Boulder Canyon Natural Foods introduces new varieties of Canyon Cut
Boulder Canyon Natural Foods has introduced two new varieties of its Canyon Cut line of kettle-cooke…
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ulder Canyon Natural Foods has introduced two new varieties of its Canyon Cut line of kettle-cooked, ridged potato chips that appear in grocery stores this month.
Avocado Oil Canyon Cut potato chips are cooked in 100% avocado oil and are flavored with just a touch of sea salt. Olive Oil Canyon Cut chips are cooked in 100% olive oil and feature a tasty combination of sea salt and cracked pepper. The new Avocado Oil and Olive Oil varieties of Canyon Cut chips join the existing line that includes Totally Natural (original), Sour Cream & Chives and Honey Barbeque flavors. Both new varieties will appear in grocery stores in August with a retail price of $2.99-3.29 per 5.25-ounce and 6oz. bags, respectively.
Avocado and olive oils are made up of monounsaturated fats that are generally considered healthier dietary options compared to oils with trans fats.
"The fastest growing variety of Boulder Canyon's regular kettle-cooked chips is Olive Oil, so we're certain consumers will respond well to the canyon cut variety as well as the introduction of our first avocado oil chip," said Steve Sklar, senior vice president of marketing for Inventure Foods Inc., the parent company of Boulder Canyon. "Dietary benefits aside, avocado and olive oils impart this unique, subtle flavor that set them apart from anything else in the potato chip aisle. And the crunch of these chips is out of this world."
Like all Boulder Canyon snacks, Avocado Oil Canyon Cut and Olive Oil Canyon Cut feature only natural ingredients and contain no trans fats, no cholesterol and no MSG. In addition, they are gluten free, Kosher certified and Non-GMO Project verified.
The Canyon Cut line from Boulder Canyon has been a hit with natural snack food consumers since it was re-introduced last fall. The unique chips are cooked in small batch kettles to provide a more uniform heft and a heartier crunch, and the kettle-cooked approach provides as much as a 30% reduction in fat from traditional continuous-cooking methods.
ulder Canyon Natural Foods has introduced two new varieties of its Canyon Cut line of kettle-cooked, ridged potato chips that appear in grocery stores this month.Avocado Oil Canyon Cut potato chips are cooked in 100% avocado oil and are flavored with just a touch of sea salt. Olive Oil Canyon Cut chips are cooked in 100% olive oil and feature a tasty combination of sea salt and cracked pepper. The new Avocado Oil and Olive Oil varieties of Canyon Cut chips join the existing line that includes Totally Natural (original), Sour Cream & Chives and Honey Barbeque flavors. Both new varieties will appear in grocery stores in August with a retail price of $2.99-3.29 per 5.25-ounce and 6oz. bags, respectively.
Avocado and olive oils are made up of monounsaturated fats that are generally considered healthier dietary options compared to oils with trans fats.
"The fastest growing variety of Boulder Canyon's regular kettle-cooked chips is Olive Oil, so we're certain consumers will respond well to the canyon cut variety as well as the introduction of our first avocado oil chip," said Steve Sklar, senior vice president of marketing for Inventure Foods Inc., the parent company of Boulder Canyon. "Dietary benefits aside, avocado and olive oils impart this unique, subtle flavor that set them apart from anything else in the potato chip aisle. And the crunch of these chips is out of this world."
Like all Boulder Canyon snacks, Avocado Oil Canyon Cut and Olive Oil Canyon Cut feature only natural ingredients and contain no trans fats, no cholesterol and no MSG. In addition, they are gluten free, Kosher certified and Non-GMO Project verified.
The Canyon Cut line from Boulder Canyon has been a hit with natural snack food consumers since it was re-introduced last fall. The unique chips are cooked in small batch kettles to provide a more uniform heft and a heartier crunch, and the kettle-cooked approach provides as much as a 30% reduction in fat from traditional continuous-cooking methods.
