Here are some interesting new and limited edition products found on store shelves by us and your fellow readers. If you’ve tried any of the products, share your thoughts about them in the comments.
I want to point out two things. The Hi-Chew Bites also come in Mango and Orange. And this was spotted at Forever 21. I didn’t know Forever 21 carried candy. The only C-things Forever 21 is known for is clothing and copying fashion designers. (Spotted by Rene B at Forever 21.)
What if Homestyle Ragu is like regular Ragu, but with an updated label? (Spotted by Breanna at Food Lion.)
I wonder if this has microwave instructions that turns my microwave into a mess like the instructions for regular Quaker Oats does. (Spotted by Robbie at Target.)
Mike and Ike sure have a lot of flavors & mixes. I mean, flavors AND mixes. (Spotted by Rachel C at Target.)
Thank you to all the photo contributors! If you’re out shopping and see an interesting new product on the shelf, snap a picture of it, and send us an email (theimpulsivebuy@gmail.com) with where you found it and “Spotted” in the subject line. Or reply to us (@theimpulsivebuy) on Twitter with the photo, where you spotted it, and the hashtag #spotted. If you do so, you might see your picture in our next Spotted on Shelves post.
I thought oatmeal was already gluten free
Oats are often grown so close to wheat fields that they can be contaminated by some stray wheat grains. Some people are so sensitive that this can be enough for them to react, and some celiacs can be dealing with painful effects for days, weeks, or even months after a single exposure. One very sensitive celiac said he solved the problem by buying whole oat grains, spreading them out in a single layer, and removing any stray wheat he found before cooking or grinding the oats. People with milder wheat intolerances or allergies usually don’t have to be so careful and can consider any old oats as sufficiently gluten free.
If they have “gluten-free” placed so prominently on the label, they must be using certified oats that have been tested for gluten and possibly grown in fields isolated enough from gluten grains.