Culinology - September 2016 - 6

EMERGING trends Flavor innovation going NUTS New flavor launches in the snacking category. 6| Nuts and seeds resonate with health-conscious consumers because they are plant-based and rich in protein and healthy nutrients. Sales of nuts and seeds are fueled by some of the same trends affecting the potato chip category, including spicy flavors like sriracha, as well as such sweeter dessert varieties as salted caramel and maple bacon, according to Canadean's Product Launch Analytics database of new products. The snack nuts and seeds categories earned an impressive $5.2 billion in dollar sales according to IRI, a Chicago-based market research firm, for the 52 weeks ended Aug. 7. Kraft Heinz's Planters brand has embraced the dessert-inspired flavors. The Chicago-based company recently released its new Banana Sundae Nut Mix with honey roasted peanuts, chocolate candy-covered peanuts, banana chips, and vanilla and strawberry flavored yogurt candy covered peanuts. Other flavors include Turtle Sundae and Oatmeal Raisin Cookie. Planters also introduced Salted Caramel Peanuts appealing to those who crave the consistently popular salty and sweet combination. Blue Diamond, Sacramento, Calif., set tongues on fire with the launch of its Bold Sriracha Almonds. It meets consumer demand for bold and spicy flavors, and the almonds deliver on the healthier snacking option. Blue Diamond catered to coffee lovers with its Oven Roasted Coffee Almonds, which comes in a Café Mocha flavor. Whole Foods' Honey Roasted 365 Everyday Value Pollinator Friendly Almonds underscore the importance being placed on preserving nature, particularly by millennials. "This product was quite Culinology | SEPTEMBER 2016 unique as we are just starting to see companies introduce so-called 'pollinator-friendly' products, primarily in categories where bees and other pollinators are critical for the finished product," said Tom Vierhile, innovation insights director, Canadean Progressive Digital Media Group. "The idea is to provide better habitat for pollinators to help fight issues like colony collapse." Sensory fusion and experimentation continue to be driving factors behind new flavor launches in the snacking category, as consumers like fun flavor mash-ups and are open to new food adventures, according to Canadean. Sunflower and pumpkin seeds also carry a health halo, delivering plant-based protein, vitamins and minerals, and they are a low cholesterol, hearthealthy snacking option. Sunflower/Pumpkin seed brands posted 6.2% growth in the category, according to the IRI data. David Sunflower/Pumpkin seeds, owned by Omaha-based ConAgra Foods, Inc., delivers on spicy trends with jalapeño hot salsa and chili lime flavored jumbo sunflower seeds. David also offers Simply Seeds with no artificial flavors or preservatives that are available in such flavors as black pepper and sour cream and onion.

Table of Contents for the Digital Edition of Culinology - September 2016

Culinology - September 2016
Table of Contents
President's Letter - 400-word limit jam session
Emerging Trends - Flavor innovation going Nuts
IFT16: The complicated reality of simple ingredients
Ingredient Trends - Embracing new proteins
Flavor Trends - Pour on the flavor
Member Profile - Corps Values
Expert Voices - PowerBar
Industry News
Student Profile - Hannah Dressen
Petits Fours
News bites
Ad Index
Culinology - September 2016 - Culinology - September 2016
Culinology - September 2016 - 2
Culinology - September 2016 - Table of Contents
Culinology - September 2016 - President's Letter - 400-word limit jam session
Culinology - September 2016 - 5
Culinology - September 2016 - Emerging Trends - Flavor innovation going Nuts
Culinology - September 2016 - 7
Culinology - September 2016 - IFT16: The complicated reality of simple ingredients
Culinology - September 2016 - 9
Culinology - September 2016 - 10
Culinology - September 2016 - 11
Culinology - September 2016 - Ingredient Trends - Embracing new proteins
Culinology - September 2016 - 13
Culinology - September 2016 - 14
Culinology - September 2016 - 15
Culinology - September 2016 - 16
Culinology - September 2016 - 17
Culinology - September 2016 - 18
Culinology - September 2016 - 19
Culinology - September 2016 - Flavor Trends - Pour on the flavor
Culinology - September 2016 - 21
Culinology - September 2016 - 22
Culinology - September 2016 - 23
Culinology - September 2016 - 24
Culinology - September 2016 - 25
Culinology - September 2016 - 26
Culinology - September 2016 - 27
Culinology - September 2016 - 28
Culinology - September 2016 - 29
Culinology - September 2016 - 30
Culinology - September 2016 - Member Profile - Corps Values
Culinology - September 2016 - 32
Culinology - September 2016 - 33
Culinology - September 2016 - 34
Culinology - September 2016 - 35
Culinology - September 2016 - Expert Voices - PowerBar
Culinology - September 2016 - 37
Culinology - September 2016 - 38
Culinology - September 2016 - 39
Culinology - September 2016 - 40
Culinology - September 2016 - Industry News
Culinology - September 2016 - 42
Culinology - September 2016 - 43
Culinology - September 2016 - Student Profile - Hannah Dressen
Culinology - September 2016 - 45
Culinology - September 2016 - Petits Fours
Culinology - September 2016 - 47
Culinology - September 2016 - 48
Culinology - September 2016 - News bites
Culinology - September 2016 - Ad Index
Culinology - September 2016 - 51
Culinology - September 2016 - 52
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