Baking & Snack - April 2022 - 22

SOSLAND PUBLISHING
years
Mr. Spannuth said he's seen a fair number of trends
that have come and gone.
" Since I've been here - it's not just exclusive to pretzels,
more the snack category - is all the trends between
flavor trends, health trends, gluten-free, the changes
of oil, " he said. " That's probably the only thing we've
changed in our recipe. It went from lard to hydrogenated
soybean oil, and then trans fat became a bad thing, and
we went to canola oil. Then canola oil became an issue,
so we went to non-GMO high-oleic sunflower oil. "
Many brands are finding the balance between tasty
and good for you.
" The desire for organic foods is here to stay, and it's
going to continue to grow as people become more conscious
of what they put in their bodies, " Mr. Levin said.
" But I still think people when they're buying a snack,
they're looking to get satisfied, and they oftentimes want
that indulgent snack. It's their treat. "
He said that although the coronavirus (COVID-19)
pandemic brought people home and eating meals together,
the grab-and-go mentality is still present, and
snacks are a good fit for that.
He said the definition of a snack will evolve, an opinion
shared by Ms. Dornblaser.
" There are so many more choices now. There aren't
any rules about what a snack is. Anything can be a
snack, " she said. " Sometimes when we ask consumers,
'What do you snack on?' Cheese and fruit are at the top
of the list. It can be grain-based snacks, it can be fried
snacks, it can be produce, it can be a beverage. A beverage
is often a snack, depending on what it is. What a
snack is has changed a lot. "
For instance, she said that products are crossing category
lines. That includes items such as Ritz crackers now
being offered as chips, yogurt and cottage cheese adding
grain-based mix-ins, or snacks that include pretzels and
hummus in one package.
" To me the most important thing that's different now
than it was in the past is that snacking is a behavior. It's
not a category, " she added.
And many agree that the BFY products will grow as
brands explore more ways to deliver healthful ingredients
through the expansion of base ingredients.
" It's not just about snacks being corn-based or potato-based
or wheat flour-based, " Ms. Dornblaser said.
" There are so many more base ingredients whether it's
different kinds of grains, beans and pulses. That to me
seems like a big change because in some cases it makes
the products very, very different. "
BFY snacks are often clean label and are free of dairy,
gluten and sugar.
Bougie Bakes
22 Baking & Snack April 2022 / www.bakingbusiness.com
TO ME THE MOST
IMPORTANT THING THAT'S
DIFFERENT NOW THAN IT
WAS IN THE PAST IS THAT
SNACKING IS A BEHAVIOR,
IT'S NOT A CATEGORY.
Lynn Dornblaser, Mintel
http://www.bakingbusiness.com

Baking & Snack - April 2022

Table of Contents for the Digital Edition of Baking & Snack - April 2022

Baking & Snack - April 2022 - Intro
Baking & Snack - April 2022 - 1
Baking & Snack - April 2022 - 2
Baking & Snack - April 2022 - 3
Baking & Snack - April 2022 - 4
Baking & Snack - April 2022 - 5
Baking & Snack - April 2022 - 6
Baking & Snack - April 2022 - 7
Baking & Snack - April 2022 - 8
Baking & Snack - April 2022 - 9
Baking & Snack - April 2022 - 10
Baking & Snack - April 2022 - 11
Baking & Snack - April 2022 - 12
Baking & Snack - April 2022 - 13
Baking & Snack - April 2022 - 14
Baking & Snack - April 2022 - 15
Baking & Snack - April 2022 - 16
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Baking & Snack - April 2022 - 18
Baking & Snack - April 2022 - 19
Baking & Snack - April 2022 - 20
Baking & Snack - April 2022 - 21
Baking & Snack - April 2022 - 22
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Baking & Snack - April 2022 - 24
Baking & Snack - April 2022 - 25
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Baking & Snack - April 2022 - 27
Baking & Snack - April 2022 - 28
Baking & Snack - April 2022 - 29
Baking & Snack - April 2022 - 30
Baking & Snack - April 2022 - 31
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Baking & Snack - April 2022 - 33
Baking & Snack - April 2022 - 34
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Baking & Snack - April 2022 - 99
Baking & Snack - April 2022 - 100
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