Snack World - May 2016 - (Page 18)

STATE OF THE INDUSTRY REPORT Indulge and Excite W hen it comes to snacking, consumers want indulgent salty snacks, but they want them to be healthier as well as portable, so they can maintain their busy on-the-go lifestyle. Growth in sales of salty snacks in the US has been steady, and sales increased 3.5% to reach $22 billion in 2015, according to a recent Packaged Facts report, Salty Snacks in the US, 4th Edition. Potato chips continue to be the top salty snack seller in the US with $16.9 billion, according to IRI data for the 52 weeks ending February 21, 2016. "Herr's is very focused on potato chips as it is our heritage and the largest part of the snack food category," said Bob Clark, vice-president of marketing, Herr Foods Inc., Nottingham, PA. "There is emphasis here on flavor innovation and the growth of the kettle chip platform." Herr Foods redesigned its kettle potato chip bags to improve shelf visibility and create a more upscale design. As a result, the company has seen solid growth. Snack manufacturers can continue this growth by broadening flavor profiles from other foods and other world cuisines, appealing to nostalgic snack cravings, or innovating with new shapes and cooking technologies, according to the Packaged Facts report. "Millennials enjoy heat in their snacks, so we launched a few extreme heat items," said Kelly McGolrick, senior director, Shearer's Snacks, Massillon, OH. "For boomers, we kept the section fresh with trending flavors that they find in restaurants or in sauces." Shearer's Snacks introduced flavors that include Smoked Gouda Kettle Chips and Rosemary and Feta Crinkle Kettle Chips to bring restaurant food trends to the snack category. Other Shearer's brands turn up the heat with Larry the Cable Guy Holler-Peno Popper potato chips and Rachel's Sriracha Sour Cream Kettle Chips. "In the potato chips category, consumers respond to new and different flavors, and there has been growth in the ribbed and kettle format," said Chuck Tullis, senior vice-president of sales, Utz Quality Foods, Inc., Hanover, PA. "Alternative oils like olive and avocado have taken off, and sea salt is growing in popularity for gourmet variety chips." One of the biggest trends in potato chips in 2015 was the type of oil used, specifically coconut and olive oil, according to Canadean's Product Launch Analytics database of new products. Spicy flavors such as sriracha and chipotle were popular, and lattice-cut chips also seem to be gaining interest. Inventure Foods, Phoenix, cooks its Boulder Canyon 18 Snack World May 2016 www.sfa.org brand kettle chips in coconut oil and seasons them with sea salt. The wavy, ridged canyon-cut kettle chips are made in 100% avocado oil and offered in several flavors like Jalapeño and Malt Vinegar and Sea Salt. "We are seeing a lot of unique ingredients, ethnic flavors and heat combinations coming out in many categories," said Steven Sklar, senior vice-president, general manager snack division, Inventure Foods. "We introduced two flavors, Pineapple Habanero and Red Curry, in our Boulder Canyon Coconut Oil Kettle Chip brands." Golden Flake, Birmingham, AL, is seeing positive trends in the potato chip category, especially with its thin and crispy brands, outpacing the wavy or dip chips. The company introduced two new flavors, Buffalo Ranch and Tangy Pickle BBQ. "These two flavors have performed equally well, actually over-performing across channels, supermarkets, convenience stores, etc.," said Dave Jones, executive vice-president of operations, Golden Flake. "These two products were a departure from our typical products. They are exceeding expectations, and the flavors and package differentiation are a big part of this success." Last August, Utz partnered with Heluva Good to offer dip-flavored chips to create a unique and fun experience for customers. The chips come in French Onion, Bacon Horseradish, and Jalepeño Cheddar, flavors http://www.sfa.org

Table of Contents for the Digital Edition of Snack World - May 2016

Snack World - May 2016
Table of Contents
LETTER FROM SNAC INTERNATIONAL - SNAC International is Indispensable
NEWS - New SNAC International name recognizes evolving industry
SUPPLIER INSIGHT - Networking Is Key
2016 STATE OF THE INDUSTRY REPORT - At Front and Center Stage
Kudos to the Cast
Indulge and Excite
Maximizing Health, Innovating Style
Delivering on Innovation
Healthy Halo, Devilishly Delicous
Healthy Versatility
Flavor Innovation Going Nuts
The Cheese Alternative
Gone Gourmet
Flaming Hot, Protein-Packed
The Skinny on Popcorn
Keep it Fresh
BUSINESS MEMBER PROFILE - Innovation, New Ventures Continue
ASSOCIATE MEMBER PROFILE - Flexible to the Core
CHAIRMAN PROFILE - New Logo, New Leadership
SNAXPO - Staying Ahead of the Game
PRODUCTS & SERVICES
AD INDEX

Snack World - May 2016