Baking&Snack - November 2016 - 52


ance each other nicely, according to Mr. Clark.
"Flavor combinations such as honey mustard
and salted caramel are natural fits," he observed.
"Hot and spicy tends to match better with cornor potato-based snacks. However, we expect to
see more flavor innovation into the future."
Pretzels also add new textures to foods in
many ways. "Anecdotally, we are seeing more
emphasis on texture in confectionery, and Mars
Chocolate's launch of Snickers Crisper is a classic example of what is happening there," Mr.
Vierhile said. "Mars even quantifies the growth
in the 'crispy crunchy segment of the chocolate
category' - who knew there was such a thing?"
he noted, adding that it grew 9.2% between
2011 and 2014, or twice as fast as the category
average, according to Nielsen data.
Pretzels also provide a crunchy texture to
Classic pub-style sourdough pretzels remain popular with a broad array
of consumer groups.
Herr Foods

52 Baking & Snack November 2016 /

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