kraft

If flavored water's your thing, then you'll want to keep an eye out for MiO, a new Kraft beverage line of flavorings set to hit store shelves in March. The zero-calorie water flavorings, which come in varieties such as Strawberry Watermelon and Peach Tea, are the company's first new product category introduction since DiGiorno rising-crust pizza launched 15 years ago.

So this is a big rollout, but let's get to the point: How does it taste? The editors at Slashfood took it for a test-drive and found that when it comes to (flavored) water, there's more than meets the eye. Learn the results when you read the full story.

The iconic blue box of macaroni and cheese has got a new look. Kraft Foods and design firm Landor Associates have revealed an updated package for the wildly popular Kraft Macaroni and Cheese. The box is still blue, but it has a noodle smile that will become an extension of the brand's new multimillion-dollar advertising campaign.

For well-known food products like Kraft's Mac and Cheese, a redesigned box can be a risky move. In 2009, Tropicana attempted to change its orange juice cartons but ditched the new logo due to customer backlash. However, I think the new look is fun and modern and have a feeling it will be a success. How do you feel about it?

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• Get to know your bitters better. — The Epi-Log
• Here's a rich vegetarian soup recipe. — The Atlantic
• Would you drink whiskey in a can? — Eater
• Alice Waters and Bruce Aidells are just a few people who attended the Good Food Awards. — Grub Street SF
• Chef Alain Ducasse is mentoring 15 underprivileged woman and teaching them how to cook. — The New York Times
• A new Kraft kiosk scans your face and knows what you should eat. — Fast Company
• A preview of James Kent's upcoming battle at the Bocuse d'Or. — The Feast
• Learn how to make Andrew Carmellini's cauliflower. — Serious Eats

After checking out Kraft's Macaroni and Cheese Cheddar Explosion, I learned the brand had also released a new line of mac-and-cheese dinners called Homestyle Deluxe. I was curious to give the new product line — which has a (slightly) more elaborate cooking process — an earnest try. Compared to its hassle-free counterpart, was it worth the extra effort? Keep reading to find out.

I eschew processed foods, but with a few glaring exceptions — like anything with processed cheese. (Yes, I already realize I can't reconcile sustainably raised seafood and organic, local produce with Velveeta chile con queso. And no, I have no plans to ever change that.) You should've seen the cheesy grin (no pun intended) that spread across our faces when a giant box of Kraft's latest macaroni and cheese arrived. With an active name like Cheddar Explosion, how could one not feel a blast of giddiness? We were excited to test it out, and I even used the occasion as an excuse to make the stovetop original for comparison. What were our ultimate thoughts? Find out when you keep reading.

After a 10-year break, Kraft's Jell-O and Bill Cosby are back together. The legendary Cosby Show comedian, who appeared in Jell-O commercials for nearly 30 years, is once again partnering with the gelatin and pudding company in its newest marketing campaign.

Although his last stint with Jell-O was in front of the camera in 1999, this time, the actor will be behind the camera as executive producer of the brand's new multimillion-dollar "Hello Jell-O" campaign, which features an updated Jell-O logo with a smiling face.

In addition to the brand's ads, which will begin airing on Monday, Jell-O will also sponsor the comedian's new weekly web series, OBKB, which will consist of 10-minute episodes on Cosby's own Ustream channel.

Next month, Cosby will help Kraft kick off a 22-city tour in Los Angeles to find the country's best giggle. To check out one of Jell-O's latest spots, read more.

Wishing that, like customizable Frappuccinos, your cup of Starbucks joe came in an assortment of different flavors? Well, you're in luck. Today, the coffee behemoth announced plans to roll out Natural Fusions, its first-ever line of flavored coffee. The ground coffee hits supermarkets next month, will be available in three different flavors — vanilla, caramel, and cinnamon — and will retail for $8.99 per 11-ounce bag. The company spent three years researching and developing the coffees. While traditional flavored coffees are created by spraying flavoring onto coffee beans, Starbucks hopes to distinguish Natural Fusions from other brands through its roasting process, which involves grinding botanicals such as sarsaparilla in with arabica coffee beans. With VIA instant coffee and now Natural Fusions, it seems Starbucks hopes to tap into the less prestigious — but no less lucrative — market of home-brewed coffee. Do you believe this strategy will tarnish the brand's prestige image? Does the idea of Starbucks flavored coffee appeal to you?

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Kraft, the largest food maker in the US, has announced plans to cut sodium levels in its North American products by 10 percent over the next two years. The move, which will affect over 1,000 products, will eliminate more than 10 million pounds of salt from some of the country's most recognizable foods, like Oscar Mayer Bologna, Velveeta, and Easy Mac. Kraft's attempt to reach health-conscious consumers follows a plea that First Lady Michelle Obama gave Tuesday to corporate food giants, urging them to produce more healthful food. It's hot on the heels of other food makers, like Campbell's Soup, Coca-Cola, Pepsi, and Dr Pepper, that have pledged to slash sugar and salt. This is a timely move as Americans grow increasingly concerned about sugar and salt intake. Yet, I can't help but think about how food titans should've done this many years earlier, and by much more than 10 percent. Are you worried about your sugar and salt intake?

Source: Flickr User Clean Wal-Mart

All you Oreo, Velveeta, Philadelphia cream cheese, and Oscar Mayer bologna lovers out there will be pleased to know that Kraft, the maker of all those foods, plans to cut sodium levels in its North American brands by about 10 percent. The reduction will take place over the next two years, which isn't exactly soon, but at least a change is in the air. It's the latest company trying to address health concerns since high blood pressure and other conditions associated with a high sodium diet are so prevalent now. Kraft's president of health and wellness said, "A growing number of consumers are concerned about their sodium intake and we want to help them translate their intentions into actions."

I know many of these products might not be on your weekly grocery list, but tell me, will the decrease in sodium make you think about buying them?