Snack Industry Information  Category

Quinoa Rides the Superfood Trend Wave Tuesday, October 7th, 2014

 

Sowing wild oats may be a familiar thing to do; however quinoa is the grain that consumers are talking about lately. And what are they talking about? Quinoa’s protein content and its use as a gluten-free grain.

Innova Market Insights took a look at global launches of new products containing quinoa, and they rose 50% in 2013. Quinoa-included foods increased more than five-fold from 2008-2013.

In addition, Datamonitor reports that quinoa “leads the field by miles” when it comes to product launches with ancient grains and seeds. Grouped together with chia, quinoa accounted for 81.9% of new food launches including ancient grains in the United States last year.

U.S. imports of quinoa, which is grown mainly in South America, hit 68.9 million pounds last year. While quinoa is not native to the United States, more than 300 varieties of honey are. Foods including both honey and quinoa provide a perfect pairing for breads and snacks.

One example is Chabaso Bakery’s Ancient Demi Ciabatta. The demi ciabatta is a mix of quinoa flour, honey and rolled oats. The product has more than 16 grams of whole grains per serving.

CredibleCravings Snack Bars have three varieties of bars all containing organic honey and organic sprouted quinoa. Oatmeal Cranberry, Chocolate and Lemon Ginger Greens are the first organic snack bars formulated by obstetricians, nutritionists and midwives to support the nutritional needs of pregnant and breastfeeding women.

Organic quinoa is a main ingredient in Zing Nutrition Bars, which are sweetened with honey. These bars are wheat-, gluten-, soy- and dairy-free.

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It’s no secret that gluten-free products are all the rage, however the actual numbers are astounding.

Perhaps the biggest surprise is that gluten-free snacking and baking products haven’t yet reached the saturation point and continue to rise in popularity.

In the snack aisle, gluten-free products are surging. FoodNavigator-usa.com reports that overall gluten-free sales grew 47% last year, with a major portion coming from snacking items. The top-selling gluten-free snacking category was crackers ($156 million). Mintel reports that the overall gluten-free market reached $10 billion last year.

Kinnikinnick Foods offers the perfect graham cracker for the honey-loving consumer whose dietary needs include gluten-free. S’moreables are made with honey, pea starch and non-hydrogenated shortening.

Gluten-free baking mixes also are rising in popularity with 14% of new baking mix launches coming from the category between 2011-2013, according to BakeryandSnacks.com. Consumers who love honey and who love to bake are in luck. Pamela’s makes a delicious bread mix that creates a soft loaf of gluten-free bread sweetened with honey. The versatile mix also contains rice bran and sea salt.

Marrying gluten-free, snacking and baking at home, Bob’s Red Mill Gluten-Free Cinnamon Raisin Bread Mix makes a memorable and satisfying loaf loaded with honey, plump raisins and cinnamon. The mix makes it easy to make a loaf by bread machine or hand.

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Cookie Jars Runneth Over With Choices Friday, August 29th, 2014

 

Even the Cookie Monster must be overwhelmed.

The cookie industry is showing no signs of crumbling, in fact consumers are asking for more: more flavors, more nutrition and more allergy-free options. And, manufacturers are doing their best to produce products that cater to the masses.

According to Snack Food & Wholesale Bakery’s State of the Industry cookie report, taste still is one of the biggest sales drivers in the cookie category. However, consumers are no longer willing to sacrifice great taste for nutrition. They want the best of both worlds, now knowing that it’s possible.

Innovative sweeteners such as honey, clean labels and attractive packaging are driving recent cookie sales upward. Smaller and thinner cookies are on trend, along with gluten-free (which seems to be a trend in every possible food and beverage category) and convenience. With all of the demands in place, the State of the Industry report states that the opportunities are endless for cookies.

“Fighting for space in a relatively mature category dominated by large companies is a challenge,” the report says.

Back to Nature is fighting for a top spot with its Dark Chocolate & Oats Granola Cookies. They are baked with 100% whole grain, sweetened with honey and made with semi-sweet chocolate and cocoa beans. The cookies have no hydrogenated oils or artificial preservatives, flavors or colors.

Enjoy Life is a gluten-free bakery that produces Vanilla Honey Graham cookies. These cookies contain a rich, buttery flavor with honey. They are handcrafted and are gluten-, wheat-, dairy-, peanut-, tree nut-, egg- and soy-free.

A larger company integrating cookies further into the market is Kashi. Its Oatmeal Dark Chocolate Soft-Baked Cookies are kosher-certified and naturally-sweetened with wildflower honey. Each all-natural cookie contains 12 grams of whole grains and four grams of fiber.

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