Food Business News - March 24, 2015 - (Page 12)

raising the bar with innovation Snack maker shares insights on trends in nutrition bar product development t the forefront of innovation in the nutrition bar category stands Kind Healthy Snacks, the New York-based company that introduced transparent packaging and simple ingredients to the market. The latest launches from the snack bar maker include Kind Healthy Grains Popped A granola bars, featuring popped sorghum, plus gluten-free oats, millet, quinoa, amaranth and buckwheat. Available in salted caramel and dark chocolate with sea salt flavors, the line debuted at Natural Products Expo West, held March 5-8 in Anaheim, Calif., alongside three other Kind Healthy Grains varieties: peanut butter berry, caramel macchiato and dark chocolate mocha. The company began with eight bar varieties in 2004 and has grown to 39 bars and eight granolas, featuring such ingredients as whole nuts and seeds, fruit, dark chocolate, honey and whole grains. During the show, Jon Lesser, director of marketing, and Joshua Nafman, senior director of brand marketing and digital, sat down with Food Business News to discuss the new products, the savory Strong & Kind line that launched at last year's Expo West, and insights behind the trailblazing innovation at Kind. Food Business News: What inspired the new products? Jon Lesser: What we really want to market with this suite of innovations is "a super grain twist on your favorite classics." We're really trying to hit on those flavors that we know consumers love, but do it in a Kind way. We're launching a new line we're calling Popped. We've taken a sixth super grain and added it to the mix. It's sorghum, which when you pop, tastes and looks like a little popcorn. And so that freed us up to hit on new flavor profiles that we haven't previously been able to do. How was it discovered you could pop sorghum and p put it in a bar? 12 2 FOODBUSINESS NEWS ® Mr. Lesser: I think a lot of our innovation comes from our own creativity and just thinking about how we can treat ingredients differently and really deliver something magical for the consumer. So, this is one that one of our food scientists knew that you could pop sorghum. When I first tried it, she had brought this little mini popcorn to my desk just as standalone in a bag, and she said, "Taste this." I said, "It tastes like popcorn, it looks like it sort of is." And she said, "No, it's sorghum. A super grain." And sorghum lets you keep your gluten-free and nonG.M.O. claims? Mr. Lesser: This is another non-G.M.O. grain, another gluten-free grain. So it's still building that credential in the granola bar category, which is predominantly not gluten-free. How did the new coffee line come about? Mr. Lesser: We really wanted to deliver indulgence to the consumer in this space but do it with real ingredients that consumers know. So we were able to take real coffee and deliver those "super grain twists on the coffeehouse March 24, 2015

Table of Contents for the Digital Edition of Food Business News - March 24, 2015

Food Business News - March 24, 2015
Inside General Mills’ new approach to innovation
Nestle pursuing nutrition-based treatment for autism
Dairy Business News - Inclusion innovation: More than a chip or a chunk
Table of Contents
Web Contents
Editorial - Flexibility is needed to meet new opportunities
Kind raising the bar with innovation
McDonald’s to unlock power of local regions
Lancaster Colony acquires flatbread maker
SodaStream going after Keurig
Six forces shaping natural, organic product development
Stevia slow to penetrate confectionery market
C-Suite insight: C.P.G. at a crossroads
Kroger’s Simple Truth sales hit $1.2 billion for year
Private equity firm buys American Beverage Co.
Washington - Dietary Guidelines coming into focus
Market Insight - A `normal’ year for U.S. crops?
Health and Wellness - Shining a health halo over protein
Meat industry criticizes D.G.A.C. recommendation
Ingredient Innovations - Number of proposed pho alternatives widens
Still no timetable for final GRAS rule
Company Profile - Mondelez gaining momentum
New Food Products
Natural Products Expo West/Engredea
Ingredient Market Trends - Millers forecast soft red winter wheat crop at 381 million bus
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - March 24, 2015