TWIX Makes Some Dough

Twix, part of the Mars family of brands, announced a new flavor to its lineup: Twix Cookie Dough. The new flavor pairs classic Twix cookie bars with a creamy cookie dough- flavored layer, sprinkled with chocolate cookie bits and coated with milk chocolate.

“Mars is thrilled to announce Twix Cookie Dough as our newest flavor innovation,” said Michelle Deignan, Mars Wrigley senior brand director. “Twix Cookie Dough is the perfect mashup of two fan favorites — our classic Twix bar and the nostalgic flavors of cookie dough — all wrapped into one.”

Twix Cookie Dough will be available nationwide beginning December 2022.

Land O’Lakes Has a Ball

Land O’Lakes is taking measures into its own hands with the launch of Land O’Lakes Butter Balls: half-tablespoon butter balls for everyday cooking. Inspired by consumers who spent more time in the kitchen during the pandemic, the new product offers butter in a pre-portioned size designed to make culinary ventures easier.

“Innovation is core to Land O’Lakes, and we see this product as the answer to the convenience consumers crave while staying true to the great product they rely on — sweet cream butter,” said Heather Anfang, U.S. vice president of Land O’Lakes Dairy Foods. “While the pandemic created unprecedented challenges across all industries, our commitment to innovation never wavered — and instead, we chose to lean in and are excited to bring this unique product to consumers this summer.”

Jack Daniel’s and Coca-Cola Join Forces

No need to get out the cocktail shaker. Brown-Forman Corp. and The Coca-Cola Co. have debuted a branded, ready-to-drink (RTD) pre-mixed Jack & Coke. Inspired by the classic bar cocktail, the new product will be made with Jack Daniel’s Tennessee Whiskey and Coca-Cola. The beverage will be available in markets around the world, with initial launch planned for Mexico in late 2022.

“This relationship brings together two classic American icons to deliver consumers a taste experience they love in a way that is consistent, convenient and portable,” said Lawson Whiting, CEO and president of Brown-Forman Corporation.

A zero-sugar version of the beverage will also be available.

Under Review

News of major recalls means it’s time to review food safety policies, said more than half of respondents in our June 2022 online reader poll.

Setting Up for Sesame

Food companies are preparing to comply with new requirements in best practices and labeling for the ninth major allergen, sesame. The following data is from a June 2022 online reader poll.

In Memoriam: Bill Pursley

Pursley, longtime vice president of food safety education at the American Institute of Baking (AIB) International, passed away on June 12.

TOPEKA, Kan. — Bill Pursley, longtime vice president of food safety education at the American Institute of Baking (AIB) International, died on June 12 in Topeka, Kan. He was 75.

For nearly 32 years, Pursley led AIB International’s food safety audits and education business, helping food companies understand and manage food safety good manufacturing practices and prerequisite programs. After retiring from AIB in 2012, he worked as a consultant.

Pursley received his master’s in grain science from Kansas State University, then joined the American Institute of Baking in 1975 as an inspector and worked in northeast U.S. and Canada. He later moved to AIB headquarters as program coordinator, then director of the audit services, and started the Food Safety & Defense Educational Department. During this time, Pursley was instrumental in establishing offices or co-associations with many countries, including Europe, Japan, Latin America and China.

Pursley was also a leading educator, having conducted numerous training seminars and audits worldwide. He educated thousands of students about the role they play in protecting the nation’s food supply.

Al St. Cyr, a longtime colleague of Pursley’s at AIB, shared on LinkedIn that Pursley was “just as comfortable working with people on the plant floor as in the corporate board room. Bill had a unique ability to get to the core of an issue and come up with a solution. He was a gifted teacher and helped tens of thousands of people in the food industry understand their role in protecting the integrity of the food they work with. He will be missed.”

In lieu of flowers, contributions can be made to: Jamie’s Wish Foundation or Manhattan Kiwanis Scholarship Fund, P.O. Box 876, Manhattan, KS 66505.