Culinology - June 2018 - 8

E M E RGI NG trends

Beyond beef jerky
Building on the jerky trend, innovative meat snacks emerged as one of the leading trends in
new products from the more than 3,500 exhibitors at this year's Natural Products Expo West in
Anaheim, Calif.
Sales of overall meat snacks are reshaping the salty snacks category, according to consumer insights company Nielsen. Split into two segments - jerky and sticks - meat snacks
represent a $2.8 billion category. Each segment contributes to about half of total sales, though
jerky sales have been strong in recent years while meat sticks sales have been flat.
Meat snacks remain a hot segment of the specialty market and cutting-edge product
launches from Country Archer Jerky Co., Epic Provisions, Perky Jerky and The New Primal unveiled at Expo West offer a glimpse into the innovation invigorating the specialty savory snack
category.
Natural, organic and functional food and beverage sales grew 6.7% to $144 billion last year,
significantly outpacing the total food market, said Carlotta Mast, senior vice-president of content at New Hope Network.

Epic
Provisions
New from Epic
Provisions are
Oven Baked
Pork Rinds in
chili lime and
Himalayan and sea
salt varieties.

Country Archer Jerky Co.
A new line of meat bars from Country Archer Jerky
Co. features ingredients such as grass-fed beef, uncured bacon, dates and collagen.

The New Primal
From The New Primal comes Beef Thins, a
crunchy jerky snack. Available in sea salt and
barbecue varieties, the products feature thinly
sliced cuts of grass-fed beef that are, according to the company, easier to bite and chew
than traditional jerky.

Perky Jerky
Perky Jerky is adding three pork varieties to its
portfolio of premium meat snacks. Flavors include
mountain, Asian five spice and coconut curry.

8|

Culinolog y | JUNE 2018



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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