Culinology - September 2016 - 6
EMERGING trends
Flavor innovation going NUTS
New flavor launches
in the snacking
category.
6|
Nuts and seeds resonate with health-conscious
consumers because they are plant-based and rich
in protein and healthy nutrients. Sales of nuts and
seeds are fueled by some of the same trends affecting the potato chip category, including spicy flavors
like sriracha, as well as such sweeter dessert varieties as salted caramel and maple bacon, according
to Canadean's Product Launch Analytics database of
new products. The snack nuts and seeds categories
earned an impressive $5.2 billion in dollar sales
according to IRI, a Chicago-based market research
firm, for the 52 weeks ended Aug. 7.
Kraft Heinz's Planters brand has embraced
the dessert-inspired flavors. The Chicago-based
company recently released its new Banana Sundae
Nut Mix with honey roasted peanuts, chocolate
candy-covered peanuts, banana chips, and vanilla
and strawberry flavored yogurt candy covered
peanuts. Other flavors include Turtle Sundae and
Oatmeal Raisin Cookie. Planters also introduced
Salted Caramel Peanuts appealing to those who
crave the consistently popular salty and sweet
combination.
Blue Diamond, Sacramento, Calif., set tongues on
fire with the launch of its Bold Sriracha Almonds. It
meets consumer demand for bold and spicy flavors,
and the almonds deliver on the healthier snacking
option. Blue Diamond catered to coffee lovers with
its Oven Roasted Coffee Almonds, which comes in a
Café Mocha flavor.
Whole Foods' Honey Roasted 365 Everyday
Value Pollinator Friendly Almonds underscore the
importance being placed on preserving nature,
particularly by millennials. "This product was quite
Culinology | SEPTEMBER 2016
unique as we are just starting to see companies
introduce so-called 'pollinator-friendly' products,
primarily in categories where bees and other
pollinators are critical for the finished product," said
Tom Vierhile, innovation insights director, Canadean
Progressive Digital Media Group. "The idea is to
provide better habitat for pollinators to help fight
issues like colony collapse."
Sensory fusion and experimentation continue to
be driving factors behind new flavor launches in
the snacking category, as consumers like fun flavor
mash-ups and are open to new food adventures,
according to Canadean.
Sunflower and pumpkin seeds also carry a health
halo, delivering plant-based protein, vitamins and
minerals, and they are a low cholesterol, hearthealthy snacking option. Sunflower/Pumpkin
seed brands posted 6.2% growth in the category,
according to the IRI data.
David Sunflower/Pumpkin
seeds, owned by Omaha-based
ConAgra Foods, Inc., delivers
on spicy trends with jalapeño
hot salsa and chili lime flavored
jumbo sunflower seeds. David
also offers Simply Seeds with no
artificial flavors or
preservatives
that are
available in
such flavors as
black pepper
and sour cream
and onion.
Table of Contents for the Digital Edition of Culinology - September 2016
Culinology - September 2016
Table of Contents
President's Letter - 400-word limit jam session
Emerging Trends - Flavor innovation going Nuts
IFT16: The complicated reality of simple ingredients
Ingredient Trends - Embracing new proteins
Flavor Trends - Pour on the flavor
Member Profile - Corps Values
Expert Voices - PowerBar
Industry News
Student Profile - Hannah Dressen
Petits Fours
News bites
Ad Index
Culinology - September 2016 - Culinology - September 2016
Culinology - September 2016 - 2
Culinology - September 2016 - Table of Contents
Culinology - September 2016 - President's Letter - 400-word limit jam session
Culinology - September 2016 - 5
Culinology - September 2016 - Emerging Trends - Flavor innovation going Nuts
Culinology - September 2016 - 7
Culinology - September 2016 - IFT16: The complicated reality of simple ingredients
Culinology - September 2016 - 9
Culinology - September 2016 - 10
Culinology - September 2016 - 11
Culinology - September 2016 - Ingredient Trends - Embracing new proteins
Culinology - September 2016 - 13
Culinology - September 2016 - 14
Culinology - September 2016 - 15
Culinology - September 2016 - 16
Culinology - September 2016 - 17
Culinology - September 2016 - 18
Culinology - September 2016 - 19
Culinology - September 2016 - Flavor Trends - Pour on the flavor
Culinology - September 2016 - 21
Culinology - September 2016 - 22
Culinology - September 2016 - 23
Culinology - September 2016 - 24
Culinology - September 2016 - 25
Culinology - September 2016 - 26
Culinology - September 2016 - 27
Culinology - September 2016 - 28
Culinology - September 2016 - 29
Culinology - September 2016 - 30
Culinology - September 2016 - Member Profile - Corps Values
Culinology - September 2016 - 32
Culinology - September 2016 - 33
Culinology - September 2016 - 34
Culinology - September 2016 - 35
Culinology - September 2016 - Expert Voices - PowerBar
Culinology - September 2016 - 37
Culinology - September 2016 - 38
Culinology - September 2016 - 39
Culinology - September 2016 - 40
Culinology - September 2016 - Industry News
Culinology - September 2016 - 42
Culinology - September 2016 - 43
Culinology - September 2016 - Student Profile - Hannah Dressen
Culinology - September 2016 - 45
Culinology - September 2016 - Petits Fours
Culinology - September 2016 - 47
Culinology - September 2016 - 48
Culinology - September 2016 - News bites
Culinology - September 2016 - Ad Index
Culinology - September 2016 - 51
Culinology - September 2016 - 52
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