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Snack ProductsCandy IndustryCandy ProductsNew Candy ProductsFruits & NutsBetter-For-You Confections

Karma Nuts new flavors

Karma Nuts, Dublin, Calif.

By Alyse Thompson-Richards
Karma Nuts
March 22, 2017
Karma Nuts new flavors
Karma Nuts, Dublin, Calif.
(925) 961-5491
 
Description: Karma Nuts, a producer of cashew snacks, is expanding its lineup with five new flavor offerings and by rolling out two new package sizes.
 
All Karma products are non-GMO, gluten free, vegan, kosher, contain no artificial colors or flavors and are a good source of six essential minerals. New varieties include:
  • Lightly Salted Wrapped: Dry roasted in their natural skin with no added oil and just a hint of sea salt. 
  • Cinnamon Wrapped: Sweet and savory with hints of cinnamon spice and vanilla. Dry roasted so they’re extra crunchy and nutritious.
  • Lime Twist Wrapped: The perfect blend of zesty and tangy lime flavor. Dry roasted with their natural skin.
  • Peri Peri Roasted (Chili Spice): Roasted with an exotic blend of red pepper and chili spices.
  • Coconut Crunch Roasted: Extra crunchy with a hint of sweetness and real coconut flakes.
These flavors join Karma Nuts' three existing flavors: Premium Salted Wrapped, Original Roasted and Raw Jumbo Cashews, which also are now available in 8-oz. jars and 1.5-oz. snack packs.
 
Ingredients (Peri Peri Roasted): Cashews, chili, onion, garlic, salt, maltodextrin, sunflower oil, natural cane sugar, lime powder, citric acid, natural chili extract, natural onion extract and natural garlic extract.
 
S.R.P.: (8 oz.) $9.99
KEYWORDS: cashews KARMA Nuts new products

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Alyse thompson 200px
Alyse Thompson-Richards has held many positions with BNP Media, first serving as an intern at Candy Industry magazine in summer 2012. She joined Candy Industry's staff full time as associate editor in August 2016 after a few years at newspapers in West-Central Illinois, becoming managing editor in March 2019. Alyse has also served as managing editor of Cannabis Products magazine since March 2019, and is currently the editor-in-chief of Food Engineeering magazine. She has bachelor’s degrees in journalism and Spanish from Western Illinois University.

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