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.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/691740

Contents of this Issue

Navigation

Page 98 of 187

Print and Apply Your Own Product Labels! ©2015 Primera Technology, Inc. Primera is a registered trademark of Primera Technology, Inc. All data and company names used in sample outputs are fctitious. 1-800-797-2772 sales@primera.com www.primeralabel.com Summer Fancy Food Show Booth 1657 Summer Fancy Food Show Booth 4417 "More than three in four (78 percent) buy gluten-free prod- ucts," notes Herther. "And half reported buying gluten-free crack- ers (49 percent)." Both Lucky's Zimmer and Hart's Proctor are noticing the strong growth in gluten-free cracker purchases. "In the cracker set a lot of the growth is still in gluten-free products even though gluten-free is on the decline a little," says Zimmer. Both retailers acknowledge brands such as Blue Diamond Artisan Flaxseed, Van's Perfect 10, Mary's Gone Crackers Super Seed, and Back to Nature's Adzuki Bean & Sea Salt, made with coconut and cassava f lour, as dominant leaders in the set. Looking Forward Taking their cues from the specialty and natural arena, mainstream brands will continue to reengineer their products to conform to a healthier snacking culture by removing hydrogenated oils, artificial flavors and colors, and reducing sodium. Some mainstream brands' makeovers also include downsizing for thinner, crispier crackers where consumers can eat more for the same amount of calories. "Legacy brands have been noticing the growth and progress that is being made in the category, especially with cleaner, organic products on the natural and specialty side," notes Proctor. "They had to react—their bottom line was suffering." According to Mintel, while crackers are perceived as healthier than other salty snacks, there still is room to boost fiber and protein content to help consumers feel fuller for longer. Sprouted grains will continue to trend; Mintel highlights Simply Sprouted Way Better Snacks for its enhanced nutrient absorption and digestibility, and Two Moms in the Raw for its plant-based protein and sprouted nut products. Consumers will continue to shop 'free-from' in the cracker aisle, with gluten-, dairy- free and non-GMO leading the claims. Packaging innovation also is needed, especially in the area of convenient packaging for on-the-go consumption, and keeping crackers fresh. category spotlight Potter's Crackers in Caramelized Onion flavor. 96 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com Nicole Potenza Denis is a contributing editor to Specialty Food Magazine.

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - Summer 2016