What’s Trending in the Snack and Food Bar Sectors?
Consumers are most interested in taste and convenience, according to a new report in the February edition of Food Technology, published by Institute of Food Technologists (IFT). Eight new food trends for 2015 were identified:
Protein – While soy and whey protein are still the most popular stars, new protein ingredients like pea protein, microalgae, pulses, nuts, lamb, and bison are entering the nutrition bar/protein snack category. Protein bars are also showing higher levels of protein content.
Cricket flour – It’s a nutrient-dense protein that has functional benefits but doesn’t take a toll on the environment like animal-based proteins do. Crickets are also complete proteins with all nine essential amino acids. Insects, anyone?
Savory flavors – Sundried tomato and basil, black olives, umami, fermented/vinegar, chipotle BBQ and mango curry are just some of the flavors that will pop up in different snack and nutrition bar selections.
Texture – This is a key element to enjoying foods, so crisps, clusters, and other textures will populate the snack sector.
Seeds, ancient grains – Because protein is trending strong, seeds like pumpkin, chia, flax and sesame will appear in the snack and nutrition bar sectors. Ancient grains like quinoa, amaranth, tuff, buckwheat will also begin to be used as ingredients in nutrition bars.
Binders – Food manufacturers are looking for newer and healthier binder ingredients, so expect to see nut butters, dried fruit and coconut sugar, instead of refined sugars.
New target populations – Though athletes have been a big target for protein-based snacks and energy bars, manufacturers will now make “population-specific” options, targeting men, women, children, and boomers.
Energy component – Snacks and bars that provide energy is a big request from consumers who buy these products, so food makers will begin to now include caffeine as a new nutrition bar ingredient.
Source: Stone Hearth News
-Amy Hendel, PA/HealthCoach