As ever you can find our complete running tally of what’s new in stores here. We update the lists on a weekly basis based on news coming out of manufacturers and grocery stores themselves. Certain items always catch our eye though, and these are those.
The plant-based space shows no sign of cooling off. If anything things are getting hotter and hotter. Beyond Meat announced their all new Beyond Chicken Tenders – but for now you can only find these in select restaurants. This emulates a similar strategy of how Impossible launched their fabulous Impossible Burger. Assuming the restaurant trials go well, here’s hoping to getting a hold of this one in store.
In more meat free news Sweet Earth have debuted three new breakfast bowls as well as launched tweaks to three of their deli meat products. Meanwhile Daiya have launched a new direct to consumer online store for their range of dairy free goods. Vevan have also launched this new line of vegan cheeses and OZO have expanded their line up to incline frozen nuggets, meatballs, chicken patties and a Smokehouse Burger; ground turkey should be coming soon too.
Those in need of a meaty treat instead should check out this new online meat delivery service from BElcampos.
In other news, one of our favorite condiment Tajín – released this new Fruity Chamoy Mild Hot Sauce and HERDEZ have a new Taqueria Street Sauce line up you might want to check out. In the seasoning space McCormick are also searching for a Director of Taco Relations. Sounds like a job we’d love.
Image credit, Beyond Meat (chicken tenders).
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!