Baking & Snack - May 2014 - 114

NEW PRODUCT SPOTLIGHT
The new STRONG & KIND line is shaking up the bar category with savory
high-protein bars.
Kind Healthy Snacks

Savory Strength
and Kindness

Kind Healthy Snacks' new line is not just a product but
also a movement.

N

Nutrition bars and high-protein products are reaching a pinnacle of demand as
consumers seek out healthy indulgences that also aid in satiety, a benefit protein
is known for. Until recently, the bar market has been saturated with every sweet
variety imaginable. Today, the landscape is changing with Kind Healthy Snacks'
launch of STRONG & KIND, the New York-based company's first-ever savory
snack line.
"For months our consumers have been asking about savory flavors," said Katie
Nahoum, senior brand manager, Kind, "and we knew we could satisfy what they
were craving by providing a new, unique range of bold flavors in a way that's
healthy, easy to eat on-the-go and in an all-natural form."
Flavors for the new line, which have a suggested retail price of $1.79 per
1.6-oz bar, include Honey Smoked BBQ, Honey Mustard, Roasted Jalapeño,
Hickory Smoked and Thai Sweet Chili. "As a team, we found ourselves craving
bold, savory flavored snacks but were disappointed with the options available today as almost all of them are void of positive nutrition," said Daniel Lubetzky,
founder and CEO of Kind. "We set out to fix that by crafting savory snacks that
deliver on both health and taste. It took us years to crack the code and develop
STRONG & KIND. The new line delivers strong, bold flavors from nutritionally
rich ingredients that people can feel good about eating."
With 10 g natural protein, the STRONG & KIND line uses a mix of whole almonds, seeds and legumes to boost protein content and provide the nine amino
acids that the body can't produce on its own, according to the company. "As our
legume source, we use pea protein," Ms. Nahoum said. "It is also highly digestible,
and its unique combination of essential amino acids makes it effective at rebuilding muscles after exercise."
Marketed toward "millennial males" between the ages of 18-34, the STRONG
& KIND line is also aimed at changing the way people view strength as well as
kindness. "More than just a product, STRONG & KIND is a movement that looks
to define kindness for what it really is - the greatest show of human strength,"
Ms. Nahoum explained. To achieve this, Kind partnered with NBA all-star Kevin
Durant, who has a reputation as "the strongest and kindest guy in the NBA," according to the company. "Not only is Kevin Durant one of the most widely recognized and well-respected players in the NBA, but he also is known for his incredible humility and generosity, making him the ideal embodiment of what it means
to be strong and kind," Ms. Nahoum said.
Kind is asking consumers to visit the website www.strongandkind.com to support the company's $1 million donation to the Kevin Durant Charity Foundation.
The donation will be used to create programming for at-risk youth. On the site,
users are encouraged to "take the pledge," which includes looking out for others
who can't look out for themselves or simply being "STRONG & KIND."
- Joanie Spencer

*

114 Baking & Snack May 2014 / www.bakingandsnack.com


http://www.strongandkind.com http://www.bakingandsnack.com

Baking & Snack - May 2014

Table of Contents for the Digital Edition of Baking & Snack - May 2014

Baking & Snack - May 2014
Table of Contents
Table of Contents
Editorial - Going with a gut feeling
Newsfront - Protein consumption rising, carbs falling
Shearer’s gobbles up Medallion Foods
ABA, QBA honor Lepage’s legacy
Gen Y influence buying most
Flowers reveals plans for former Hostess plants
In Brief/People
Innovation Centers - Getting Together
PBF Pita Bread Factory - Special to the Table
Band of brothers
More than just pita
Desserts - The Sweet Spot
Mashups on the menu
Appealing to millennials
One sweet swine
Bread Aisle - Headway in the Bread Aisle
Variety Syrups - Sweet Selections
In a league of its own
Is it a sweetener? Is it a fiber?
Ingredient App - Bases Loaded
Finishing Systems - Crossing The Finish Line
Refrigeration & Freezing - Low Temps, High Demands
Waste heat absorption
Distribution Technology - Counting the Costs
Solutions in every size
Q&A - Clean Equipment Design - New Rules of Engagement
Industry Insight - Benchmarking for Success
Events
Correction - IFT 2014 Convention
Innovations
Ingredient News
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - May 2014 - Baking & Snack - May 2014
Baking & Snack - May 2014 - 2
Baking & Snack - May 2014 - 3
Baking & Snack - May 2014 - 4
Baking & Snack - May 2014 - 5
Baking & Snack - May 2014 - 6
Baking & Snack - May 2014 - 7
Baking & Snack - May 2014 - 8
Baking & Snack - May 2014 - Table of Contents
Baking & Snack - May 2014 - 10
Baking & Snack - May 2014 - Table of Contents
Baking & Snack - May 2014 - Editorial - Going with a gut feeling
Baking & Snack - May 2014 - 13
Baking & Snack - May 2014 - Shearer’s gobbles up Medallion Foods
Baking & Snack - May 2014 - 15
Baking & Snack - May 2014 - Flowers reveals plans for former Hostess plants
Baking & Snack - May 2014 - In Brief/People
Baking & Snack - May 2014 - 18
Baking & Snack - May 2014 - Innovation Centers - Getting Together
Baking & Snack - May 2014 - 20
Baking & Snack - May 2014 - 21
Baking & Snack - May 2014 - 22
Baking & Snack - May 2014 - 23
Baking & Snack - May 2014 - 24
Baking & Snack - May 2014 - 25
Baking & Snack - May 2014 - PBF Pita Bread Factory - Special to the Table
Baking & Snack - May 2014 - 27
Baking & Snack - May 2014 - Band of brothers
Baking & Snack - May 2014 - 29
Baking & Snack - May 2014 - 30
Baking & Snack - May 2014 - 31
Baking & Snack - May 2014 - 32
Baking & Snack - May 2014 - 33
Baking & Snack - May 2014 - More than just pita
Baking & Snack - May 2014 - 35
Baking & Snack - May 2014 - 36
Baking & Snack - May 2014 - 37
Baking & Snack - May 2014 - 38
Baking & Snack - May 2014 - 39
Baking & Snack - May 2014 - 40
Baking & Snack - May 2014 - 41
Baking & Snack - May 2014 - 42
Baking & Snack - May 2014 - Desserts - The Sweet Spot
Baking & Snack - May 2014 - 44
Baking & Snack - May 2014 - 45
Baking & Snack - May 2014 - Mashups on the menu
Baking & Snack - May 2014 - 47
Baking & Snack - May 2014 - 48
Baking & Snack - May 2014 - 49
Baking & Snack - May 2014 - Appealing to millennials
Baking & Snack - May 2014 - 51
Baking & Snack - May 2014 - One sweet swine
Baking & Snack - May 2014 - 53
Baking & Snack - May 2014 - 54
Baking & Snack - May 2014 - 55
Baking & Snack - May 2014 - 56
Baking & Snack - May 2014 - Bread Aisle - Headway in the Bread Aisle
Baking & Snack - May 2014 - 58
Baking & Snack - May 2014 - 59
Baking & Snack - May 2014 - 60
Baking & Snack - May 2014 - Variety Syrups - Sweet Selections
Baking & Snack - May 2014 - In a league of its own
Baking & Snack - May 2014 - 63
Baking & Snack - May 2014 - 64
Baking & Snack - May 2014 - 65
Baking & Snack - May 2014 - Is it a sweetener? Is it a fiber?
Baking & Snack - May 2014 - 67
Baking & Snack - May 2014 - 68
Baking & Snack - May 2014 - Ingredient App - Bases Loaded
Baking & Snack - May 2014 - 70
Baking & Snack - May 2014 - Finishing Systems - Crossing The Finish Line
Baking & Snack - May 2014 - 72
Baking & Snack - May 2014 - 73
Baking & Snack - May 2014 - 74
Baking & Snack - May 2014 - 75
Baking & Snack - May 2014 - 76
Baking & Snack - May 2014 - 77
Baking & Snack - May 2014 - 78
Baking & Snack - May 2014 - Refrigeration & Freezing - Low Temps, High Demands
Baking & Snack - May 2014 - 80
Baking & Snack - May 2014 - 81
Baking & Snack - May 2014 - 82
Baking & Snack - May 2014 - 83
Baking & Snack - May 2014 - Waste heat absorption
Baking & Snack - May 2014 - 85
Baking & Snack - May 2014 - 86
Baking & Snack - May 2014 - Distribution Technology - Counting the Costs
Baking & Snack - May 2014 - Solutions in every size
Baking & Snack - May 2014 - 89
Baking & Snack - May 2014 - 90
Baking & Snack - May 2014 - 91
Baking & Snack - May 2014 - 92
Baking & Snack - May 2014 - Q&A - Clean Equipment Design - New Rules of Engagement
Baking & Snack - May 2014 - 94
Baking & Snack - May 2014 - 95
Baking & Snack - May 2014 - 96
Baking & Snack - May 2014 - Industry Insight - Benchmarking for Success
Baking & Snack - May 2014 - 98
Baking & Snack - May 2014 - Correction - IFT 2014 Convention
Baking & Snack - May 2014 - Innovations
Baking & Snack - May 2014 - Ingredient News
Baking & Snack - May 2014 - Products & Packaging
Baking & Snack - May 2014 - 103
Baking & Snack - May 2014 - New on the Shelf
Baking & Snack - May 2014 - 105
Baking & Snack - May 2014 - 106
Baking & Snack - May 2014 - Marketplace
Baking & Snack - May 2014 - 108
Baking & Snack - May 2014 - 109
Baking & Snack - May 2014 - 110
Baking & Snack - May 2014 - 111
Baking & Snack - May 2014 - 112
Baking & Snack - May 2014 - Ad Index
Baking & Snack - May 2014 - New Product Spotlight
Baking & Snack - May 2014 - 115
Baking & Snack - May 2014 - 116
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
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