MINNEAPOLIS — Vibrant growth for Uncrustables has The J.M. Smucker Co. working to ramp up the momentum, including by bolstering production, marketing and innovation for the handheld PB&J sandwich brand.

Double-digit growth for Uncrustables fueled a 3% net sales gain in the fiscal 2027 first quarter for J.M. Smucker’s US Retail Frozen Handheld and Spreads business, which also saw profit climb 13% year over year. The Minneapolis-based food company said a 10% increase in volume/mix for Uncrustables lifted the division’s performance, and the Away From Home segment also benefited from rising Uncrustables volume.

“Beginning with Uncrustables, the brand delivered 12% net sales growth at the total company level, driven by a double-digit increase in volume/mix,” Mark Smucker, chairman and chief executive officer, said in reporting first-quarter results. “The brand achieved record quarterly volume, net sales and household penetration, reflecting the strength of our proven brand-building model, continued distribution gains and consumer-led innovation.”

J.M. Smucker has prioritized Uncrustables as one of its key growth platforms. In fiscal 2026, Uncrustables surpassed annual sales of $1 billion.

“Momentum for the Uncrustables brand remains strong, and with household penetration of 27%, we continue to see significant runway ahead,” Smucker said. “To support this growth, we are accelerating our plans to bring the second phase of our McCalla, Ala., facility online toward the end of this fiscal year.”

Manufacturing, innovation boost

J.M. Smucker opened a 900,000-square-foot manufacturing plant for Uncrustables in McCalla back in November 2024, which freed the brand from previous production capacity constraints. Then, this past January, the company said it’s investing $27 million in the McCalla facility to fortify production and operations.

Growth for Uncrustables has been driven in part by J.M. Smucker’s stepped-up innovation efforts for the brand. In September 2024, the company launched the first new flavor for Uncrustables in 10 years (peanut butter and raspberry spread), which was followed in May 2025 by the brand’s first-ever limited-edition flavor (peanut butter and mixed berry spread) and in October 2025 by the rollout of higher-protein Uncrustables sandwiches.

Earlier this year, Smucker said at an investor conference that Uncrustables would be expanding from the freezer to the fridge with the launch of sandwiches with a five-day refrigerated shelf life. The product, which can be stored in the freezer for a longer lifespan, made its debut in July.

“Our newest innovation, fridge-friendly Uncrustables sandwiches, is resonating with consumers, and we are beginning to support the launch with a robust marketing campaign across social, influencer and digital channels,” Smucker said. “We are also building on the strong momentum of our morning protein platform with the recent launch of two new flavors, Beamin’ Berry Blend and Burstin’ Blueberry. These varieties are driving incremental growth and further expanding the Uncrustables brand’s presence in the morning occasion.”

Growth story

Uncrustables’ ongoing growth factored into J.M. Smucker’s raised top-line guidance for fiscal 2027, to net sales decreases of 1% to 2% from the previous projection of down 3% to 4%, said Tucker Marshall, chief financial officer and executive vice president of Frozen Handheld and Spreads and Sweet Baked Snacks.

“In US Retail Frozen Handheld and Spreads, we now expect net sales to increase low-single digits compared to the prior year, driven by the strength and momentum of the Uncrustables brand,” he said.

“Fridge-friendly” Uncrustables can be stored in and eaten straight from the refrigerator for up to five days.

| Photo: J.M. Smucker Co.

In an Aug. 26 conference call with analysts on first-quarter results, Marshall said J.M. Smucker is reinvesting a portion of its tariff refunds in the Uncrustables plant in McCalla.

“As we think about the business, we continue to support growth,” he said. “We now expect high-single-digit growth for the Uncrustables brand, total company, total venture. And as we move forward, we’ll continue to support the portfolio with ongoing marketing investments and also ensuring that we continue to bring production along as we support demand. As you can see or you may have read, we are increasing preproduction expenses for the year in support of the McCalla, Ala., facility. And so, the margin profile may take a slight step back in our next few quarters, but the profile continues to remain strong.”

When asked what was behind Uncrustables’ strong growth, Smucker said, “I would sum it up this way: All the fundamentals are right.”

 “We’ve got new marketing, the launch of fridge-friendly,” he explained. “You can keep the Uncrustables stored in your fridge for five days — so instant consumption, if you will. Price-pack architecture is right. So, just competitively, I think we’re in the sweet spot there. The breadth of our offerings, whether that’s new flavors — some are limited-time offerings — and hitting on dayparts with the higher-protein offerings as well. Just the combination of all of those things has also led to stronger distribution gains. And our Away From Home business is performing well, still building out our c-store presence with the larger chain customers. So I would just say it’s a tale of just doing all of those important things right.”

Marshall said Uncrustables “continues to be a great story” for J.M. Smucker.

“It’s going to demonstrate another year of growth,” he said. “It continues to demonstrate growth in traditional US retail channels and also in the away-from-home channel. We’re also bringing along innovation. We’re supporting brand-building, and we are increasing capacity in support of ongoing demand.” 

MIAMI — The National Hurricane Center is monitoring two areas of potential tropical development in the Atlantic basin, with a disturbance in the northern Gulf carrying increasingly high odds of strengthening into a short-lived tropical depression or tropical storm before reaching the Texas or Louisiana coast as soon as Monday night.

The system, designated Invest 97L, was located roughly 100 to 125 miles south of the southeastern Louisiana coast as of Monday morning, according to the National Hurricane Center. As of the agency’s latest advisory, the disturbance carried a 70% chance of development over both the next 48 hours and the next seven days, an increase from the 30% to 50% odds forecasters had assigned the system over the weekend as it became better organized. An Air Force Reserve reconnaissance aircraft, commonly known as a hurricane hunter, was scheduled to investigate the low-pressure area Monday morning to gather more detailed data on its structure.

Forecasters say the disturbance is expected to drift slowly west-northwest across the northern Gulf before potentially strengthening into a short-lived tropical depression or tropical storm as it approaches the upper Texas or southwestern Louisiana coast late Monday or early Tuesday. If the system’s maximum sustained winds reach 39 mph, it would be named Tropical Storm Edouard, the fifth named storm of the 2026 Atlantic hurricane season. The National Hurricane Center has said tropical storm watches or warnings could be issued for portions of the Gulf Coast later Monday as the system continues to organize.

Regardless of whether the disturbance officially strengthens into a named storm, forecasters say its primary threat will be heavy rainfall rather than strong winds. The National Hurricane Center said the system is expected to bring locally heavy rain to portions of the upper Texas and southwestern Louisiana coasts over the coming days, with rainfall totals of up to 2 inches expected in some areas and higher localized amounts possible. Southern Louisiana has been placed under a marginal risk for heavy rainfall, raising the potential for flash flooding, particularly given recent dry conditions in the region. Forecasters covering the Houston area have said the system could bring an uptick in showers and storms by Tuesday and Wednesday as it moves inland, with the potential for rainfall totals to climb further depending on how the system tracks once it makes landfall.

Separately, the National Hurricane Center is also tracking the remnants of former Tropical Storm Dolly, which are producing showers and thunderstorms stretching from Hispaniola eastward to the northern Leeward Islands. That system is moving west to west-northwest at roughly 20 to 25 mph, and forecasters say strong upper-level winds are expected to prevent redevelopment over the next couple of days. The National Hurricane Center has given Dolly’s remnants a near-zero chance of redevelopment over the next 48 hours and just a 20% chance over the next seven days. Even without redeveloping into a formal tropical system, forecasters say the moisture associated with Dolly’s remnants could reinforce an already wet pattern across South Florida later this week as the disturbance approaches the southern Bahamas or the Florida Straits. Should either the Gulf system or Dolly’s remnants develop into a named storm, the next name after Edouard on this year’s Atlantic storm list would be Fay.

The Atlantic hurricane season is now moving into its historical peak period, which arrives around Sept. 10 and spans the stretch from mid-August through mid-October, when ocean temperatures are typically at their warmest and atmospheric conditions are often more conducive to tropical development. So far this season, the Atlantic has produced four named storms, Arthur, Bertha, Cristobal and Dolly, but no hurricanes. By comparison, the climatological average season has typically produced its sixth named storm and first hurricane, generally forming around Aug. 11, by this point on the calendar, putting the 2026 season somewhat behind its typical pace in both named storm activity and hurricane formation.

Forecasters have cautioned that a slower-than-average start to the season does not determine how active the remainder of it will be. With the Atlantic entering its peak window for tropical activity, meteorologists say conditions can shift quickly, and it takes only one significant landfalling storm to make a season consequential regardless of how quiet its earlier months may have been. Residents along the Gulf Coast, particularly in southeast Texas and southwestern Louisiana, are being urged to monitor forecast updates closely in the coming days as Invest 97L continues its approach toward the coastline.

0815 ET – Oil futures rise after the U.S. attacked Iranian rocket launchers, renewing military action in the Persian Gulf for the first time in weeks. “The longer geopolitical uncertainty and supply disruptions continue, the tighter the market gets, keeping upward pressure on crude,” Nikos Tzabouras of Tradu says in a note. But the U.S. may have limited appetite for broader military action with its shift in focus to economic measures against Tehran and its enablers, he adds. Although below prewar levels, crude is finding its way out of the Middle East and with lower consumption the market could return to balance, he adds. WTI is up 3.4% at $86.21 a barrel, and Brent is 3.1% higher at $90.85. (anthony.harrup@wsj.com)

Oil Rises as U.S.-Iran Tensions Escalates

0933 GMT – Oil prices rise as renewed fighting between the U.S. and Iran revives concerns over crude flows through the Strait of Hormuz. November Brent rises 3.4% to $91.08 a barrel, while October WTI gains 3.3% to $86.19 a barrel. U.S. forces struck Iranian missile launchers on Larak Island, prompting retaliation from Tehran and renewed fears over safe passage through the key Gulf shipping route. Recent disruptions have shown how quickly uncertainty around Hormuz can feed back into oil prices, say ING commodity strategists Warren Patterson and Ewa Manthey. (farhan.rafid@wsj.com)

Consumer demand continues to reshape product development across nearly every food category. According to the International Food Information Council’s (IFIC) 2025 Food & Health Survey, 70% of Americans say they actively try to consume protein,* making it the most sought-after nutrient for the fifth consecutive year. Whether it’s bars, beverages, breads, snacks or frozen meals, manufacturers continue to respond with products that help consumers meet their protein goals.

As consumers increase protein intake, many aren’t getting enough fiber. In fact, Americans average only about 16 grams of fiber per day – which is well below the recommended daily intake. At the same time, higher-protein diets often replace foods that have traditionally contributed fiber, widening what nutrition experts commonly refer to as the “fiber gap.”

For food manufacturers, that gap represents an opportunity. Consumers aren’t simply looking for more protein. They’re looking for foods that help them feel satisfied and contribute to their overall wellness with more complete nutrition.

Why Fiber Matters in a High-Protein Diet

While high-protein foods are well-established for building and maintaining muscle, they often lack a sufficient amount of dietary fiber. Without adequate fiber, consumers who shift to eating more protein may experience digestive discomfort and gut issues, making these diets difficult to sustain.

Boosting fiber alongside protein helps keep digestion moving while also contributing to satiety. Pairing protein with fiber allows manufacturers to create foods that help consumers stay fuller longer while delivering the nutritional balance they’re increasingly seeking.

That combination is becoming even more important as GLP-1 medications reshape eating habits. An estimated 22 million U.S. adults have used GLP-1s. Because these medications suppress appetite, users eat significantly less and are advised to prioritize protein to help preserve lean muscle mass. As portion sizes become smaller, nutrient-dense protein + fiber companion foods are becoming essential and creating opportunities for manufacturers. 

Photo: Shutterstock/DronG

Adding Fiber Without Compromising Quality

Not all fiber performs the same way. Understanding the differences allows formulators to select fiber ingredients that positively impact both nutrition and product performance.

Soluble fiber dissolves in liquid and forms a gel-like consistency. Nutritionally, it is associated with supporting healthy blood sugar levels and heart health. In food applications, soluble fibers are commonly used for thickening, stabilization and emulsification.

Insoluble fiber does not dissolve in water. Instead, it aids digestive regularity by adding bulk to the digestive system. In formulations, insoluble fiber is used for water binding, moisture management, breakage control and overall texture — making it particularly valuable across bakery, snack and added-protein applications.

These distinctions make insoluble fiber well suited to address the technical challenges that arise when adding fiber to high-protein foods. 

Depending on the ingredient and inclusion level, fiber can introduce grittiness, heaviness or dryness. It can also negatively affect dough texture and finished product appearance. For food manufacturers looking to achieve a “high fiber” or “good source of fiber” label claim, the challenge is developing a higher-fiber formulation without compromising the sensory qualities consumers expect.

Oat Fiber Delivers Nutrition and Functionality

To do this, formulators increasingly turn to insoluble oat fiber. Unlike other fiber sources that can turn gummy or introduce off-flavors, oat fiber boosts nutrition with minimal impact on the sensory profile.  

Grain Millers Oat Fiber stands out as a choice for formulations. Produced through a natural process without the use of chemical agents, it allows for a clean, simple ingredient declaration. It features exceptionally high fiber and very few calories, and its light color and neutral taste ensure easy integration without disrupting product flavor or appearance. Grain Millers Oat Fiber is gluten-free and available in organic options, creating possibilities for premium product positioning and maximum shelf appeal.

Beyond its nutritional profile, oat fiber provides functional benefits across multiple food categories.

• Breads and tortillas – helps maintain softness and pliability while reducing cracking.
• Cereals and snacks – improves structure, enhances crunch and helps minimize the dry, “cardboard-like” texture that can sometimes accompany high-protein formulations.
• Meat products – improves moisture retention, helping products stay juicy.
• Reduced-calorie foods – serves as a bulking ingredient, adding volume and enhancing satiety without contributing significant calories.

Photo: Shutterstock/Andrey Starostin

Looking Ahead

High protein continues to attract consumers, but it’s also creating a new opportunity for product innovation. More and more, as consumers continue choosing protein-rich foods, they’ll expect those products not to provide only protein. They’ll expect foods that support digestive health, promote satiety and offer a more complete nutritional profile.

For manufacturers, that means looking at elements other than just protein content and understanding how fiber ingredients can enhance both nutrition and product performance. Pairing protein with fiber to meet evolving consumer expectations will help companies differentiate their products in a crowded marketplace.

To learn more about Grain Millers’ oat fiber ingredients or connect with our technical services team, visit grainmillers.com/oat-fiber

This article was written by

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The SRC said the policy also risked forcing small shops which are not covered by the proposed legislation to be uncompetitive.

“Scottish consumers benefit from the most affordable food prices in western Europe,” MacDonald-Russell added.

“We know food price inflation is a problem, but the best model to deal with it is the one we have right now and price caps are going to make that worse.

“It is giving a false promise that it is going to be able to help with something.

“In reality, there is as good a chance it is going to make the overall cost of a shopping basket higher, because the cost of the scheme as well as the cap have to be absorbed by businesses.”

It is thought the proposals would require changes to the UK Internal Markets Act of 2020, which was brought in after Brexit to prevent trade barriers and regulatory divergence between England, Scotland, Wales, and Northern Ireland as powers returned from the EU.

The Scottish Government said helping people with the cost of living was a “top priority”.

A spokesperson added: “Ministers have welcomed engagement with stakeholders, including retailers, food producers and farmers on proposals for food price controls.

“A consultation will launch shortly for further views.”