Following the brand’s August launch of Buffalo Hummus made with Frank’s RedHot, BBQ Hummus inspired by Stubb’s and Southwest Hummus, Sabra’s September releases are intended to substitute popular dips, ranch and French Onion, nodding to its plant-based and dairy-free content.
“We’re thrilled to launch another big flavor innovation in dips,” Olu Diyalu, global chief research, development and sustainability office, Sabra, said in a recent press release. Diyalu highlights the hummus’ herbal and spice notes and creamy texture, underscoring taste and texture as key drivers for consumers across all age groups.
Sabra’s hummus, which is made from chickpeas grown on family-owned farms in the Pacific Northwest, is non-GMO, vegetarian, gluten-free, kosher, vegan and contain no artificial preservatives, “making them a delicious…choice for vegans and millions of lactose-intolerant Americans who avoid standard white dips,” the company stated.
Harissa, a hot chili pepper paste, is typically made with roasted red peppers, garlic paste, caraway seeds, coriander seeds, cumin and olive oil, exhibiting a smokey flavor. Sabra’s Harissa “pairs the bite of red chiles with the rich flavors of coriander and caraway,” the company stated.
Sabra’s latest foray into Mediterranean flavors aligns with consumers looking for healthy and flavorful products, as well as global flavors made even more popular during the pandemic.
Herbs and spices continue to provide consumers for healthy alternatives to salt, particularly in the snack category, as well as dressings, sauces and condiments. With an expected CAGR of 3.6% between 2023-2033, the herbs and spices market, according to a Future Market Insights report, is projected to grow from $171 billion to $243 billion in the same period.
The food as medicine movement is among the key drivers in the growth of the category, with a “growing awareness regarding the medicinal and physiological benefits of herbs and spices, such as antiviral and antibacterial properties…[and] incorporating cholesterol-lowering herbs and spices in the diet,” according to the report.
[Editor's note: Interested in the food as medicine movement? Join FoodNavigator-USA at our free upcoming online Futureproofing The Food System -- a three day summit with a dedicated track exploring food as medicine. Learn more and register HERE.]