7 of the hottest trends in snacking right now
Ancient Grains: Grains like spelt, kamut, quinoa, sorghum, amaranth, teff and chia (technically a seed) are found in less traditional formats. Their nutritional impact ranges from omega-3s, potassium, iron, protein, and fiber, while flavor combinations are endless.
Jerky: With Hershey’s acquisition of Krave (which saw sales double in 2015), and with protein gaining mainstream popularity, jerky has seen a major resurgence in the marketplace. It’s natural, it’s grass-fed and now comes in foodie friendly flavors like spicy coffee, maple bourbon, chipotle lime and basil citrus.
Extreme Spice: Adventurous consumers demand the next level of heat. Habaneros, cayenne, and even ghost peppers are popular snack flavors and flavor enhancers.
Chocolate and Cacao Innovation: Cacao and chocolate are being reimagined in better-for-you formats and flavor combinations like dark chocolate and salt puffs, nibs, botanical chocolate, brewed cocoa K-Cups, and even hummus.
Pulses: The combination of international influence and the growing domestic interest in pulses is leading to the launch of many pulse-centric snacks that incorporate lentils, chickpeas, and beans.
Not-So-Potato Chips: Many potato chip alternative products are emerging with healthier veggie ingredients like beets, onions, lentils, and Jícamas (Aztec yam beans) as consumer interest in better-for-you chips continues to grow.
Nuts: These kernels are great vehicles for delivering global flavors like Thai lemon curry and cacao sesame-teriyaki. They’re prepared in a variety of ways, including being sprouted, activated, raw and cold-pressed.