Baking & Snack - May 2017 - 42

PORTION CONTROL

everything you want."
Emphasizing authentic ingredients and not "doctoring"
recipes to reach a certain calorie count translate to success
when creating new portioncontrolled products.
"People want to eat healthier, but they don't want to
give up that sort of indulgence, that treat for themselves," Mr. Van Iwaarden said.
"The compromise is that they're
going to get the same thing, but they're
just going to eat less of it."
Ms. Lopez said that within desserts, quality is the
focal point.
"Maybe even 10 years ago, it would've been about
nutrition and calorie counts, but right now we're in a
market where the new definition of healthy is authenticity," she said.
The focus on delivering authentic flavor profiles
doesn't change because of the trend toward portion
control. It enables consumers take charge of their calorie intake and nutrition by letting them indulge guilt
free any time of day.

Accelerating portability
Adding to the appeal of portion control, variations of
snacks that might not have been portable before are
now being packaged for convenience.
"Portable snacks are being reimagined with benefits from old and new trends," said Sally Lyons Wyatt,
executive vice-president and practice leader, IRI, at
SNAXPO 2017, held April 1-4 in Savannah, GA.
"Portable formats are really excelling in the market;
we've seen strong growth from smaller pack sizes in
savory snacks," said Jared Koerten, senior food analyst, Euromonitor International. "The push for portability is not limited to snacks, as staple foods are innovating in this area as well."
Snacks and staple foods are all pushing into the
portion control arena. According to The Hartman
Group, of the 91% of consumers who report snacking
multiple times throughout the day, 8% forgo meals altogether in favor of all-day snacking. Meanwhile, 49%
of snacking occasions reflect some need for pleasure
or fulfilling a desire for a craving, comfort, indulgence or reward.
Chocolate and candy, baked goods, ice cream,
chips, popcorn and carbonated soft drinks often fill
these snacking needs. The need for nourishment or
a snack that addresses hunger and provides sustained

42 Baking & Snack May 2017 / www.bakingandsnack.com

Sweet indulgences can be made bite-size or hand-held to appeal to portioncontrol-minded consumers.
Rich Products

energy makes up 56% of all snacking occasions. Key
attributes of these snacks include whole grains, fiber,
protein, fat, probiotics and minimal sugar.
Similarly, 34% of snacking occasions reflect some
need for optimization, or snacking that provides quick
energy, recovery, mental focus or stress management.
Across packaged food categories, brands are repackaging products in single-serve and snack-sized
portions. So, what critical things do bakery and snack
producers need to deliver in this smaller format?
"The first is always taste in the snack world," Mr.
Troni said. "The second thing that has become very
important is some level of better-for-you, wellness or
health. A third thing is now portion control."
Snyder's-Lance introduced a "Wholey Cheese!" line
of products this year with a focus on portion control and convenience. The baked 3-D pillow-shaped
cheese crackers provide a crunchy, crispy texture that
has substantial mouthfeel but isn't filling. They are offered in Smoked Gouda, Mild Cheddar, and Swiss &
Black Pepper varieties and have 50% less fat than the
leading brand of cheese crackers. One 1-oz serving
contains 28 crackers and 120 Cal.
"You can eat the bag and feel less guilty; that's what
we call positive satiety," Mr. Troni said.
Portion control has evolved over the past 20 years.
From the early days of 100 Cal packs to today's various forms, the emphasis has shifted away from changing products to meet smaller calorie counts toward
emphasizing and maintaining quality in a shrunken
portion.
Busy schedules, as well as the decline of meal planning and traditional sit-down meals, have upended
daily food rituals and are increasing opportunities for
portion-controlled and portable foods.

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