Snac World - May 2017 - 20
STATE OF THE INDUSTRY
rice tortilla chips, which include an enhancement of
vitamins and other healthy fortifications.
"The strategy is for people to 'Enjoy Being Good!'
while indulging in a tasty better-for-you snack," said
Kevin Brick, senior vice-president, marketing, Utz
Quality Foods.
Way Better Snacks, Minneapolis, takes nutrition
and healthy ingredients one step further by sprouting the seeds, beans and grains used in its products,
which are all Non-GMO Project verified, gluten-free,
100% whole grain certified and kosher. Sprouting
allows better nutrient absorption and a better taste.
"Our mission has always been to make the
best-tasting, best-for-you snacks, so people can feel
good about eating well," said Jim Breen, founder and
CEO, Way Better Snacks.
Tortilla chips are also a vehicle to eat with healthy
dips like hummus, bean dips, salsa and guacamole.
Innovation in purple corn tortilla chips increased in
2016, with launches like Late July Snacks Purple Corn
Tortilla Chips as well as Organic Que Pasta Purple
Corn Chips, according to GlobalData research. Way
Better Foods also added Nacho Cheese and Chipotle
Barbeque with Purple Sweet Potato to its lineup of
whole grain tortilla chips.
"We are always paying attention to ingredient
trends like purple sweet potato, which we used as a
key ingredient in our new Chipotle Barbeque tortilla
chips," Mr. Breen added.
Old Dutch Foods, Roseville, MN, launched a tortilla
chip line in its Canadian market under two brands,
Restaurante and Restaurante Signature. The Signature
line features a blue corn tortilla chip and a red beet-infused chip with a purplish-red color.
"Tortilla chips have a heartier crunch and texture
than some potato chips that may make a person feel
satisfied after eating fewer chips," said Kelly McGolrick, vice-president, category management
and customer marketing, Shearer's Snacks,
Massillon, OH.
Shearer's Snacks offers tortilla chips made
with black beans, quinoa, flaxseed, blue corn
and other grains. It also offers "bite size" tortilla
chips for those wanting smaller portions.
"Combine healthy ingredients with
unique and intense flavors, and you've got
a successful product," Ms. McGolrick noted.
"We've been testing tortilla chips using vegetables, especially those roasted or charred
vegetable flavors that are currently popular
as a whole food."
Bold flavors are on the rise. In 2016, sriracha
was trendy, along with chipotle profiles used
with Tostitos Cantina Chipotle Thins tortilla
20
SNAC World
May 2017 www.snacintl.org
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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