Baking & Snack - February 2008 - 123

124

NEW ON THE SHELF

Ⅵ The Snack Factory, Princeton, NJ, adds
a new Buffalo Wing variety to its Pretzel
Crisps lineup of baked and cholesterolfree snacks. The
100-Cal serving of
10 crisps contains
1.5 g of fat and 3
g of protein. Like
the other varieties
in the Pretzel Crisp
line, the Buffalo
Wing flavor is free
of saturated and trans fats. The crisps are
available in 2.5-, 5- and 6-oz packages.
www.pretzelcrisps.com
Ⅵ Roman Meal, Tacoma, WA, introduces
all-natural hot cereal made with whole
grains. Available in Northwest Trails,
Vermont Maple, Dark Chocolate Razz
and Cranberry Passion varieties, the hot
cereals are made with real fruit, seeds and
organic barley, oats,
rye and whole flax. The
heart-healthy product,
which contains natural
beta-glucan, is an excellent source of fiber (5
g) and a good source of
omega-3. The ingredients are certified fair
trade, and the product is
certified as 100% whole

grain by the Whole Grains Council.
The company also adds a Dark Chocolate
Peanut Variety to its 100% Whole Grain
& Fruit Soft & Chewy snack bars. The allnatural bars, made without artificial flavors,
colors, refined sugars or high-fructose corn
syrup, are an excellent source of whole
grains (16 g) and an excellent source of fiber
(5 g).www.elementscereal.com
Ⅵ Think Products, Ventura, CA, introduces think5 nutrition bars, which combine
five cups of fruit and vegetables into one
bar. The gluten-free bars feature broccoli,
spinach, apples and cranberries. Available
in Red Berries and Chocolate Covered Red
Berries varieties, the bars contain 240 and
290 Cal, respectively. High in fiber and a
good source of omega-3 fatty acids, the
bars also provide essential nutrients, vita-

mins and minerals through the inclusion
of acerola berries, sweet potatoes, brown
rice, carrots, parsley, alfalfa grass, watercress, chlorella and grapes. The bars retail
for $2.79 to $3.29. www.thinkproducts.com
Ⅵ Amy's Kitchen, Petaluma, CA, introduces hot cereal bowls designed to mimic the
flavor and texture of slow-cooked grains.

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Ⅵ Bridor, Boucherville, QB, introduces
the award-winning 2008 Flavor of the
Year bread products.
The ready-to-bake
lunch Viennese pastry
is made with pure
butter. Designed as a
food service product, the bread was
jointly developed by
the company's R&D
department. The second award winner is
the company's Bridor'n fibre baguette with
additional fiber. www.bridor.com

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For more information, see Page 133

BAKING & SNACK / February 2008

The bowls are available in Oatmeal, Cream
of Rice, Steel-Cut Oats and Multi Grain,
made with seven organic whole grains.
The hot cereals are lightly sweetened with
organic agave
nectar. A 9-oz
package retails
for $2.29.
The company
also offers nondairy Cheeze RiceCrust pizza. The
6-oz, single-serve pizza is topped with soybased mozzarella and ricotta cheeses, Amy's
authentic Italian pizza sauce, made with
organic sun-ripened tomatoes and a blend of
herbs.The gluten-free pizza retails for $3.99.
www.amys.com

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http://www.elementscereal.com http://www.pretzelcrisps.com http://www.amys.com http://www.thinkproducts.com http://www.bridor.com
Baking & Snack - February 2008

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