Snac World - May 2017 - 46
STATE OF THE INDUSTRY
Leading with Taste
L
ike potato and tortilla chips, the dip categories
are expected to maintain stable growth due to
continued consumer interest in snacking and
exciting flavors and formats. With an eye on consumer
demand for indulgence, producers should focus on taste,
as health is not the key driver for this category.
"I think dipping has more growth opportunities. Fat
is back. There is research that says diets rich in fat and
in dairy foods are healthier than diets emphasizing low
and reduced fat," said said Sally Lyons Wyatt, IRI executive
vice-president and practice leader, at SNAXPO 2017.
Dips grew 28% during the past five years, fueled by a
wide variety of selections and ingredients such as guacamole, queso and Greek yogurt, according to Mintel's
February 2017 report, Chips and Dips.
Interest in fresh, natural food products persists, and
almost half (46%) of purchasers would like to see more
innovation with fresh salsas and dips, which are perceived as more healthful and less processed, according
to the Mintel report. Popular chip brands are encouraged
to partner with fresh dip and salsa producers to enhance
the better-for-you qualities of their snacks.
Hummus has seen huge category growth, and snacks
created as a vehicle for this popular dip will do well.
"Snak King's rolled crunch sticks under our Whole Earth
brand pair perfectly with hummus and other bean-based
46
SNAC World
May 2017 www.snacintl.org
dips," said Joe Papiri, vice-president, sales and marketing,
Snak King Corporation, City of Industry, CA.
While dipping used to be more of a social experience,
it has evolved to become an option viewed as more of a
meal occasion and not just a snack.
"We've started to see that some of these categories
have decided to create a dipper even though they don't
have a dip product," Ms. Lyons Wyatt said. "Combos are
working; for example, pretzels and dips. Sabra claims
itself as the 'unofficial meal.' "
Combination packaging with snack and dip requires
capital investment, so it's got to be cost-effective to
go forward. Marketing chips and pretzels with dips is a
great strategy.
"Frito-Lay expanded our successful line of Tostitos
Dip-Etizers to include Spicy Queso," said Chris Kuechenmeister, vice-president, communications, Frito-Lay, Inc.,
Plano, TX.
Other popular Dip-etizers' flavors include Spinach and
Artichoke and Four Cheese Queso. The line earned more
than $26 million for the 52 weeks ending Feb. 19, 2017,
according to IRI's quarterly report of the retail sales performance of key sectors in the US snacking market.
Old Dutch Foods, Roseville, MN, offers a variety of dips
from its Restaurante Salsa and Nacho Cheese dips to its
French Onion and Spinach dip.
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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