Baking & Snack - December 2022 - 32
JIMMY! FUNCTIONAL SNACKS
" THERE ARE A MILLION WAYS TO GET YOUR
NUTRITION, BUT AMERICANS WANT IT QUICK.
WE'LL STAY RELEVANT BY STICKING TO
CONVENIENCE, FUNCTIONALITY AND TASTE. "
Jim Simon, Jimmy! Functional Snacks
say the Cookies 'N Cream bar is selling like crazy and we
need three new SKUs, we can jump in that day and start
creating. "
Product development is highly collaborative. Some bars
such as the keto-friendly line are developed to take advantage
of trends. In the spirit of its Bars with Benefits mission,
many products are developed to meet a need.
Sometimes a customer requests a specific flavor or a line
extension in general. Even simpler still, the benefit of having
two foodies heading up R&D sometimes means ideas
simply come from their life experiences and preferences.
The ideas are brought to the team, and they provide
feedback and workshop the concept until
totype ready in as quickly as a week if all the ingredients are
readily available.
The team isn't precious about anything, however, and
is willing to reinvent itself when necessary. Varieties that
aren't performing well are cut quickly and replaced with
new ideas or line extensions of products that are doing well.
It's the company's strategy to remain relevant in an everchanging
category.
Closing the manufacturing gap
One of Jimmy! Functional Snacks' biggest learning curves
was manufacturing. While the Del Pretes and Mr. Simon
had never run a bar company before, their culinary and
sales experience, respectively, gave them confidence that
they could develop tasty, healthy bars and sell them to
the right customers. Manufacturing, however, was an unknown.
At first, they did what so many snack company
startups do: They partnered with co-manufacturers. But
after using four of them in five years, Jimmy! Functional
it's finalized.
Family members serve as test subjects to get flavors right.
When the company was developing its Jimmy the Kid line
for kid-friendly bars, prototypes were sent home for emTwo
mixers
incorporate
ingredients to
create the bar
dough.
ployees' kids to try.
" It's very collaborative, " Ms. Del Prete said. " Everyone
is super honest. No one's feelings will get hurt when we do
R&D. "
The product development team can have a working proSnacks
decided to take manufacturing in house.
" We moved away from co-manufacturers because we
didn't want to depend on others and teach them how to
make our bars, " Ms. Del Prete explained. " We could never
be where we are now if we were still working with a comanufacturer
because we had to work within their limits
- ingredients, minimums and maximums and time
Ingredients are batched by hand, then stored in dries and liquids
to be added to the mixers.
32 Baking & Snack December 2022 / www.bakingbusiness.com
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Baking & Snack - December 2022
Table of Contents for the Digital Edition of Baking & Snack - December 2022
Baking & Snack - December 2022 - Intro
Baking & Snack - December 2022 - 1
Baking & Snack - December 2022 - 2
Baking & Snack - December 2022 - 3
Baking & Snack - December 2022 - 4
Baking & Snack - December 2022 - 5
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