New Goldfish Frank's RedHot crackers created to appeal to adult fans

Company says ‘Hot’ is the top requested Goldfish flavor across social media.

Goldfish, has teamed up with America's No. 1 hot sauce brand, Frank's RedHot to create a spicier version of the beloved crackers, Goldfish Frank's RedHot crackers. And Goldfish hopes the new flavor will appeal to adult consumers.

"We learned that adults are big fans of Goldfish and it's an appetite we've never fully satisfied," said Janda Lukin, chief marketing officer, Campbell Snacks, which owns the Goldfish brand. "'Hot' is the No. 1 most requested Goldfish flavor across social, so we wanted to bring the heat with an unexpected partnership between Goldfish and Frank's that fans will love."

New Goldfish Frank's RedHot crackers are made with the classic hot sauce ingredients consumers know, including notes of vinegar for acidity and a premium blend of aged cayenne peppers for the perfect blend of flavor and heat.

The spicy new snack also offers up the great taste consumers expect from The Snack That Smiles Back, now with the heat you crave from Frank's RedHot.

"At Frank's we are always looking for new ways for our fans to enjoy our hot sauce. This limited-edition Goldfish flavor brings a spicy bite to a nostalgic everyday snack," said Jill Pratt, Chief Marketing Excellence Officer, for McCormick. "We hope that consumers enjoy this partnership between our two iconic brands for a fun experience that is sure to wake up your taste buds."

Goldfish Frank's RedHot crackers will be available at retailers nationwide starting May 2021 while supplies last for an SRP of $2.49 per 6.6oz bag.

In addition, Goldfish also are giving fans a chance to snag a bag before they hit stores! To enter the giveaway, go to the GoldfishSmiles Instagram story to unlock and use the custom AR (augmented reality) filter, tag @GoldfishSmiles in your story, add #Sweepstakes, and post!*

Be sure to tag @GoldfishSmiles and @FranksRedHot on social media to show us how you're enjoying your Goldfish® Frank's RedHot crackers all summer long!

Crystal Lindell, Former editor-in-chief of Candy Industry Magazine. While here she has worked on Candy Industry Magazine, Food Engineering Magazine and Food Safety Strategies. She holds a master’s degree in public affairs reporting from the University of Illinois – Springfield and a bachelor’s degree in political science from Western Illinois University. And her favorite breakfast is a cup of espresso and Twix bar.

We’ve introduced and installed technology for some of the largest US confectionaries – where they’ve literally switched their reactivation heat source from fossil fuels, to existing sustainable hot water.

Join global expert Dr. Soo-Yeun Lee of Washington State University and Chef Aaron Andrews of Ajinomoto Health & Nutrition North America (AHN) as they share how umami and specifically, monosodium glutamate (MSG), can reduce sodium in bread and other baked goods.