Specialty Food Magazine

MAR 2012

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/55461

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Page 45 of 63

"People are replacing meals with incessant snacking," notes Kara Nielsen, trendologist at CCD Innovation in San Francisco. "As a result, they are trying to upgrade their snacks to seek better nutrition." According to the latest trend forecasting report from the Hartman Group in Seattle, entitled, "Looking Ahead: Food Culture 2012," naturally occurring protein and fiber will be the draws for future consumer snack choices. Snacks that contain beans, nuts and seeds will appeal to shoppers over those that employ soy/whey protein fortification to boost nutrition. "The desire for less-processed, real foods and global flavors is shifting what consumers are looking for on snacking and mini-meal occasions," the report states. Signs of this shift have been building in recent years. According to an earlier report from CCD Innovation, "Culinary Trend Mapping 2009," consumers say they want the snack indulgences they are used to: crisp textures, salty coatings and a satisfying mouthfeel that only high-calorie foods can deliver. At the same time, they tend to seek out healthful options—nutritious lower-calorie, high-fiber nibbles with the goodness of fruits, veggies and whole grains so they feel better about snacking more often. "Customers have jumped on the bandwagon when it comes to buying chips other than potato," says Yvonne Galliani, store manager at Harvest Market, Ft. Brag, Calif. Store favorites there include Lundberg Rice Chips, Sensible Portions Veggie Straws Pictured this page: Danielle Honey Banana Chips, Horizon Food Group Granola Flats in Cinnamon Raisin, Lundberg Rice Chips in Sesame & Seaweed and Popcorn Indiana's Chip'ins in Jalapeño Ranch. Pictured opposite: Beanitos in Pinto Bean & Flax. MARCH 2012 43 PHOTOGRAPHY BY MARK FERRI; FOOD STYLED BY AJ BATTIFARANO; PROPS STYLED BY FRAN MATALON-DEGNI

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