Carly Rain Adams, research and development manager, LC America, Inc., Colfax, NC, says that consumers are raising the bar for heathy snacks. “We are seeing demands for nutrient-packed snack foods. Specifically, we see snack foods trending towards higher protein and more fiber. Importantly, we see increased interest in bold flavors. As a manufacturer we tackle these trends in tandem, as they go hand-in-hand. Consumers will not sacrifice texture and flavor for higher nutrient profiles,” she comments.
Growth opportunities
Powers says that puffed and extruded snacks are bursting with opportunities for innovation. “Formulators are meeting consumer demand for enhanced sustenance and nutrition with incorporation of ingredients like dietary fiber and postbiotics for microbiome support, as well as natural sweeteners that help reduce sugar and calories. Fiber is the number one ingredient consumers are seeking to add to their diets for reasons like weight management, heart health, and gut health,” he says.
“In a joint venture with Matsutani LLC, we developed Fibersol prebiotic fiber, which can be used in virtually any application with minimal formulation or processing adjustments, and it can reduce sugar by as much as 25 percent in low-calorie bakery and snack products,” says Powers. “Our research shows 57 percent of consumers shopping for functional foods believe sugar reduction is important.”
Adams says that although 90 percent of their current pellets go on to be deep-fried, hot air expansion offers great opportunity for market growth. “Another opportunity for growth is snack food for foodservice. The flexibility pellets offer, in terms of flavor versatility and logistics (low moisture, ambient temperature, neutral base, long shelf life), make them the perfect foundation for this new platform.”
Kauffmann recommends reformulating or creating new products that introduce highly functional, very nutritious ingredients like resistant starch flour or pulse ingredients like peas, chickpeas, lentils, and beans. “This can add protein and functionality, in the case of pulse ingredients, and resistant starch flours reduce the amount of easily digestible starch/sugars in a product because the body treats them a bit like dietary fiber,” he notes.
For brand manufacturers, in terms of innovation, Jaxon recommends e-commerce. “Our biggest near-term opportunity is to thoughtfully and strategically increase our number of distribution channels, based on where our customers spend time and shop. E-commerce works very well for our brand and product, and e-com comes in many forms now. We see new e-com platforms as an opportunity and also traditional retailers who are expanding their e-com options.”
Upcoming products, ingredients
Jaxon says that Mission MightyMe will be launching Nut Butter Puffs in 2022. “We are thrilled to be launching our new pediatric, allergist-developed Nut Butter Puffs in 2022. They will be the first-ever baby-friendly puffs that contain peanuts and tree nuts. The latest USDA Dietary Guidelines recommend introducing common food allergens like nuts, as soon as babies start other solid foods.