Specialty Food Magazine

MAY-JUN 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/62387

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Page 32 of 103

CANDY COUNTER Craving Crunchy, Salty and Sweet Specialty manufacturers are taking snacks like chips, pretzels and popcorn and mixing in chocolates, caramels, toffee and even tequila to create memorable confections that garner a higher price at the cash register. BY NICOLE POTENZA DENIS F or decades Americans have been toying with salty- sweet combinations by seasoning up popcorn on movie night or casually dipping pretzels into an open jar of Nutella. But those homegrown combina- tions are increasingly getting the professional treat- ment. Manufacturers are incorporating popular sweets into crunchy, salty snacks—like pretzels, chips, popcorn and nuts—blurring the lines between salty and sugary treats to create what many consumers consider crunchy, crave- worthy bliss. Among so-called "cravability" factors are: visual contrast (how something looks), food memory (the flavors and aroma that trigger childhood emotions), dynamic contrast (how texture changes in the mouth) and the creation of emulsions on the palate (like fat with salt or sugar). 26 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com PHOTO: STOCKFOOD

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