Sargento Foods® Expands Wholesome Snacking with New Balanced Breaks™

Plymouth, WI (April 7, 2015)

sargento breaks SARGENTO® Balanced Breaks combine creamy bites of natural cheese, crunchy roasted nuts and sweet dried fruits to create a wholesome snack. The delicious mix will hit the dairy aisle in April 2015.

With the launch of Balanced Breaks, Sargento Foods is adding to its wide range of wholesome cheese snacks and expanding its snack options beyond cheese for the first time. Each Balanced Breaks snack features fresh-tasting ingredients with 7 grams of protein and 170-190 calories. The portable, individual-sized snack allows people to keep their nutritious-eating plans on track throughout the day.

“Today’s health-conscious consumers are looking for portable snacks that balance nutrition and great taste,” said Chris McCarthy, Director of Marketing for the Sargento Foods Consumer Products Division. “With SARGENTO Balanced Breaks, consumers have a delicious new option to add to their snacking routine.”

Balanced Breaks will be available in four delicious varieties:

  • Natural White Cheddar Cheese, sea-salted almonds and dried cranberries
  • Natural Sharp Cheddar Cheese, sea-salted cashews and cherry-infused cranberries
  • Natural Pepper Jack Cheese, honey roasted peanuts and raisins
  • Natural Sharp White Cheddar Cheese, sea-salted cashews and golden raisin medley

SARGENTO Balanced Breaks come in a package of three 1.5-ounce snacks for a suggested retail price of$3.69. For more information and product availability, visit

About Sargento Foods Inc.
Sargento Foods Inc. has demonstrated its passion for cheese and cheese-based meal solutions for more than 60 years. Founded in 1953 in Plymouth, Sargento Foods is a leading manufacturer, packager and marketer of shredded, sliced and snack natural cheeses, cheese appetizers, ingredients, sauces and other culinary solutions. Sargento Foods is owned and operated by the Gentine family, and has net sales of more than $1 billion and more than 1,700 employees. For more information, please visit


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