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
