WINSLOW, ME — Maine Crisp, an artisanal snack company, is rebranding to Better With Buckwheat.
The new branding, which will retain the Maine Crisp product line, allows the gluten-free company to introduce new buckwheat-based innovations in additional snacking categories.
The revamped identity will emphasize buckwheat, the gluten-free ancient seed, as the snack company’s key differentiator.
“As consumers embrace buckwheat as an ingredient that delivers taste, nutrition, and sustainability benefits, we see enormous potential to bring buckwheat to multiple snack categories,” said Lewis Goldstein, CEO of Better With Buckwheat. “Whether your family is gluten-free, grain-free, vegan or follows no dietary preference, buckwheat offers a better experience — we believe it is the future of our pantry in the US, as it has been a staple in many parts of the world for hundreds of years.”
Better With Buckwheat is launching a new product line of snack crackers in three flavors: Sea Salt, Everything, and Rosemary & Herb. These crackers are gluten- and grain-free, vegan, kosher and non-GMO, and represent the first in a series of planned product line launches to provide consumers with an array of better-for-you snacks that feature buckwheat.
“My mission from day one has been to highlight the wholesome taste of buckwheat,” said Karen Getz, founder and chief product officer of Better With Buckwheat, “and with this new product line, we’ve made it even easier to give buckwheat the spot it deserves in the everyday pantry through healthful, shareable snacks for the whole family to enjoy.”
The original Maine Crisp product line will be housed under the Better With Buckwheat brand and retain its artisanal characteristics and original name. This year, the crisp line has expanded to five flavors and is available in Kroger stores as well as Murray’s Cheese Shops.
Better With Buckwheat launches to the trade at Expo East and in national natural retailers this November. Consumers can purchase The Better With Buckwheat cracker line for an SRP of $5.29.
