As the whole and ancient grain wave continues to surge, chefs and product developers alike are pushing the envelope on the next evolution of breakfast, baked goods, appetizers and snacks.
The demand for food grade botanicals is rising as more consumers pursue natural products. In response, Bell Flavors & Fragrances has announced a new line of food grade botanical extracts.
A handful of prevailing trends are at work across today’s snack and baking industry to help drive sales forward for foodservice operators, ranging from grain and flavor diversity to an increased focus on health and wellness.
Per IRI, Chicago, the salty snacks category was valued at $22.6 billion for the 52 weeks ending April 16, 2017—a number that encompasses potato chips, tortilla chips, extruded/puffed snacks including cheese puffs, ready-to-eat (RTE) popcorn, corn chips, pretzels and pork rinds—and sales were up 3.60 percent for the year (see the July “State of the Industry—Snacks” issue for detailed category data).
In a food culture that increasingly prizes clean label, fresh flavors and nutritional benefits, companies working in the freezer case need to integrate selective strategic innovations while holding true to the convenience and quality shoppers have come to expect in classic, category-leading frozen snacks and appetizers.
The McIlhenny Company recently introduced TABASCO brand Chipotle Spray Dry Flavoring—a full-bodied flavor enhancer that delivers the popular, smoky taste of TABASCO brand Chipotle Pepper Sauce in a convenient dry format.
Bill Graham, vice president sales North America, PROVA Inc., announced that the company is now offering NATURAL PROVANIL-US7, a technological, economical and consumer-preferred alternative to natural vanillin.