Baking&Snack - August 2013 - 134

NEW PRODUCT SPOTLIGHT

Tapas get an on-the-go spin with the latest addition to Mediterranean Snacks’ lentil-based line.

C

Crackers and hummus — it’s the perfect partnership.
That’s what Mediterranean Snacks, Boonton, NJ, discovered about its Lentil Crackers, which led to the development of tapaz2go. The company saw an opportunity
to expand its legume-based product line of Baked Lentil
Chips, Lentil Crackers and Hummuz Crispz to include a
mini-meal snack, tapaz2go.
“We recognized that our Lentil Crackers pair perfectly
with hummus and saw the opportunity to create a product that captures key consumer trends such as increased
snacking occasions, eating small meals and the popularity of tapas,” said Lonnie Williard, vice-president of marketing for Mediterranean Snacks. The tapaz2go products
combine Mediterranean Snacks’ Sea Salt Lentil Crackers
with shelf-stable hummus in a convenient single-serve
package that can act as a serving tray.
The development of tapaz2go took into account several consumer trends. Americans now eat more snacks
and smaller meals. Protein-rich foods are growing in

By combining hummus with its
lentil-based crackers, Mediterranean
Snacks hopes to provide shoppers a
portable, nutritional snack.
Mediterranean Snacks

134

/ Baking & Snack / August 2013

popularity, and consumers look for nutritious snacks
that fit in their busy lifestyles. Mediterranean Snacks
also wanted to tap into interest in global culinary trends,
hence the tapas theme.
The portability and shelf stability of tapaz2go along
with its health profile give the snacks broad consumer appeal. Busy moms, commuters and consumers with active
lifestyles can take advantage of the compact ambient food.
Consumers concerned about health such as baby boomers, those interested in weight management or parents
wanting a healthy snack for their kids can appreciate how
the new snack’s 250 Cal — or less — pack in 7 g protein,
qualifying tapaz2go as a “good source” of protein.
“Since tapaz2go is shelf stable and can be stored at
room temperature, it is a perfect on-the-go snack solution for people who want to fit healthy, smart snacking
into busy lives,” Ms. Williard said. “The unique packaging makes it a snap to enjoy while traveling, hiking, in
the car or anywhere. When the box is flipped over after
opening, it becomes a serving tray, making it an engaging snack experience for the consumer.”
Mediterranean Snacks introduced tapaz2go at the
International Dairy-Deli-Bakery Association trade
show in June. The product is available at major retailers
nationwide as well as on Amazon. The 3.6-oz portable
package retails between $2.99 and $3.49. The hummus
is available in three varieties: Classic, Roasted Garlic and
Red Pepper. Mediterranean Snacks narrowed the flavors
down to these three based on the most popular hummus
flavors in the marketplace. Ms. Williard said the company has already begun testing new flavors for the future.
By combining two simple products into one snack,
Mediterranean Snacks not only expanded its product line
into the realm of the mini-meal but also addressed several
consumer demands in one convenient package.
— Charlotte Atchley

•



Baking&Snack - August 2013

Table of Contents for the Digital Edition of Baking&Snack - August 2013

Baking&Snack - August 2013
Table of Contents
Table of Contents
Editorial - Buying into a Vision
Newsfront - Hype surrounds Twinkies’ grand return
Twinkies made to last longer
People
Hostess to compete in mega snack market
In Brief
Dessert makers layer it on thick
Flowers, Hostess complete bread deal
Correction
Operations - Nothing but the Best
Placing a finger on food security
A Perfect 10
Keeping the bread shelf full
Trends - Hanging on to Heritage
Hispanics love social media
Formulation - Different Flours Bake Differently
Whole Grains for Every Palate
Triple threat in a whole grain
Basic Values
Diastatic, nondiastatic — what’s the difference?
Honey 101
What is dry honey?
Snacking Satisfaction
Q&A Nuitrition - Jumping Hoops
Q&A Multi-Mode Ovens - Gaining Flexibility with Hybrids
Equipment - Perfecting the Baking Process
Sanitation importance on the rise
Getting a Good Grip
Tracking pans using bar codes
Operations - Searching for Better Alternatives
Sanitation Strategies - No Small Task
Q&A Digital Marketing - How to Make eMarketing Work
A Dynamic Difference
Industry Images - B&CMA
Special Report - Packed with Learning
IBIE Meeting Preview - Hit the Ground Running
Events
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - August 2013 - Baking&Snack - August 2013
Baking&Snack - August 2013 - 2
Baking&Snack - August 2013 - 3
Baking&Snack - August 2013 - 4
Baking&Snack - August 2013 - 5
Baking&Snack - August 2013 - 6
Baking&Snack - August 2013 - 7
Baking&Snack - August 2013 - 8
Baking&Snack - August 2013 - Table of Contents
Baking&Snack - August 2013 - 10
Baking&Snack - August 2013 - Table of Contents
Baking&Snack - August 2013 - Editorial - Buying into a Vision
Baking&Snack - August 2013 - 13
Baking&Snack - August 2013 - People
Baking&Snack - August 2013 - 15
Baking&Snack - August 2013 - In Brief
Baking&Snack - August 2013 - 17
Baking&Snack - August 2013 - Correction
Baking&Snack - August 2013 - 19
Baking&Snack - August 2013 - 20
Baking&Snack - August 2013 - Operations - Nothing but the Best
Baking&Snack - August 2013 - Placing a finger on food security
Baking&Snack - August 2013 - 23
Baking&Snack - August 2013 - 24
Baking&Snack - August 2013 - 25
Baking&Snack - August 2013 - 26
Baking&Snack - August 2013 - 27
Baking&Snack - August 2013 - 28
Baking&Snack - August 2013 - 29
Baking&Snack - August 2013 - A Perfect 10
Baking&Snack - August 2013 - 31
Baking&Snack - August 2013 - Keeping the bread shelf full
Baking&Snack - August 2013 - 33
Baking&Snack - August 2013 - 34
Baking&Snack - August 2013 - Trends - Hanging on to Heritage
Baking&Snack - August 2013 - Hispanics love social media
Baking&Snack - August 2013 - 37
Baking&Snack - August 2013 - 38
Baking&Snack - August 2013 - 39
Baking&Snack - August 2013 - 40
Baking&Snack - August 2013 - 41
Baking&Snack - August 2013 - 42
Baking&Snack - August 2013 - Formulation - Different Flours Bake Differently
Baking&Snack - August 2013 - 44
Baking&Snack - August 2013 - 45
Baking&Snack - August 2013 - 46
Baking&Snack - August 2013 - 47
Baking&Snack - August 2013 - 48
Baking&Snack - August 2013 - Whole Grains for Every Palate
Baking&Snack - August 2013 - 50
Baking&Snack - August 2013 - 51
Baking&Snack - August 2013 - 52
Baking&Snack - August 2013 - Triple threat in a whole grain
Baking&Snack - August 2013 - 54
Baking&Snack - August 2013 - Basic Values
Baking&Snack - August 2013 - Diastatic, nondiastatic — what’s the difference?
Baking&Snack - August 2013 - 57
Baking&Snack - August 2013 - 58
Baking&Snack - August 2013 - 59
Baking&Snack - August 2013 - 60
Baking&Snack - August 2013 - 61
Baking&Snack - August 2013 - 62
Baking&Snack - August 2013 - Honey 101
Baking&Snack - August 2013 - What is dry honey?
Baking&Snack - August 2013 - 65
Baking&Snack - August 2013 - 66
Baking&Snack - August 2013 - Snacking Satisfaction
Baking&Snack - August 2013 - 68
Baking&Snack - August 2013 - Q&A Nuitrition - Jumping Hoops
Baking&Snack - August 2013 - 70
Baking&Snack - August 2013 - 71
Baking&Snack - August 2013 - 72
Baking&Snack - August 2013 - Q&A Multi-Mode Ovens - Gaining Flexibility with Hybrids
Baking&Snack - August 2013 - 74
Baking&Snack - August 2013 - 75
Baking&Snack - August 2013 - 76
Baking&Snack - August 2013 - Equipment - Perfecting the Baking Process
Baking&Snack - August 2013 - 78
Baking&Snack - August 2013 - 79
Baking&Snack - August 2013 - 80
Baking&Snack - August 2013 - 81
Baking&Snack - August 2013 - 82
Baking&Snack - August 2013 - 83
Baking&Snack - August 2013 - 84
Baking&Snack - August 2013 - 85
Baking&Snack - August 2013 - 86
Baking&Snack - August 2013 - Sanitation importance on the rise
Baking&Snack - August 2013 - 88
Baking&Snack - August 2013 - 89
Baking&Snack - August 2013 - 90
Baking&Snack - August 2013 - Getting a Good Grip
Baking&Snack - August 2013 - 92
Baking&Snack - August 2013 - 93
Baking&Snack - August 2013 - Tracking pans using bar codes
Baking&Snack - August 2013 - 95
Baking&Snack - August 2013 - 96
Baking&Snack - August 2013 - 97
Baking&Snack - August 2013 - 98
Baking&Snack - August 2013 - 99
Baking&Snack - August 2013 - 100
Baking&Snack - August 2013 - Operations - Searching for Better Alternatives
Baking&Snack - August 2013 - 102
Baking&Snack - August 2013 - 103
Baking&Snack - August 2013 - 104
Baking&Snack - August 2013 - 105
Baking&Snack - August 2013 - Sanitation Strategies - No Small Task
Baking&Snack - August 2013 - 107
Baking&Snack - August 2013 - 108
Baking&Snack - August 2013 - Q&A Digital Marketing - How to Make eMarketing Work
Baking&Snack - August 2013 - 110
Baking&Snack - August 2013 - 111
Baking&Snack - August 2013 - A Dynamic Difference
Baking&Snack - August 2013 - Industry Images - B&CMA
Baking&Snack - August 2013 - Special Report - Packed with Learning
Baking&Snack - August 2013 - IBIE Meeting Preview - Hit the Ground Running
Baking&Snack - August 2013 - 116
Baking&Snack - August 2013 - Events
Baking&Snack - August 2013 - Innovations
Baking&Snack - August 2013 - Ingredient News
Baking&Snack - August 2013 - Products & Packaging
Baking&Snack - August 2013 - 121
Baking&Snack - August 2013 - 122
Baking&Snack - August 2013 - Patents
Baking&Snack - August 2013 - New on the Shelf
Baking&Snack - August 2013 - 125
Baking&Snack - August 2013 - Marketplace
Baking&Snack - August 2013 - 127
Baking&Snack - August 2013 - 128
Baking&Snack - August 2013 - 129
Baking&Snack - August 2013 - 130
Baking&Snack - August 2013 - 131
Baking&Snack - August 2013 - 132
Baking&Snack - August 2013 - Ad Index
Baking&Snack - August 2013 - New Product Spotlight
Baking&Snack - August 2013 - 135
Baking&Snack - August 2013 - 136
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