Snack World - May 2016 - (Page 37)

Gone Gourmet P ork rinds are riding the protein popularity wave. A few years back, Men's Health magazine published a story about "Genius Junk Food" that touted the health benefits of pork rinds: zero carbs, packed with protein - and 40% of pork rind's fat is unsaturated, oleic acid like olive oil. "Consumers needing to understand and know about the foods they eat have helped pork rinds because they are simply made, just pork and salt combined with a pinch of seasoning and whatever oil is used to cook them," said Mark Singleton, vicepresident of sales and marketing, Rudolph Foods Co., Lima, OH. Pork snacks and meat snacks are doubling category growth due to perceived health benefits of protein and the message resonating in the culinary world to use the whole hog. "Pork skins are benefiting from the low-carb diet popularity, and it provided a gateway for consumers into the category looking for a high-protein snack," said Jim Ward, senior director of sales support services, Golden Flake, Birmingham, AL. Pork skins continue to be a robust category for the company, which boasts more pork skin flavors, including Dill Pickle and Jalapeño Cheddar, than any other producer. "Part of the success of our pork skins is that we focus on the flavor," Mr. Ward said. "People thrive on our wide variety of BBQ flavors, and we even have maple bacon flavored, so you can eat pork skins morning, noon and night." Golden Flake's pork rinds grew 5.7% to more than $24 million in dollars sales. Rudolph Foods had dollar sales up 3.2% from a year ago, according to IRI data. Snacking is becoming an amazing dialogue between manufacturer and consumer fueled by people's fascination with food. Pork rind popularity began with rural origins, and no one could have predicted that today, award-winning chefs would be serving pork rinds. "For the first time ever, master chefs are creating their own pork rind offerings in places like the Ritz Carlton in Dallas," Mr. Singleton said. "These high-end customers are allowing us to sell pellets to foodservice outlets we'd never dream of catering to." www.sfa.org May 2016 Snack World 37 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