Culinology - June 2018 - 46

PETITS fours

New cheese snacks feature the
crunch carb-avoiders crave
Salty, crunchy snacks
are some of the first
foods eliminated in
low-carbohydrate and
ketogenic diets. It is
not because of their
sodium or fat content,
rather, it's to avoid the
starchy carbohydrates
- namely corn, grains and potatoes - that
the chips, crackers and curls contain.
Many low-carb dieters still crave crunch
and have found baked or dehydrated 100%
cheese snacks a satisfying alternative. New
Sonoma Cheese Crisp Bars from Sonoma
Creamery, Sonoma, Calif., are crispy, savory
baked snack bars made with a few simple
ingredients, including cheese, organic brown
rice, organic oat bran, seeds and seasonings. High in protein and low in carbs,
there's zero grams of sugar and only 110 to
120 calories per two-bar pack.
"America's eating habits are now in rapid
transition," said John Crean, president and
chief executive officer. "Our Cheese Crisp
Bars are the perfect solution to satisfy

those mid-day or afternoon cravings."
That's How We Roll LLC, Elmwood Park,
NJ, introduced ParmCrisps Trios. ParmCrisps
is a line of crunchy crisps made from aged
Parmesan cheese that are oven baked in
small batches and come in cracker and
chip shapes. The new Trios line is a shelfstable, protein-rich blend of sweet dried
fruit, crunchy nuts and seeds, and crispy
ParmCrisps.
"ParmCrisps are a great snack on their own
but supplementing them with fruit, nuts and
seeds make them the perfect combination
of sweet and savory for a satisfying mid-day
snack craving," said Sam Kestenbaum, president. "It's like having a premium cheese plate
you can carry in your pocket."

Chobani stretching
the yogurt category

Chobani has brought
vegetables into the
yogurt category with
a drinkable Greek
yogurt in cucumberapple.

46 |

Culinology | JUNE 2018

Chobani, LLC wants to delight people with flavors they never
thought could be in a yogurt, said Tim Brown, president and chief
operating officer in a presentation at the Dairy Farmers of America
annual meeting in Kansas City last March. Chobani, Norwich, NY,
wants to stretch the definition of yogurt beyond solely a breakfast food
that is fruit-based, he said. The company hopes cucumbers, nuts and
squeeze pouches may change consumer perception of the category.
"We just see stretching and stretching both our place in the category but also
stretching the category out," Mr. Brown said. "That's sort of the idea with Flip; to get
people who are snacking on other things and bring them into the yogurt category."
The new drinkable Greek yogurt features a cucumber-apple variety, while Chobani
Flip combines Greek yogurt with toppings such as dark chocolate, nuts or cookie pieces
on the side. Almond Coco Loco is a top-selling variety. While Flips may work as an afternoon snack, Chobani later this year will launch a squeeze pouch that may be used in
versatile ways, including for evening meals, Mr. Brown said.



Table of Contents for the Digital Edition of Culinology - June 2018

Culinology - June 2018
TABLE of contents
PRESIDENT’S letter - on the move
EMERGING trends - Rising restaurant trends
EMERGING trends - Beyond beef jerky
Flavor Trends - Balancing authenticity & innovation
INGREDIENT trends - Fermentation driving culinary experimentation
INGREDIENT trends - Branching out with olives
MEMBER profile - The real deal
INDUSTRY news - Innovation at every corner at RCA Conference
INDUSTRY news - Recognizing industry leaders
INDUSTRY news - RCA announces new officers
INDUSTRY news - Culinology Education Foundation scholarship recipients
INDUSTRY news - upcoming events
PETITS fours - ReGrained turning trash into treasure
PETITS fours - Companies placing bets on personalized nutrition
PETITS fours - New cheese snacks feature the crunch carb-avoiders crave
PETITS fours - Chobani stretching the yogurt category
NEWS bites
Ad Index
Culinology - June 2018 - Culinology - June 2018
Culinology - June 2018 - Culinology - June 2018
Culinology - June 2018 - 2
Culinology - June 2018 - TABLE of contents
Culinology - June 2018 - PRESIDENT’S letter - on the move
Culinology - June 2018 - 5
Culinology - June 2018 - EMERGING trends - Rising restaurant trends
Culinology - June 2018 - 7
Culinology - June 2018 - EMERGING trends - Beyond beef jerky
Culinology - June 2018 - 9
Culinology - June 2018 - 10
Culinology - June 2018 - Flavor Trends - Balancing authenticity & innovation
Culinology - June 2018 - 12
Culinology - June 2018 - 13
Culinology - June 2018 - 14
Culinology - June 2018 - 15
Culinology - June 2018 - 16
Culinology - June 2018 - 17
Culinology - June 2018 - INGREDIENT trends - Fermentation driving culinary experimentation
Culinology - June 2018 - 19
Culinology - June 2018 - 20
Culinology - June 2018 - 21
Culinology - June 2018 - 22
Culinology - June 2018 - 23
Culinology - June 2018 - 24
Culinology - June 2018 - 25
Culinology - June 2018 - INGREDIENT trends - Branching out with olives
Culinology - June 2018 - 27
Culinology - June 2018 - MEMBER profile - The real deal
Culinology - June 2018 - 29
Culinology - June 2018 - 30
Culinology - June 2018 - 31
Culinology - June 2018 - 32
Culinology - June 2018 - 33
Culinology - June 2018 - INDUSTRY news - Innovation at every corner at RCA Conference
Culinology - June 2018 - 35
Culinology - June 2018 - 36
Culinology - June 2018 - 37
Culinology - June 2018 - INDUSTRY news - Recognizing industry leaders
Culinology - June 2018 - 39
Culinology - June 2018 - INDUSTRY news - RCA announces new officers
Culinology - June 2018 - INDUSTRY news - Culinology Education Foundation scholarship recipients
Culinology - June 2018 - INDUSTRY news - upcoming events
Culinology - June 2018 - 43
Culinology - June 2018 - PETITS fours - ReGrained turning trash into treasure
Culinology - June 2018 - PETITS fours - Companies placing bets on personalized nutrition
Culinology - June 2018 - PETITS fours - Chobani stretching the yogurt category
Culinology - June 2018 - 47
Culinology - June 2018 - NEWS bites
Culinology - June 2018 - 49
Culinology - June 2018 - Ad Index
Culinology - June 2018 - 51
Culinology - June 2018 - 52
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