Confections and snacks compete for the same share-of-stomach, but are considered separate categories. 2016 saw the lines between the two areas blur as confection innovation picked up taste, texture, and ingredient cues from snacks.
Blue Star Farms bakes up better-for-you USDA organic cracker
March 20, 2017
The newest flavor to join the existing line of USDA Organic Blue Star Farms crackers, the crispy new variety is oven-baked and crafted with a hearty blend of ingredients including sprouted lentil, sprouted millet, sorghum and chia seeds.
Three new flavors are non-gmo, peanut free, trans fat free, vegan, palm oil free and gluten free
March 17, 2017
Simply Sesame spreads are a great vegetarian source of protein that are rich in vitamins, made with no additives or preservatives, palm oil free, vegan, peanut free, trans fat free, gluten free and verified non-gmo.
10 new products will open new markets for the company’s flavor-first vegan and vegetarian foods
March 16, 2017
The new products, launched exclusively at the Natural Foods Expo West event, will enhance its product offerings with seasonal offerings and move Field Roast into the growing snack and comfort food market.
A variety of industry trends are responsible for an uptick in healthy snack options:
There is a growing preference amongst snackers for products that provide more healthful options than typical snacks.
"Free from" remains a top driving trend for healthy-ingredient snack sales, with allergen- and gluten-free claims the most popular.
Protein, bite-sized snacks, and innovative flavors are in high demand.
There has been an increase in the percentage of adults who believe they snack healthier, which has climbed to 30% in the last decade. Relatedly, younger Americans are more likely to believe they eat healthier than are older adults.
Finally, the term "natural" as a marketing tool may have to change if the US Food and Drug Administration adopts regulations concerning the term.