Baking & Snack - February 2006 - 58
MARKET UPDATE
is proving that nutritional benefits can still go hand-inhand with great taste.
WHAT TO TOUT. Before a consumer ever tastes a product, they will make a judgment based on the packaging.
So, when it comes to healthy snacks, presenting a positive image while delivering health claims is the packaging's prime role.
At LesserEvil, the packaging philosophy is to make con-
SET A HIGHER STANDARD FOR GOOD-TASTING HEALTHY
WITH
Su j [ite®
Snack Pellets
4
- -
I
sumers feel like they are having a snack. "Make it fun to grab,
open and eat. We add little things for our consumers to
discover like wacky icons printed on the interior foil bag or
tongue-in-cheek descriptions of the flavors," Mr. Brown said.
In terms of health cues, LesserEvil considers the big
three to be "all natural," "low fat" and "no trans fatty acids." The company places these claims on the front panel
of the package. "We also have what is considered our 'yes
list,' a list directly above the nutrition panel that delivers
key facts including all natural, low fat,
no trans fatty acids, whole grain, no
preservatives, no artificial flavors, no
SNACKS
high-fructose corn syrup and gluten
free," he added.
Severance Foods' market is concerned with claims like gluten-free, no
trans fat, no preservatives and organic.
To reflect this, the company's packaging will flaunt these claims. "Bold colors are also important as are pictures of
the product or clear windows showing
the product," Mr. Stevens said.
And the packaging for Kettle
Foods' baked chip line was created
with the intent to make sure people
understood that the chips were reduced fat and with the flavor being
easily read. For that reason, the packaging features an illustration of the
-- 1
chips and an icon that shows the basic flavor, Mr. Green said.
I
--
- -
-
-
\
* LOW FAT
-i
* HIGH PROTEIN
* NO ADDED TRANS-FAT
* HIGH FIBER
* WHOLE GRAIN
For information call
1-800-544-8734
1580 Grinnell Road, Kankakee, IL 60901
Info@shortmill.com * www.shortmill.com
J .R SH 0RT
Milling Company
For more information, see Page 137
60 / BAKING & SNACK / February 2006
j i
TIMES, THEY ARE A CHANGIN'.
Pepperidge noticed that there have
been an abundance of new betterfor-you products introduced in the
past year. "In the next two years, I
think manufacturers will increasingly strive to provide an array of
healthy alternatives to products
based on the latest health trends,"
Mr. Epstein said.
At Kettle Foods, the sentiment is
the same. "We are looking at other
items to add to our baked line, and
we're even looking at pretzel chips,"
Mr. Green said. The company sees
the trend toward healthy snacks continuing and forecasts more organic
products in the years to come.
And Mr. Stevens summed it up,
"As consumers accept and look for
these products, there will be a huge
explosion of them as long as there is
space on shelves."
Ⅲ
http://www.shortmill.com
Baking & Snack - February 2006
Table of Contents for the Digital Edition of Baking & Snack - February 2006
Contents
Baking & Snack - February 2006 - 1
Baking & Snack - February 2006 - 2
Baking & Snack - February 2006 - 3
Baking & Snack - February 2006 - Contents
Baking & Snack - February 2006 - 5
Baking & Snack - February 2006 - 6
Baking & Snack - February 2006 - 7
Baking & Snack - February 2006 - 8
Baking & Snack - February 2006 - 9
Baking & Snack - February 2006 - 10
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
https://www.nxtbookmedia.com