J&M FOODS, INC.
Specialty Business Trend Watch
With convenience at the forefront of importance when it comes to snacks,
manufacturers have been getting creative with packaging that takes the
stress and mess out of an on-the-go bite. For example, chips and dips such as
guacamole and hummus can be found packaged side by side, and resealable
kid-friendly items such as applesauce and yogurt are a favorite of busy parents.
In the era of mayonnaise-ketchup hybrid Mayochup, the phenomenon
of the Impossible Burger is reaching the snack case, and today, almost
any product can be plant-based. With items such as rice protein-based
cheese that tastes like a high-quality Italian variety and vegan tuna that
can be spread on crackers, the snacking world has indeed become a
better place for those who wish to avoid animal-based products.
Move over, seaweed: Kelp is climbing its way into the limelight as
sea vegetable-based snacks continue to gain favor due to their high
nutritional content and almost nonexistent calorie count. While seaweed
and kelp are generally found in a dried form on grocery shelves, kelp is
now entering the refrigerated case in noodles, pickles and even salsa.
are also ;nding creative ways to incorporate
them into other eating occasions, says Jamie
Wichlacz, marketing manager and PR direc-
tor for Green Bay, Wis.-based BelGioioso
Cheese. He says he has heard from consum-
ers that they like to pack fresh mozzarella
snacking cheese with their lunch to create a
fresh caprese salad on the spot.
With snackable foods poised to proliferate
in the refrigerated case, WGB breaks down
some of the hottest micro trends in the category that should be on grocers’ radar.