CUT, I was ready to team with Mush Foods to introduce a LaFrieda 50CUT beef burger 20 years after I purchased the first burger machine for the business.“
LaFrieda 50CUT is available now for menus nationwide.
Food industry veteran Shalom Daniel, Dr. Idan Pereman (agriculture) and Dr. Dan Levanon (biology) started Mush Foods, a culinary innovator and creator of 50CUT, a unique line of premium mushroom and mushroom root blends for use in meat dishes. When added to ground meat, 50CUT provides all the beneficial attributes of mushrooms, like umami flavor and positive nutrition, while significantly reducing the environmental impact of the dish.
Based in New York, Mush Foods works with local farmers to grow mushrooms and mushroom roots above ground through a proprietary and sustainable cultivation technique that maximizes access to this nutrient-rich and delicious culinary treasure that usually remains buried underground. Chefs and diners can count on 50CUT’s clean label – no seasonings, no binding agents, no additives, or preservatives.
Pat LaFrieda is a renowned third-generation butcher and CEO of Pat LaFrieda Meat Purveyors. Famous for dry aged beef and working with small domestic farms from all around the country, LaFrieda supplies over 1,600 of the nation’s finest restaurants with prime beef and other meats, from tomahawk steaks and ribeyes to wagyu beef, burgers, lamb and chicken. He has created over 50 custom hamburger blends and is the mastermind behind the famous “Black Label Burger” at Minetta Tavern, as well as signature custom blends for the likes of Shake Shack, Union Square Café and Blue Smoke. His state-of-the-art 50,000 sq. ft. flagship production facility boasts the largest dry aging room in the world.
In 2012, Food Network debuted “MEATMEN,” the reality show that followed Pat, his father Pat LaFrieda Sr. and his cousin Mark Pastore through their daily work, meeting with the most famous chefs around in the most sought-after restaurants.
LaFrieda has two Pat LaFrieda Original Filet Mignon Steak Sandwich kiosks at Citi Field – the home of the New York Mets, in addition to a full service restaurant, the Pat LaFrieda Chop House. And in 2014, LaFrieda Meats became the official burger of the Mets, in addition to adding a Meatball Slider stand. He also operates a Pat LaFrieda stand at DUMBO’s Time Out Market, and supplies the entire U.S. Open with beef every year in addition to operating his own stands there.
In fall 2014, Atria Books published Pat’s first book, “Meat: Everything You Need to Know.” It’s a veritable meat encyclopedia from which home cooks can learn Pat’s best meat tips, recipes, stories and more.
In October 2021, Ecco published Pat’s second book, Glorious Beef: The LaFrieda Family and the Evolution of the American Meat Industry,a fascinating chronicle of his family’s storied history from humble beginnings to the top echelon of the meat industry.
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