Snac World - May 2017 - 39
Power in Protein
A
s consumer interest in meat snacks grows,
many brands are entering the segment with
innovative bases and flavors.
Over the past few years, there has been a lot of
growth in the area of meat snacks as companies like
Epic and Krave have been hitting all the right cues in
terms of ingredients, global flavors and branding, said
Robertson Allen, PhD, consultant and food anthropologist, The Hartman Group.
Larger companies have been acquiring smaller beef
jerky brands to boost their healthy snack lines and stake
a claim in the growing meat snacks category, according
to Mintel's Salty Snacks, US, April 2016 report.
In 2015, Hershey's, Hershey, PA, acquired Krave
Pure Foods, Inc., to ensure a spot in the fast- growing,
high-protein meat snacks segment. Krave jerky is
available in unique flavor blends including Black
Cherry Barbecue and Pineapple Orange. Minimally
processed, the product is free from added nitrites and
MSG, gluten and artificial ingredients and contains a
low-fat formula.
Meat snacks are among some of the hottest segments in the industry, and they are setting themselves
apart with introductions like Minneapolis-based
Lorissa's Kitchen's Premium Pork Cuts and San
Francisco-based Little Red Dot's Bakkwa, a meat snack
inspired by street food in Asia, and Los Angeles-based
Three Jerks' Original Filet Mignon Beef Jerky, according
to research from GlobalData.
"In 2016, producers combined meat snacks with
trail mixes to make products like Oberto Trail Mix in
order to expose meat snacks to a broader audience,"
said Tom Vierhile, innovation insights director, GlobalData.
Snack producers deliver satisfaction for many newer
snacking occasions by making snacks more complete,
according to Mark Singleton, vice-president, sales and
marketing, Rudolph Foods, Lima, OH.
"For example, trail mixes contain all kinds of new
foods, including jerky to add protein and all snacks are
borrowing flavor profiles from around the world," Mr.
Singleton said.
The breakfast daypart is fast becoming an opportunity for snack producers. However, a person is not
likely to think of meat snacks for breakfast. Jack Links,
Minong, WI, did.
"Jack Links thought, 'Why not, let's make Jack Links
AM.' This is breakfast bacon," said Jared Koerten, senior
food analyst, Euromonitor International, at SNAXPO
2017. "Meat snacks are a high protein, modest calorie
snack for a healthy on-the-go breakfast."
Some think jerky is the new snack bar. It is not just beef
anymore. There are new forms of jerky, including chicken
and turkey, earning big sales and tremendous growth.
"Clever positioning of different forms of meat
snacks with different flavors and different packaging are all examples of the innovation that came in
2015 and 2016," said Sally Lyons Wyatt, IRI executive
www.snacintl.org May 2017
SNAC World
39
http://www.snacintl.org
Table of Contents for the Digital Edition of Snac World - May 2017
Snac World - May 2017
Table of Contents
LETTER FROM SNAC INTERNATIONAL - Commitment to the Future
NEWS - Global snack trends aid in ‘war on breakfast
Portability reigns king in traditional and new snacks
Indulgent snacks outpacing healthy
2017 STATE OF THE INDUSTRY REPORT
Great Taste and Health Intersect
Tantalizing Tastes and Textures
Reaching New Healthy Horizons
It’s All in the Mix
Ample Alternatives
Twists and Turns in Innovation
What’s Crackin’?
A Bar for Every Occasion
Naturally Delicious
The Cheesy Choice
Power in Protein
The Other Meat Snack
Popping with Innovation
Leading with Taste
BUSINESS MEMBER PROFILE - Driven by Relationships, Innovation
ASSOCIATE MEMBER PROFILE - A Century of Evolution
NEW CHAIRMAN PROFILE - Into the Future
SNAXPO - Illuminating the Future of Snacking
NEW SNACKS
PRODUCTS & SERVICES
AD INDEX
Snac World - May 2017 - Snac World - May 2017
Snac World - May 2017 - 2
Snac World - May 2017 - 3
Snac World - May 2017 - 4
Snac World - May 2017 - Table of Contents
Snac World - May 2017 - LETTER FROM SNAC INTERNATIONAL - Commitment to the Future
Snac World - May 2017 - 7
Snac World - May 2017 - Indulgent snacks outpacing healthy
Snac World - May 2017 - 9
Snac World - May 2017 - 10
Snac World - May 2017 - 2017 STATE OF THE INDUSTRY REPORT
Snac World - May 2017 - Great Taste and Health Intersect
Snac World - May 2017 - 13
Snac World - May 2017 - 14
Snac World - May 2017 - Tantalizing Tastes and Textures
Snac World - May 2017 - 16
Snac World - May 2017 - 17
Snac World - May 2017 - 18
Snac World - May 2017 - Reaching New Healthy Horizons
Snac World - May 2017 - 20
Snac World - May 2017 - 21
Snac World - May 2017 - It’s All in the Mix
Snac World - May 2017 - 23
Snac World - May 2017 - 24
Snac World - May 2017 - Ample Alternatives
Snac World - May 2017 - 26
Snac World - May 2017 - Twists and Turns in Innovation
Snac World - May 2017 - 28
Snac World - May 2017 - 29
Snac World - May 2017 - What’s Crackin’?
Snac World - May 2017 - 31
Snac World - May 2017 - A Bar for Every Occasion
Snac World - May 2017 - 33
Snac World - May 2017 - Naturally Delicious
Snac World - May 2017 - 35
Snac World - May 2017 - The Cheesy Choice
Snac World - May 2017 - 37
Snac World - May 2017 - 38
Snac World - May 2017 - Power in Protein
Snac World - May 2017 - 40
Snac World - May 2017 - The Other Meat Snack
Snac World - May 2017 - 42
Snac World - May 2017 - 43
Snac World - May 2017 - Popping with Innovation
Snac World - May 2017 - 45
Snac World - May 2017 - Leading with Taste
Snac World - May 2017 - 47
Snac World - May 2017 - 48
Snac World - May 2017 - 49
Snac World - May 2017 - BUSINESS MEMBER PROFILE - Driven by Relationships, Innovation
Snac World - May 2017 - 51
Snac World - May 2017 - ASSOCIATE MEMBER PROFILE - A Century of Evolution
Snac World - May 2017 - 53
Snac World - May 2017 - NEW CHAIRMAN PROFILE - Into the Future
Snac World - May 2017 - 55
Snac World - May 2017 - SNAXPO - Illuminating the Future of Snacking
Snac World - May 2017 - 57
Snac World - May 2017 - 58
Snac World - May 2017 - NEW SNACKS
Snac World - May 2017 - 60
Snac World - May 2017 - PRODUCTS & SERVICES
Snac World - May 2017 - 62
Snac World - May 2017 - AD INDEX
Snac World - May 2017 - 64
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