Australia’s pickle obsession hits the snack aisle with new Twisties flavour

Pallavi MathurApril 7, 2026

Twisties has released a limited-edition Tangy Pickle flavour, bringing the viral pickle trend into the snack aisle. The launch follows a rise in pickle-focused food trends, with new research from the brand showing 58% of Australians say they enjoy the flavour and nearly one in five Gen Z consumers describing it as an obsession. Online, pickles have moved well beyond the jar, showing up across viral formats from “chickle” combinations to ASMR-style snack content. Google search data reflects the shift, with queries for pickles up 60% year-on-year between February 2025 and 2026, while TikTok content tied to the snack has amassed billions of views. From side to centre The research also points to a change in how Australians are choosing flavours. A third of respondents said they would pick pickle-flavoured snacks over classics like lamingtons, meat pies and chicken parmigiana. Among Millennials, 37% said they would opt for pickle over avocado, compared to 15% who would stick with the latter. For Gen Z, the appeal goes beyond taste. More than a quarter said eating a pickle in public would be considered socially unacceptable, while 30% said they worry about how certain foods are perceived by others. At the same time, half said they are drawn to the crunch and texture, reflecting the continued pull of ASMR-driven food trends. Despite the momentum, the flavour remains largely divisive. Around a quarter of Gen Z respondents said they dislike pickles, with a smaller group describing it as the least appealing option. Snack behaviour, but make it private The trend is also shaping how people snack. A third of Australians said they would rather eat their favourite snacks in bed than in public, while a smaller portion admitted to snacking in the shower. For some younger consumers, pickle-based foods are becoming part of identity-driven eating habits, with a segment linking their preferences to broader online aesthetics. Brand Manager Simon Odisho said: “We’ve been experimenting with Australia’s best loved flavours for years, with Twisties. Tangy Pickle is the ultimate reward for Aussie pickle lovers. “Inspired by a craving taking over the internet, and irresistibly moreish, we’re confident this punchy, tangy flavour hit will have you salivating and snacking from noon, till night – maybe even via the shower.” Twisties Tangy Pickle is now available exclusively at 7-Eleven stores nationwide, ahead of a wider rollout from April 30. Source: Special Group Find more food retail updates on Crumb Wire.

Cherry’s Goods brings viral butter soft serve trend to Sydney

Pallavi MathurApril 7, 2026

America’s viral butter soft serve has landed in Sydney, with Cherry’s Goods introducing a Hokkaido Milk Butter Soft Serve at its Macquarie Centre store. The launch follows growing interest in butter-based desserts across the United States, where the trend has been widely shared online on TikTok and Instagram. At Cherry’s Goods, the new soft serve uses Hokkaido milk, known for its richness, paired with the trending butter element to add a savoury edge. There are three ways to order it: The Hokkaido Milk Soft Serve is served as is, while the Buttered Hokkaido Milk Soft Serve adds a butter coating finished with salt. A third option pairs the soft serve with a warm cookie. Cherry Yap, Founder and Owner of Cherry’s Goods, says: “We’re thrilled to bring the Hokkaido Milk Butter Soft Serve to Sydney – it’s all about delivering a playful, indulgent experience with the perfect balance of sweet, salty and crunchy. We can’t wait for everyone to try it in all three delicious variations!” The dessert’s flavour profile is designed to be creamy and sweet, with a light saltiness running through it. The new Dubai Chocolate Creator Ryan Paturzo (@ryanpaturzo) previously described butter soft serve as the “new Dubai chocolate” in reference to its rapid rise, and has since posted about the Sydney release, marking what he sees as its arrival in Australia. “Cherry, the owner of Up South Bondi and queen of matcha, has developed Sydney’s first Hokkaido milk soft serve, and you can get it three ways,” he says in his latest video, highlighting the butter-dipped version. View this post on Instagram A post shared by Ryan Paturzo (@ryanpaturzo) The local release is the latest example of international food trends and experiments making their way onto Sydney menus. The Hokkaido Milk Butter Soft Serve is now available at Cherry’s Goods in Macquarie Centre. Source: Bastion Find more food retail updates on Crumb Wire.

Krispy Kreme brings cinnamon scrolls to stores for three weekends only

Pallavi MathurApril 7, 2026

Krispy Kreme is launching a limited-edition Original Glazed Cinnamon Scroll, bringing its take on the classic bakery staple to stores for a short run. The scroll combines the brand’s signature dough with a cinnamon filling, hand-rolled and finished with its Original Glaze. Earlier this year, the chain introduced its Matcha Moment collection, tapping into the #matchaholic trend across social platforms. The cinnamon scroll follows a similar pattern, reworking a familiar format into a limited release. The range will be available for three weekends only, running Friday to Sunday from April 10 to April 28, with limited stock expected each day. Krispy Kreme ANZ Chief Marketing Officer Aimee Cutajar says, “We know some of life’s best moments happen over something sweet – whether it’s a weekend coffee run with friends or a spontaneous treat with family. With this launch, we wanted to take a bakery staple everyone loves and give it that unmistakable Krispy Kreme glow-up. “It’s the ultimate treat for your April weekends, designed to bring a little extra joy to your morning tea. We’re so excited for Aussies to grab a box, share the love, and let the good times roll! The Original Glazed Cinnamon Scroll will be available at participating stores, excluding South Australia, as well as online. Pricing is set at $6 per scroll or three for $16, with a Scroll and regular coffee combo available for $8.90. Source: Sling & Stone Find more food and drink news on Crumb Wire.

Dorsett Melbourne partners with Sucre Du Jour for an Easter-inspired high tea

Pallavi MathurApril 2, 2026

Quick Bite Dorsett Melbourne is teaming up with Sucre Du Jour for a one-off Easter high tea, set to take place on April 11 in the CBD. The collaboration brings together the hotel’s in-house offering with the Melbourne patisserie’s signature style, with a menu built around seasonal sweets and savouries. Sweet and savoury On the savoury end, the lineup includes pork and nashi pear sausage rolls, semi-dried tomato and mushroom quiche tarts, and smoked salmon with chervil, capers and crème fraîche on rye. The sweet offering is more elaborate, with a two-tiered stand featuring house-made scones alongside desserts like mango marmalade almond sponge with passionfruit and oolong mousse, and strawberry and yuzu compote layered with vanilla mousse and almond sponge. Chocolate also makes an appearance, with a hazelnut sponge topped with chocolate crèmeux, salted caramel and chocolate mousse. The event is positioned as a school holiday outing, with a family ticket option available for two adults and two children. Located within West Side Place, Dorsett Melbourne is part of the city’s central leisure and hospitality precinct, with on-site dining across Jin Bar, Port Bistro and Little Jin Coffee. The high tea will run from 1.30 pm to 3 pm at Dorsett Melbourne, at 615 Little Lonsdale Street, Melbourne VIC 3000. Bookings are essential. Find more dining out updates on Crumb Wire.

Pink and red-fleshed KISSABEL apples return for 2026

Pallavi MathurApril 2, 2026

KISSABEL apples are back for the 2026 season, with Montague Farms bringing the red and pink-fleshed variety back to Australian shelves. Originally developed through a cross between a French crabapple and a sweeter apple variety, the apples are known for their coloured flesh and range from bright pink to deep red inside. Two varieties will be available across the season. KISSABEL Summer will run from March to May, with orange skin and pink flesh and a sweeter profile, followed by KISSABEL Berry from April to August, which has a deeper red flesh and a more tangy flavour. KISSABEL apples are grown in different locations across the country. The official Montague Farms website says, “Grown to perfection in limited quantities in Stanthorpe in Queensland; Batlow in New South Wales; Harcourt, West Gippsland, Yarra Valley and Narre Warren North in Victoria; Adelaide Hills in South Australia; Tamar Valley and Huon Valley in Tasmania.” The apples have previously gained attention overseas and are returning locally for a limited run. Their colour and flavour have made them a popular ingredient across both sweet and savoury dishes, from grazing platters to desserts. Recipes using the apples include ruby red roll-ups by Alice Zaslavsky and an apple flower tart by Kirsten Tibbals. Growers are expecting a harvest of around 57,000kg for the 2026 season, with limited quantities available. The apples will be stocked at select independent greengrocers across Australia. Source: Modern Currency Find more food retail updates on Crumb Wire.