Boulder Canyon partners with Grillo’s Pickle to unveil new flavored chips  

USA – Boulder Canyon, under Utz Brands, has partnered with Grillo’s Pickles for a second collaboration, unveiling Wavy Grillo’s Classic Dill Pickle Flavored Chips.   

This limited-time innovation debuted at Sprouts Farmers Market across the United States this November, building on the success of their 2023 kettle chip version that quickly gained fan acclaim.   

The chips fuse Grillo’s bold dill pickle taste, infused with garlic and vinegar notes, with Boulder Canyon’s signature wavy potato crisps cooked in avocado oil for premium crunch.   

These gluten-free, kosher-certified snacks use non-GMO ingredients and avoid seed oils, aligning with demand for healthier, high-quality options in the natural snack category where Boulder Canyon leads.   

The sturdy, wavy texture excels for dipping, delivering tangy, zesty bites that pickle enthusiasts crave.   

With over 30 years in better-for-you snacking, Boulder Canyon emphasizes select oils, such as avocado and olive, for superior flavor and freshness.   

This evolution targets snackers seeking elevated, craveable experiences.   

The launch taps into rising trends for unique, artisanal flavors amid premiumization in salty snacks.   

Utz Brands, with its portfolio including Utz and Zapp’s, distributes through grocery, club, and convenience channels nationwide.   

Grillo’s, known for fresh, cold-made pickles since 2008, expanded production in 2025 to support such ventures.   

This duo underscores ongoing innovation in clean-label snacking, blending cult flavors with advanced cooking methods.  

Pop Oats revolutionizes oat snacks with crunchy innovation  

Pop Oats has transformed traditional oats into a crunchy, boldly flavored snack, bringing unprecedented texture to the oat aisle with its patent-pending popping process.   

Launched as a nutritious alternative to conventional oat products, these non-GMO whole oat kernels deliver a popcorn-like crunch combined with savory seasonings, appealing to health-conscious consumers seeking indulgent yet wholesome options.   

The announcement highlights oats’ evolution from soft breakfast staples to versatile, anytime snacks roasted to perfection.   

The core technology involves heating, drying, and soaking oat groats to create an airy expansion and distinctive bite, distinct from puffed oats used in cereals.   

Flavors like BBQ, White Cheddar, and Butter Sea Salt target snackers craving corn nut-style crunch without compromising oats’ fiber-rich nutrition.   

Gluten-free and made with simple ingredients, Pop Oats positions itself for applications in granola clusters, chocolate bars, and toppings, preserving nutritional integrity through scaled commercial production.   

Founded by UC Berkeley alumni Marc Pfeiffer and Rodger Morris, Pop Oats emerged from kitchen experiments and collaborations with UC Berkeley’s food science department and the USDA.   

Early funding included a startup accelerator award and SBIR grants, enabling R&D into oat varieties and moisture performance in recipes.   

Now available online and at independents, the brand emphasizes bold taste with clean-label appeal, expanding beyond breakfast norms.   

This launch taps into rising demand for innovative oat-based snacks amid premiumization trends, competing with rolled oats and bran by offering snackable convenience.   

Consumer testing at festivals confirmed appeal, with plans for retail expansion and potential licensing.   

Pop Oats underscores oats’ versatility, blending superfood status with craveable crunch for millennials and families.   

The initiative reflects broader industry shifts toward functional, textured innovations, positioning Pop Oats as a leader in the evolving snack landscape.  

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