Snack World - May 2016 - (Page 22)

STATE OF THE INDUSTRY REPORT Maximizing Health, Innovating Style W hile potato chips meet consumer demand for indulgence, tortilla chips have grown because they are still perceived as a healthier snacking alternative. Tortilla chip manufacturers continue to innovate and deliver on the demand for more unique types of chips made with quality ingredients, according to Mintel's report on Chips, Salsas and Dips in January 2015. Dollar sales for tortilla chips increased nearly 4% totaling nearly $4 billion, noted IRI for the 52 weeks ending February 21, 2016. "Outside of the larger brands, which dominate market share, there is a lot of growth for smaller companies looking at more authentic-style [products] and branding," said Bob Clark, vice-president of marketing, Herr Foods, Inc., Nottingham, PA. "Tortilla chips continue to be seen as natural and have begun to use alternative grain bases." Although chips and dips are perceived as an indulgent splurge, consumers are moving away from processed foods across the board, and manufacturers will continue to do well to consider better-for-you attributes when innovating tortilla chips. People are more likely to buy products with wholesome, natural ingredients more than those with "free-from" claims, according to the Mintel report. Tortilla chips using a wide variety of inclusions such as alternative corns, beans, vegetables and whole grains, and offering organic and clean labels, are showing growth in the market among consumers. "For more than 40 years, our Garden of Eatin' brand has provided great tasting, wholesome snack options made with organic corn," said Brett Hartmann, category manager, snacks & grains, The Hain Celestial Group, Inc., Boulder, CO. "Consumers' awareness around ingredients and nutrition has increased, so they are making an effort to avoid mindless snacking and instead choosing snacks based on benefit as well as taste." Garden of Eatin' corn tortilla chips are also nonGMO and gluten-free. "We're seeing some of the same trends in potato chips move into tortilla chips, such as the use of iconic health ingredients," said Tom Vierhile, innova22 Snack World May 2016 www.sfa.org tion insights director, Canadean Progressive Digital Media Group. "For tortilla chips, those ingredients included kale, butternut squash and pumpkin seed." Shearer's Snacks, Massillon, OH, participates in the categories that represent more than 70% of snack industry sales as well as the cookie and cracker categories. The company sees trends in better-for-you brands, but not just organic or non-GMO. "Trends point toward healthy inclusions, such as beans or quinoa, clean ingredient panels and trending fresh flavors like jalapeno and grilled pineapple," said Kelly McGolrick, senior director. "We introduced tortilla chips with black beans, quinoa, chia, ancient grains and a number of new 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