IBIE, special edition & show preview -- 2013 - (Page 98)

NEW PRODUCT TRENDS: SNACKS Reinventing Snack Time Bakers and snack producers turn to unique flavors, health trends and other successful categories for inspiration that will grab consumers’ attention. by Charlotte Atchley, Baking & Snack I In the three years since the previous International Baking Industry Expo, time has shaken out the food industry fads in favor of the trends. Flavor trends have evolved to keep up with Americans’ ever maturing palates. What makes a healthy snack has been redefined again and again and narrowed down to target specific consumers. Brands looking for room to expand or ways to refresh their name turn to other categories not only for inspiration but also for other categories to which their products could adapt. New product development has been driven by a need to stand out in an ever-crowded supermarket shelf. Flavoring excitement As consumers’ palates become more adventurous, bakers and snack producers are pushing the envelope when Consumers’ gravitation toward whole grain has led snack product developers to get more creative with bases such as popcorn to create new snacks with whole grain nutrition. it comes to new flavors. Manufacturers try to capture shoppers’ attention with unique flavors by pulling inspiration from around the world or combining sweet and savory flavors, one of the latest food trends. One of the easiest ways to stand out on the supermarket shelf is to simply add bacon. For the past few years, bacon has appeared in the snack aisle as the flavor of the year. Kettle Brands, Salem, OR, used bacon as the savory flavor in its new sweet and savory chip, Maple Bacon. Frito-Lay North America, Inc., Plano, TX, launched a BLT-flavored chip under its Lay’s Classic line and a Loaded Bacon & Cheddar Potato Skins-flavored chip in its new Ruffles Max line. Inventure Foods, Phoenix, takes bacon beyond potato chips with T.G.I. Friday’s Cheddar and Bacon Potato Skins snack chips and a Bacon Cut Fry under its Nathan’s Famous Favorites license. The current obsession with sweet and salty goes beyond bacon, however. Peanut butter and chocolate or salted caramel also In creating new products that stand out among the rest, manufacturers turn to other food products experiencing sales growth, such as hummus, for inspiration. Frito-Lay Inventure Foods 98 / SPECIAL EDITION / IBIE 2013 have had a lot of play in the marketplace. In fact, Kettle Brands’ other new flavor is simply called Sweet & Salty, combining cane sugar with natural sea salt. Other companies combine less straight-forward sweet and salty flavors. “Keebler has a new sweet-and-salty treat for on-the-go snacking with new Peanut Butter-filled Fudged-dipped Pretzels,” said Todd Penegor, president, US Snacks, Kellogg Company, Battle Creek, MI. “These bite-sized treats are covered in either chocolate fudge or white fudge and packaged in single-serve pouches.” Other bakers and snack producers look outside their traditional category for flavor inspirations that can help them reinvent their products. Pepperidge Farm, Norwalk, CT, took traditional desserts and incorporated them into cookies under its Dessert Shop label. This line features cookies such as Carrot Cake and Dark Chocolate Cheesecake. The company also expanded its Goldfish line to include graham crackers in such flavors as French Toast, Vanilla Cupcake and Fudge Brownie. Healthier foundations In 2012, Chicago-based research firm Mintel found that 65% of respondents to a snack survey said they were interested in healthy snacks. To reach these consumers, bakers and snack produc-

Table of Contents for the Digital Edition of IBIE, special edition & show preview -- 2013

IBIE, special edition & show preview -- 2013
Table of Contents
IBIE Perspective - Amid challenges, opportunities persist
State of the Industry - Dizzying changes among baking’s leaders
A changing of the guard
Making Baking History - Progress on Parade
Capital Spending Survey - Making the safe bet
Survey reaches wide sample
IBIE Tech - Going Mobile
ABA Perspectives - Big changes since IBIE 2010
ABA: On the Front Lines
Keep on track with FTRAC
Let's Keep on Truckin'
An Ounce of Prevention
BEMA Initiatives - Collaborative Solutions
Critical Issue: FSMA - Predict & Prevent
Court orders FDA to step up its efforts
Food Safety: ANSI/ASB/Z50.2
Equipment Advances - Clean and Simple
Formulating R&D - Brave New World
Intel about ingredient trends
Critical Issue: Commodity Prices - Long and Winding Road
Ingredients: Creating Simple Labels - Simple Options
Critical Issue: Sodium Reduction - How Low Can You Go?
Ingredients: Ancient Grains - What's Old is New Again
New Product Trends: Baked Foods - Change Afoot
New Product Trends: Snacks - Reinventing Snack Time
Special Section: Bake
The Next Cupcake?
Ingredient Transparency
Food trucks on the move
New Tech Tools
IBIE 2013: A World of Possibilities
Ready to Launch
Pizza Popularity
Revel in Vegas
2013 Exhibitor List
Ad Index

IBIE, special edition & show preview -- 2013