Specialty Food Magazine

Summer 2016

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Poised to reach a robust $19.2 billion in sales by 2020, chips and dips are an indulgent choice for U.S. snackers. While many other food categories focus on healthy options, chips and dips are all about innovative, global flavors that taste good. Get an overview below and then go to specialtyfood.com/chips for more in-depth and consumer data tracked by Mintel and compiled by Denise Shoukas. RESEARCH SPOTLIGHT: CHIPS & DIPS FUEL THE SNACKING REVOLUTION CHIPS AND DIPS ARE A $16.4 billion who like products with non-traditional bases such as Greek yogurt dips and quinoa chips of consumers say taste is more important than health when buying chips and dips 2015 SALES GROWTH 88% of adults buy chips; more than 75% of adults buy dips. Hybrid products, such as salsa hummus, or cracker chips; limited-edition flavors of consumers wish packaging kept chips and dips fresher for longer 1. SALSA 2. REFRIGERATED 3. HUMMUS Most popular dips bought: 26 % 6 % Sales drivers Millennials Key consumers: CATEGORY 26 % 50 % 18 % SALES GROWTH 2010-2015 Sun Dried Tomato SALSA • Regular potato chips • Tortilla chips • Flavored potato chips 75 % IN 2015 $13.6 billion TORTILLA CHIP SALES REACHED tortilla potato DIPS SALSA @ FIND MORE from this report online INFOGRAPHIC BY STUDIO MGI research spotlight 108 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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