Private label has come a long way from its “generic” years. Today, focuses are on premium, national-brand-better (NBB) offerings and clean eating—snack and bakery products that are part of the better-for-you category, including those that are gluten-free.
This recipe for Curry Spiced Nuts with Dried Tart Cherries meets consumer demand for ethnic flavor profiles, combines on-trend ingredients with complementary flavors and textures, and includes anthocyanin-packed Montmorency tart cherries, which have been linked to a number of health benefits, notes Jeff Manning, chief marketing officer, Cherry Marketing Institute.
Spicy, savory and contrasting remain flavor favorites in the baked goods and snack categories, while reds and all-natural colors are tops for adding visual appeal.
International flavors and foods are gaining popularity, but cautious consumers remain a challenge for bakers and snack producers. Successful manufacturers encourage purchase at the production line and at retail.
Everyday products, from popcorn to chips to dessert, are seeing an ethnic infusion as manufacturers strive to satisfy consumer demand for new and interesting offerings.
Stale chips? Think again. Manufacturers are finding interesting ways of keeping the chips category fresh. And flavors are really getting wild, like chocolate and coconut. Just don’t fill the bag half way.
