Baking & Snack - April 2022 - 23

Snackers demand sustainability
As the preferences of snackers evolve, so does the definition
of better-for-you snacks. Consumers are interested
in products that are greener and better for the planet.
" Better-for-you 20 years ago meant low-fat or lowsalt, "
Mr. McAlpine said. " Now that umbrella encompasses
a lot more things. It's ethically sourced raw materials
and ingredients. It's clean label and non-GMO - all
of that. That trend is going to continue as well. People
want healthier, but they also want indulgent products.
Believe me, we see that. But they want the indulgent
product to be more clean label. "
That also extends to the packaging for snacks. Mr.
McAlpine said that he's seen tremendous strides in packaging
by extending the shelf life of products as well as
the rise in sustainable packaging.
Mr. McAlpine said he thinks that the number of new
products will only continue as the world works its way
through the pandemic.
" Innovation has slowed up a bit because of COVID,
but you take a walk down the grocery store aisle and see
how many bars that you have access to, " he said. " You
almost see new products every week. "
The last couple of years have produced unprecedented
challenges for snack makers.
" Right now is probably a time when the challenges
seem the greatest with supply chain, staffing and freight, "
Mr. Levin said. " Right now is the most difficult time I've
seen in my career. "
Although research and development may have suffered
lately because of the challenges brought on by
the pandemic, he prefers to take a positive view of
the situation.
" I'm optimistic that the staffing challenges are going
to improve, " he added.
Mr. Spannuth doesn't expect any reverse of the situation
in the foreseeable future.
" I think the shock and awe are going away, " he said.
" Unfortunately, it's the new normal right now. We're
starting to see a plateau. We're still getting price increases.
They're not as often or as much, but we're still getting
price increases. "
One thing the snack industry agrees on is that
Americans will remain committed snackers. And that's
great for manufacturers, whether they're providing
healthful snacks, indulgent treats or a bit of both.
" One hundred years ago there weren't a lot of snack
items, " Mr. McAlpine said. " It's exploded over the
last 100 years, but we've seen a big expansion in the
last 20 years. I'm very bullish. I only see it continuing
to increase. "
Left: Consumers are
drawn to brands
whose mission
includes helping the
planet.
Quinn Snacks
Right: Consumers
read Nutrition Facts
Panels because
they want more
healthful snacks.
Unique Snacks
*
This year marks 100 years since the founding of Sosland
Publishing Co., the publisher of Baking & Snack. To mark
the anniversary of a century of providing food industry
professionals timely information, news and commentary,
we are publishing a series of articles to celebrate the past,
present and future of the people and industry that feed
the world.
www.bakingbusiness.com / April 2022 Baking & Snack 23
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Baking & Snack - April 2022

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