Starco Brands announced that Winona Popcorn Spray launched its latest flavor sensation: Garlic Butter. This new addition to the Winona Popcorn Spray lineup promises to elevate the popcorn experience with its rich, savory taste and irresistible aroma.
The Winona Popcorn Spray disrupted the popcorn category by solving the problem of dry seasoning ending up at the bottom of the bowl. Winona Popcorn Spray ensures its rich and mouth watering flavor covers and sticks to every kernel, bringing the movie theater popcorn experience into your home. The current Butter Flavor, which is extremely low calorie and non-GMO, consistently leads the category as reflected in IRI data showing upwards of 6 units sold on a per store basis in mass retail. The new Garlic Butter spray is crafted with a perfect blend of buttery richness and the bold, delectable taste of garlic, providing a gourmet touch to your popcorn. This exciting flavor is set to become a household favorite, perfect for movie nights, parties, and everyday snacking and like the original Butter Flavor, is extremely low calorie, non-GMO and powered by air.
“We are incredibly excited to introduce our new Garlic Butter flavor to our loyal customers and new fans alike,” said David Dreyer, CMO of Starco Brands. “Our team has worked tirelessly to create a product that exceeds expectations, and if you’re like me I even tried it on my steak when barbequing and it was out of this world. Garlic Butter is a testament to our dedication to innovation and is the first of many new flavors to come.”
The Garlic Butter spray is made with high-quality, natural ingredients, ensuring a delicious and guilt-free snacking experience. As with all Winona Popcorn Spray products, the new flavor is non-GMO, gluten-free and dairy-free. It is designed to be easy to use, allowing popcorn lovers to enjoy a burst of garlic butter flavor with just a simple spray.
The new flavor is currently on retail shelves at Walmart, Hyvee, and Meijer, and will go into broader distribution later this year and into 2025.
