Label claims such as gluten-free, organic, non-GMO, and vegan are boosting snack sales. Adrienne Smith, senior food reporter at the New Hope Network, spoke about the trend during a presentation at Expo West Virtual Week in May.
“Truly clean snacks become a reality with guilt-free one- or two-ingredient options,” Ms. Smith said.
Rind Snacks, New York, is a zero-waste, one-ingredient option that uses fresh, overripe, and salvaged fruit to make chewy fruit snacks that include the rind of the fruit. And the company just launched a crispy fruit snack made from apples, oranges and kiwi and markets them as an alternative to crisps.
“Consumers can feel good about finishing a bag,” said Matt Weiss, founder and CEO of Rind. “The crisps are dried, not fried. You naturally get a ton of fiber and vitamin C. And the products hold up really well as a stand-alone snack, but are also extremely versatile as a way to dip in hummus, guacamole, dessert spreads, and more.
Simple Mills, Chicago, which makes cookies, crackers and bars with real food ingredients and nothing artificial, is among the BFY brands attracting more buyers because consumers are interested in clean label foods, said Jamie Rubinstein, Simple Mills Brand Manager.
The company recently launched its Organic Seed Flour Cracker, which is made from a blend of sunflower, pumpkin and flaxseed flour.
“The trend for alternative flours continues to grow,” Ms. Rubinstein said. “We see great opportunities in alternative flours as they offer unique nutritional and taste benefits and appeal to those looking for alternatives to wheat flour products. “
Although the purchase of snacks made with alternative ingredients continues to gain traction, 77% of consumers are interested in trying one, according to Mintel’s summary of the report “Flavor and Ingredient Trends in Snacks” published more early this year.
“Ingredients such as cauliflower, beans and legumes that can be replicated in typical snack textures were showcased in a recent innovation in the form of chips, crackers and sprouts, some of the most popular snack varieties. most popular. Alternative ingredient innovation doesn’t have to be an all-or-nothing approach – mixing seeds and vegetables that provide micronutrients or reduce sugar, carbs, or overall calories are opportunities to balance the healthy side with. the fun side of snacks, ”the report says.
Scott Carpenter, president and CEO of Savor Street Foods Inc., which makes non-GMO, grain-free, nut-free and soy-free pretzels, said he expects trends in ingredients based on plants using herbs, mushrooms and root vegetables continue to influence savory products.
Companies that make BFY snacks and those that meet a dietary need like gluten-free understand the importance of appealing to everyone in the household.
“Products need to taste great and meet the needs of the whole family, not just the one family member with dietary restrictions,” said Junea Rocha, co-founder and chief marketing officer of Brazi Bites, Portland, Ore., Who sells frozen Latin. -inspired gluten-free products. “After COVID, we are seeing many retailers looking to reduce their assortment in stores, and this trend means products on the shelves will have to move at a higher speed to conserve space. Products that have a wider appeal tend to do better under these conditions. “
Consumers interested in own brand, BFY products have more choices than ever before and snack makers are interested in creating products that taste great and meet dietary needs on many levels.
“There are some fantastic BFY snacks out there, and I think consumers are now becoming less cynical about truly BFY snacks,” said Joe Ens, co-CEO of HighKey, which makes low-grade cookies and candies. in sugar. “Consumers are changing the way they eat. I think this is an encouraging post-pandemic reality because the pandemic has reminded us that we need to watch what we eat. “
This article is an excerpt from the July 2021 issue of Baking & Snack. To read the full article on snacks, click here.