Page 36 - FoodFocusThailand No.142_January 2018

SPECIAL FOCUS

Snack

Trends

Refer to Nutraceuticalsworld, consumers are seeking
more positive attributes and fewer ingredients from
their snacks and nutrition bars.

in Stamford, CT. “I think there’s a lot of room for bars in this savory
direction.”
The rise in savory snack bars is no surprise. “Since snack foods
are playing a bigger role in our daily lives they are not solely indulgent
Americans concerned about their health are evaluating products for anymore,” said the NPD Group’s Mr.Seifer. “Health is playing a much
both what they contain and also what they don’t. They’re looking for clean bigger role than it did, and as such we’ve seen savory snack foods
labels and are becoming careful readers of ingredient panels. increase in consumption, and at the same time, sweet snacks have
“People are looking for purity and authenticity,” said Darren Seifer, declined.”
Executive Director of the NPD Group, Port Washington, NY. “They are
giving the ingredient list a quick glance to see if there’s anything they don’t • Nothing But Fruit
recognize—or anything they do recognize as not natural. They want simple, The savory bar market may be heating up, but fruit has also been
recognizable ingredients.” gaining the spotlight. KIND offers Pressed by Kind, four types of bars
that contain nothing but fruit (two also contain vegetables/chia), and
Let’ s See The Healthy Snack Trends To Chew On That’s It has That’s It bars, which also contain just fruit alone.
• Savory Bites Even though consumers are avoiding sugar, the sugar in fruits is
Now that the health-conscious American public has turned its back on acceptable, said Jordan Rost, Vice President of Consumer Insights
sugar, manufacturers have perked up and taken notice, producing snacks with Nielsen. “Nothing is inherently bad and consumers accept that
with less sugar and a decidedly savory bent. Additionally, according to a fresh produce is a good source of nutrients.”
2015 survey by market research company Canadean, 54% of consumers Bars that are nothing but fruit also appeal to consumers on another
say they’re trying to eat as many vegetables as possible. level, Mr.Rost added. They have very few ingredients, so have very
Kashi has launched savory bars with two flavors: Basil White Bean & clean labels.”
Olive Oil and Quinoa Corn & Roasted Pepper. Meanwhile, Larabar has
launched organic Superfoods bars in three savory flavors: Coconut Kale • Chipping Away At Alternatives
Cacao, Hazelnut Hemp Cacao and Turmeric Ginger Beet. Bars aren’t the only area of the snack food market witnessing
Smaller companies are also going savory. Mediterra has come out innovation. Chip-like products are on fire with an array of alternatives,
with a savory bar line that includes Kale and Pumpkin Seeds, Bell Peppers as well as new flavors.
and Green Olives, and Sundried Tomato and Basil. And from Ginger’s First, there’s pre-popped popcorn, which has seen soaring sales
Healthy Habits there’s veggie trail mix in two flavors (one includes sugar for the past four years. In October, sales had increased 17% over the
and maple syrup), made with raw veggies, nuts and seeds. previous year, up from 12% the year prior, according to Nielsen.
On the meatier side, from Wild Zora there are new Meat & Veggie Bars NatureBox offers Pop Pops, which are partially popped in two
in flavors such as Mediterranean Lamb with Spinach, Rosemary & Turmeric. flavors; Open Road Snacks has Poplets, which the company said
Wilde Boldr offers slow-roasted meat bars (beef, turkey, chicken), “made “deliver a satisfying crunch and a great corn center taste with more
from ingredients you can find in your kitchen.” fiber and less fat and calories.” In October, Ips Snack launched Ips
“Taking bars into a spicy flavor profile is another way to telegraph to Pop popcorn that includes whey protein in two flavors.
consumers that it’s something less inclined to be guilt producing,” said In terms of flavor, consumers can find everything
Tom Vierhile, Canadean’s Innovation Insights Director. “These could be a from sriracha to sweet-and-sour buffalo and
side dish for lunch. With a savory profile they’re almost taking the place pineapple-habanero.
of chips and there are some nutrients in them as well,” he explained. “Popcorn is a great vehicle for flavor,” said
“A couple of these will do the job for lunch and you’re not going to have Mr.Jorgensen. “It’s clean and simple and it’s so easy
a sugar crash later on,” said Carl Jorgensen, Director of Global Consumer to add interesting flavors to it. It’s also a permissible
Strategy and Wellness at Daymon, a global consumables retail consultancy indulgence.”

34 FOOD FOCUS THAILAND JAN 2018