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January 2026

Allen’s launches new Sour Mix bag across major retailers

Pallavi Mathur02 mins

Nestlé confectionery brand Allen’s has stepped into its #SourCandyChallenge era with the launch of the new Sour Mix bag – a range focused solely on sour flavours. The Sour Mix combines several of the brand’s well-known lolly shapes with a sour coating. The mix includes Sour Raspberry Red Frog, Sour Watermelon Wedge, Sour Apple Car, Sour Peach Lips, Sour Cola Bottles and Sour Pineapple. The new range builds on Allen’s existing portfolio by bringing together familiar flavours in a single bag, with an emphasis on sour profiles. The lollies feature bright colours and a mix of textures, positioning the product as a shareable option. Nestlé Head of Marketing Confectionery Shannon Wright says: “We know lolly lovers crave new and exciting flavours and Allen’s Sour Mix offers a tangy twist on our iconic favourites. This mix is all about bringing a new level of fun to every bite.” Allen’s Sour Mix 160g is now available at Woolworths and petrol and convenience stores, with independent supermarkets joining in February and Coles later this year. A 60g bag is also available now, exclusively through petrol and convenience stores. The range is available for RRP $5 for the 160g bag and $3 for the 60g bag. Source: Omnicom Find more food retail updates on Crumb Wire.

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Krispy Kreme rolls out new Matcha Moment collection

Pallavi Mathur03 mins

Krispy Kreme has announced the launch of its first Matcha Moment collection in Australia, marking the brand’s entry into the growing #matchaholic trend. Available for a limited time, the Matcha Moment range includes two doughnuts and three matcha-based drinks. The launch reflects ongoing interest in matcha across food and beverage, particularly among younger consumers and creator-led food culture. The limited-edition range includes: Matcha Ring Doughnut – An Original Glazed doughnut dipped and drizzled with matcha-flavoured truffle icing. Strawberry Matcha Doughnut – A strawberry-filled doughnut with a matcha-flavoured coating, finished with white icing drizzle and sour raspberry sprinkles. Matcha Latte – A smooth blend of creamy matcha green tea with steamed, frothy milk of choice. Iced Matcha Latte – Matcha green tea served over ice with milk of choice, with a hint of sweetness. Iced Strawberry Matcha Latte – A blend of fruity strawberry puree, layered over ice with milk of choice and topped with creamy matcha green tea. Krispy Kreme ANZ’s Marketing Director, Aimee Cutajar, says: “The wait is officially over. Our fans love trying fun new flavour combos, and matcha has been at the top of the wishlist. We’re so excited to bring this global trend to life across our doughnuts and speciality drinks, available both hot and iced. “What better way to enjoy the sweet and creamy taste of matcha than sharing a Matcha Moment with friends, family, or colleagues? This collection is a must-try for anyone looking to experience something fun, delicious, and made for sharing.” The Matcha Moment collection will be available for a limited period from January 7 to February 3, 2026. Customers can purchase items from the range at participating Krispy Kreme stores across Australia, excluding South Australia, as well as online. Source: Sling & Stone Find more food and drink updates on Crumb Wire.

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Grill’d confirms return of viral Rais’n Grill’d sauce for limited time

Pallavi Mathur03 mins

Grill’d has confirmed the return of its Rais’n Grill’d sauce following strong demand during its initial release late last year. Available again from January 6 for a limited time, the sauce previously sold out in under two weeks after gaining traction across social platforms. The return follows ongoing online discussion and renewed interest from customers who missed out during the first release. Rais’n Grill’d was originally inspired by an overseas sauce trend that gained visibility through creator content. At Grill’d, it was positioned as an optional upgrade for Chicken Tenders, with social media posts including mukbangs, taste tests and reviews contributing to its rapid uptake. After a short appearance on the brand’s secret menu, the sauce is now being offered more broadly. Customers can order any three-pack or five-pack of Chicken Tenders and request the Rais’n Grill’d sauce at the counter, with the upgrade included at no additional cost. The sauce’s popularity has been closely tied to social media activity, with early adopters sharing reviews, comparisons and pairing suggestions across TikTok comment sections, group chats and food-focused content feeds. This activity helped drive awareness beyond Grill’d’s usual customer base. Emily Clifton-Bligh, Head of Marketing at Grill’d, says: “We were blown away by the excitement for Rais’n Grill’d when it launched in December, and we’ve heard the calls from Aussies to bring back this limited-edition fav. Rais’n Grill’d quickly became the go-to dip for our Chicken Tenders, especially once creators started sharing their own taste tests. “After it sold out so fast, we knew we had to bring it back so more of our customers could try the pairing everyone was talking about.” The re-release reflects continued interest in internet-led food trends, including dupe culture and limited-edition flavour drops, with Rais’n Grill’d available only for a short period. Source: ID Collective Find more food and drink news on Crumb Wire.

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El Jannah is giving out backyard pools with their new $45 chicken meal

Pallavi Mathur03 mins

El Jannah has launched a short-term summer promotion offering customers the chance to receive a backyard pool with the purchase of a new meal deal. The promotion coincides with warmer weather and research showing that only 14% of Australians own a swimming pool. The brand says the campaign is aimed at encouraging at-home summer gatherings, drawing on the role of food and shared meals in Lebanese culture. For one weekend only, on January 10 and January 11, customers who purchase the OG Charcoal Chicken Meal for $45 will be eligible to receive a pool, with redemptions available on a first-come, first-served basis. The OG Charcoal Chicken Meal includes two whole charcoal chickens, a large garlic sauce, a large serve of chips and a bag of bread. To redeem the pool, customers must purchase the OG Charcoal Chicken Meal on either Saturday, January 10 or Sunday, January 11, take a photo of their receipt and email the El Jannah team to claim their pool. Availability is limited and redemption is strictly first-come, first-served. Chief Marketing Officer Adam Issa said, “Summer in Australia has always felt a little Lebanese at heart, family everywhere, food in the middle, and everyone talking over each other. So this year, we wanted to make it even easier for Aussies to take those El Jannah moments wherever the day leads. “Backyard lunches that turn into late arvos… picnics at the park with half the cousins… balcony dinners that smell like charcoal drifting through the neighbourhood. “Our new OG Charcoal Chicken Meal is made for all of it. It carries the flavours our founders grew up with, the generosity our community knows us for, and the spirit of Lebanese hospitality that’s been with us since Granville.” Founded in Sydney in 1998, El Jannah has expanded from a single store into a national charcoal chicken brand. The business is widely recognised for its focus on shared meals and group dining. Source: Poem Group Find more food and drink news on Crumb Wire.

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Are they wings or ribs? Hungry Jack’s brings back chicken ribs in 2026

Pallavi Mathur03 mins

Hungry Jack’s is bringing back the controversial chicken rib debate in 2026 with the launch of a new menu item: Saucy Ribs. The fast-food chain has reintroduced the format under the name Saucy Ribs, capitalising on the ongoing confusion surrounding what a chicken rib actually is. When the original Spicy Chicken Ribs launched in 2025, the internet had plenty to say. One Facebook user summed up the collective confusion, commenting, “Never thought I’d hear the words Chicken Ribs, but there you go.” Another asked more bluntly, “Do you mean chicken wings? I’m confused.” For anyone still scratching their head, chicken ribs aren’t wings or tenders. They’re a cut taken from the chicken’s scapula, or shoulder blade, known for being meaty, easy to eat and well-suited to bold sauces. That confusion is something Hungry Jack’s has deliberately leaned into this time around. Scott Baird, Chief Marketing Officer at Hungry Jack’s, said the reaction to the original launch made it clear the product had struck a nerve. “The response to our Spicy Chicken Ribs was incredible. Australians love a good debate, and we’re thrilled to bring back the conversation with an even saucier twist,” he said. Saucy Ribs are made using 100% Australian chicken on the bone and come coated in one of three flavours: Peri-Peri, Smoky Chipotle, or Korean BBQ, designed to be eaten with your hands. “We’re all about creating new ways to enjoy chicken. In 2026, we invite Aussies to embrace the unexpected, dive into the Happy-mess, and make Saucy Ribs their new favourite bite,” Baird added. Saucy Ribs are available nationwide for a limited time, sold in three-piece or five-piece packs. Customers can order in-store, through the Hungry Jack’s app or via drive-thru. Source: Wrights Communication Find more food and drink news on Crumb Wire.

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Tasmania’s Taste of Summer festival records biggest crowd yet

Pallavi Mathur03 mins

Tasmania’s Taste of Summer festival has wrapped up its latest run with record attendance, drawing more than 98,000 people to Hobart’s waterfront between December 27 and January 3. The figure marks an increase on last season’s 87,000 attendees and reinforces the festival’s role as a major drawcard during Tasmania’s peak summer period. The event continues to blend food, drink and entertainment in a way that appeals to both locals and visitors travelling from interstate and overseas. Minister for Tourism, Hospitality and Events Jane Howlett congratulated the festival’s organisers on the result. “The Taste of Summer’s continued growth reflects the festival’s ability to showcase Tasmania at its best,” she said. “The festival brings together outstanding local produce, diverse culinary experiences and a strong entertainment program, alongside family-friendly activities that appeal to the whole community.” This year’s program featured more than 80 stallholders serving everything from fresh seafood to wine, beer and spirits, alongside a broad mix of cuisines. “This year locals and visitors alike were treated to everything from fresh seafood to world-class wine, beer and spirits, and dishes from around the world, from over 80 stallholders,” Howlett said. “The organisers have been working to grow the regional spread of producers showcased by the event, with over 25 per cent of the stallholders hailing from outside of Hobart.” With many attendees travelling from interstate or overseas, the festival continues to play a role in positioning Tasmania as a food and travel destination during the summer holiday period. The event is backed by the Tasmanian Government as part of its broader support for the state’s events sector. Find more food and drink news on Crumb Wire.

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ICYMI: Shake Shack to make Aussie debut

Pallavi Mathur03 mins

In case you missed it: Iconic American burger chain Shake Shack is set to make its Australian debut at the 2026 Australian Open. Appearing as a pop-up stall from January 12 to February 1, the brand’s first foray into the Australian market acts as a test run. A positive response from locals could pave the way for more permanent restaurants in the future. In October 2025, when Shake Shack’s visit down under was confirmed, Fern Barrett, Tennis Australia’s Head of Product Growth and Innovation – Premium Experiences and Food, said: “For many fans, their first Shake Shack burger or shake will be part of their AO 2026 experience, which is so exciting. “Shake Shack’s arrival at the AO underlines how much this event has grown beyond the court, it’s a festival of food, sport and culture.” Australian tennis player and self-proclaimed Shake-Shack-Lover Daria Saville (@daria_sav) shared her excitement in a post saying: “Shake shack at the Australian Open? Oh my god – best news ever!” AO! What’s on the menu? Menu items set to appear on the AO menu include: The classic Shack Burger – A cheeseburger with lettuce, tomato and ShackSauce The ‘Shroom Burger – Crisp-fried portobello mushroom filled with melted cheese, topped with lettuce, tomato and ShackSauce The Shack Stack – A combination of the Shack and ‘Shroom burgers In a first for the brand, the pop-up, positioned at TOPCOURT, will serve patties made with Australian Angus beef. Shake Shack’s ever-popular crinkle cut fries, both plain and cheese-topped, will also be available for purchase. Other than the burgers and fries, guests can also expect to find the brand’s Mango Passionade and Classic Lemonade on the menu, along with some custom shakes to be revealed later. The brand will also be offering an exclusive, limited-edition Australian Open Shake. Find more food and drink news on Crumb Wire.

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