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

Contents of this Issue


Page 34 of 103

CANDY COUNTER An Irresistible Combination "Some say it is the contrast of two fla- vors—in this case the salt and the sweet— that makes something cravable," says Kara Nielsen, trendologist for CCD Innovation in San Francisco. Others break down food cravings even further. In addition to the combination of salt and sweet, other factors come into play, says Craig "Skip" Julius, CRC, CCS, CEC, manager of Culinary Solutions for Sensient Flavors, a global manufacturer and marketer of flavors, colors and fragrances headquartered in Milwaukee. Among these so-called "cravability" factors, he argues, are: visual contrast (how something looks), food memory (the flavors and aroma that trig- ger childhood emotions), dynamic contrast (how texture changes in the mouth) and the creation of emulsions on the palate (like fat with salt or sugar). "When you add chocolate or something VRÀ ™ *ROG $ZDUG 2XWVWDQGLQJ %DNHG *RRG %DNLQJ ,QJUHGLHQW RU &HUHDO Madagascar Bourbon Pure Vanilla Bean Paste sweet to items like salty pretzels or popcorn, for example, it heightens the pleasure factor for our brains even more," Julius says. And even though these specialty treats almost always have a higher ring, customers are not balking at price. "Products that exhibit two or more of the cravability drivers tend to be price-resistant," Julius notes, observing that these days people are exhibiting "measured indulgence" when making pricier sweets purchases. "Customers are not deterred by price for something special and delicious but instead will treat themselves less frequently. Having something less often actually lets you enjoy and savor it more," he explains. Read on to learn what is trending in this category and which products customers are craving most. Pretzels: The Longtime Favorite Italian monks may have invented pretzels as early as 600 A.D., but it's unknown when these snacks were first combined with choc- olate. There is no doubt, however, that over the years the chocolate-and-pretzel com- bination has evolved into a specialty niche, fostering companies that hand-dip pretzels in milk, dark or white chocolate or go fur- Snack Factory has been successful with its Pretzel Crisps Holiday Indulgents line, featuring White Chocolate & Peppermint Pretzel Crisps and a new flavor, Dark Chocolate & Peppermint. Summer Fancy Food Show Booth 730 28 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - MAY-JUN 2012