Snac World - May 2017 - 15
Tantalizing
Tastes and Textures
T
he potato chip segment remains the biggest
seller in salty snacks. Traditional salted and
core flavors remain the most popular. Potato
chips earned more than $5.7 billion for the 52 weeks
ending February 19, 2017, according to IRI data.
"Potato Chip sales represent the largest segment
of the snack food category," said Kevin Brick, senior
vice-president, marketing, Utz Quality Foods, Hanover,
PA. "Consumers seek traditional textures such as flat,
kettle and ridged potato chips."
North American products are leading the growth in
this category primarily because of unique flavor offerings and the growing demand for on-the-go snacks,
according to a recent Mordor Intelligence report.
Flavors like salty, sour, sweet, spicy, ketchup and lightly
salted represent some of the product differentiation.
Ironically, more than 50% of American households
prefer plain potato chips over the flavored, according
to the Mordor report.
"Shearer's Homestyle chips stay true to the indulgent
snacking core by offering plain, classic chips," said Kelly
McGolrick, vice-president, category management and
customer marketing, Shearer's Snacks, Massillon, OH.
Potato chips have not grown substantially due to
shifts in consumption patterns, price of raw ingredients
and intense competition from alternative snack options.
To continue to compete, manufacturers must innovate
core products to meet consumer demand, especially
the development of interesting flavors and seasonings
that satisfy taste preferences, according to a market
trends forecast by Transparency Market Research (TMR).
Herr Foods, Nottingham, PA, added new Creamy
Ranch & Habanero potato chips as well as Roasted
Garlic & Dill to its flavor profiles last year. Frito-Lay North
America, Plano, TX, upgraded the flavor of its barbeque
potato chips, a long-standing consumer favorite.
"We improved the flavor experience, and feedback
has been extremely positive," said Chris Kuechenmeister, vice-president, communications, Frito-Lay
North America.
Consumer shifts toward healthier snacks like fruit
and whole grain crackers could be seen as a threat to
potato chips. Manufacturers are responding by innovating with a premium range of healthier potato chips,
like the low-fat and low-sodium varieties, according to
the TMR report.
"We've expanded our Lay's Lightly Salted offering
to now include Barbeque Lay's Lightly Salted," Mr.
Kuechenmeister said. "This provides a unique offering
to consumers who love the taste of Lay's Barbeque,
which has been a big hit."
To compete, companies are using cleaner, natural
ingredients, experimenting with new cooking methods and redesigning packaging to improve visibility.
"Cooking oils used to produce potato chips are
playing an ever-growing role in our consumers' choices as we see an increase in olive, avocado and other
cooking oils," said Kevin Brick, senior vice-president of
marketing, Utz Quality Foods, Inc.
Shearer's savory chips deliver premium cooking
methods, gourmet flavors and 50% less fat to appeal
to health-conscious consumers. "Offering a Steak &
Onion or Maple Bacon Bourbon flavored chip delivers
the flavor in an indulgent way using a convenient,
less costly vehicle, without the added calories of consuming an entire meal," Ms. McGolrick said.
Inventure Foods, Phoenix, participates in the kettle
chip, popcorn and the other snacks categories. Steven Sklar, senior vice-president and general manager,
snack division, said the Boulder Canyon brand has
always been based on clean ingredients, non-GMO,
gluten-free and kosher ingredients. "We are working
to both improve ingredients and to create healthier
options while also providing a tasty snack indulgence
that consumers will enjoy," Mr. Sklar said.
Inventure Foods launched a number of new items
in 2016 including Olive Oil Boulder Canyon kettle
chips, Sweet Vinegar and Red Chili chips. The line's
Coconut Oil Kettle Chips feature a mesquite barbeque flavor, and the rice bran oil kettle chips are now
www.snacintl.org May 2017
SNAC World
15
http://www.snacintl.org
Table of Contents for the Digital Edition of Snac World - May 2017
Snac World - May 2017
Table of Contents
LETTER FROM SNAC INTERNATIONAL - Commitment to the Future
NEWS - Global snack trends aid in ‘war on breakfast
Portability reigns king in traditional and new snacks
Indulgent snacks outpacing healthy
2017 STATE OF THE INDUSTRY REPORT
Great Taste and Health Intersect
Tantalizing Tastes and Textures
Reaching New Healthy Horizons
It’s All in the Mix
Ample Alternatives
Twists and Turns in Innovation
What’s Crackin’?
A Bar for Every Occasion
Naturally Delicious
The Cheesy Choice
Power in Protein
The Other Meat Snack
Popping with Innovation
Leading with Taste
BUSINESS MEMBER PROFILE - Driven by Relationships, Innovation
ASSOCIATE MEMBER PROFILE - A Century of Evolution
NEW CHAIRMAN PROFILE - Into the Future
SNAXPO - Illuminating the Future of Snacking
NEW SNACKS
PRODUCTS & SERVICES
AD INDEX
Snac World - May 2017 - Snac World - May 2017
Snac World - May 2017 - 2
Snac World - May 2017 - 3
Snac World - May 2017 - 4
Snac World - May 2017 - Table of Contents
Snac World - May 2017 - LETTER FROM SNAC INTERNATIONAL - Commitment to the Future
Snac World - May 2017 - 7
Snac World - May 2017 - Indulgent snacks outpacing healthy
Snac World - May 2017 - 9
Snac World - May 2017 - 10
Snac World - May 2017 - 2017 STATE OF THE INDUSTRY REPORT
Snac World - May 2017 - Great Taste and Health Intersect
Snac World - May 2017 - 13
Snac World - May 2017 - 14
Snac World - May 2017 - Tantalizing Tastes and Textures
Snac World - May 2017 - 16
Snac World - May 2017 - 17
Snac World - May 2017 - 18
Snac World - May 2017 - Reaching New Healthy Horizons
Snac World - May 2017 - 20
Snac World - May 2017 - 21
Snac World - May 2017 - It’s All in the Mix
Snac World - May 2017 - 23
Snac World - May 2017 - 24
Snac World - May 2017 - Ample Alternatives
Snac World - May 2017 - 26
Snac World - May 2017 - Twists and Turns in Innovation
Snac World - May 2017 - 28
Snac World - May 2017 - 29
Snac World - May 2017 - What’s Crackin’?
Snac World - May 2017 - 31
Snac World - May 2017 - A Bar for Every Occasion
Snac World - May 2017 - 33
Snac World - May 2017 - Naturally Delicious
Snac World - May 2017 - 35
Snac World - May 2017 - The Cheesy Choice
Snac World - May 2017 - 37
Snac World - May 2017 - 38
Snac World - May 2017 - Power in Protein
Snac World - May 2017 - 40
Snac World - May 2017 - The Other Meat Snack
Snac World - May 2017 - 42
Snac World - May 2017 - 43
Snac World - May 2017 - Popping with Innovation
Snac World - May 2017 - 45
Snac World - May 2017 - Leading with Taste
Snac World - May 2017 - 47
Snac World - May 2017 - 48
Snac World - May 2017 - 49
Snac World - May 2017 - BUSINESS MEMBER PROFILE - Driven by Relationships, Innovation
Snac World - May 2017 - 51
Snac World - May 2017 - ASSOCIATE MEMBER PROFILE - A Century of Evolution
Snac World - May 2017 - 53
Snac World - May 2017 - NEW CHAIRMAN PROFILE - Into the Future
Snac World - May 2017 - 55
Snac World - May 2017 - SNAXPO - Illuminating the Future of Snacking
Snac World - May 2017 - 57
Snac World - May 2017 - 58
Snac World - May 2017 - NEW SNACKS
Snac World - May 2017 - 60
Snac World - May 2017 - PRODUCTS & SERVICES
Snac World - May 2017 - 62
Snac World - May 2017 - AD INDEX
Snac World - May 2017 - 64
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