Specialty Food Magazine

Spring 2018

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/950112

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Page 45 of 91

P rotein is an essential part of any diet; it keeps energy up, repairs muscles that have been worn down from exercise and exertion, and satiates hun- ger to make you feel fuller, longer. The standard high-protein options tend to come in bar or even powder form, but as our taste for new and unique foods evolves, so does our need for something beyond the norm. While the typical protein-rich foods—think chicken and nuts—continue to get creative, plant-based protein is also making an appearance in products from bean pasta to "fish" sliders. Even cook- ies (yes, cookies!), can be packed with protein. Here is a sampling of some of the new forms of high-protein snacks. PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON–DEGNI BY SARA KAY Protein-Packed Snacks product roundup SPRING 2018 43

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