We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Baked Snack Makers Go Heavy On Indulgent, Healthful, Functional

March 13, 2017: 12:00 AM EST
Thirty-one percent of Americans say they often try new snacks, both “decadent” and healthful, a fact that caught the attention of bakery manufacturers. Many new product introductions offer indulgent, as well as functional and clean label, snacks. New ingredients are all the rage. On the indulgent side are treats like warmable gooey bun bites (Cinnabon) and seasonal treats like Italian rainbow pastries repurposed as everyday Raindow CakeBites (Cookies United). Other snack innovations that popped up in 2016: wide use of once seasonal flavors like pumpkin spice; artisan offerings; “healthy” snacks made without wheat or gluten; smaller portion sizes; protein-packed snacks; indulgent cookie flavors; candy-laden cookies; functional cookies laced with caffeine, omega-3 fatty acids, or probiotics; and crackers made with almonds, sunflower seeds, flax seeds, chickpeas, sweet potatoes, or ancient grains. [ Rainbow CakeBites, image © Cookies United ]
Tom Vierhile, "2017 Bakery Trends: Flavor and Function", Prepared Foods, March 13, 2017, © BNP Media
Domains
FOOD TRENDS
Bodily Needs
Ingredients
Marketplace
Innovation
New Formats
New Products
New Ways of Eating
Consumers
Cereals & Bakery
Flavors & Colors
Fruit, Vegetables & Nuts
Geographies
Worldwide
North America
United States of America
Categories
Companies, Organizations
Market News
Products & Brands
Trends
Developed by Yuri Ingultsov Software Lab.