PRETZELS 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 / www.bakingandsnack.comhttp://www.grainmillers.com