The impressive range of entries in the best new snacking innovation category of the World Food Innovation Awards 2015 highlights a number of important trends. Here, Claire Phoenix looks at the innovations that are driving this category.
Snacking is in itself a major new trend and today’s consumer is spoiled for choice when it comes to nutritious and indulgent treats.
From Good4U’s superbites made using superfoods to bite-size blondie biscuits known as Cookie Shots, the word bite-size has shot to the top of food developers’ vocabulary.
Popcorn is the perfect light finger food and has exploded in all flavours and directions even into olive oil, truffle oil and truffle salted popcorn from Joe&Seph’s range of gourmet popcorn, as well as a heart shaped trial pack of Jimmy’s original, caramel and cheese popcorn.
Protein abounds in today’s picnic potentials with The Protein Ball Company offering a range of six fabulous flavours, from pistachio and lemon to cocoa and lemon. And for those looking for healthier alternatives to crisps, consumers can now choose from Emily’s fruit crisps, Burt’s Lentil waves, Nudie’s toasted coconut chips, Ape coconut curls, Hoopo healthier low salt snacks and Blue Diamond’s Krunchies – there are even crispy coated almonds and high fibre corn snacks known as Darling Corn – or they can indulge in more high fat, savoury offerings such as Fowl Scratchings made from the crunchiest, naughtiest and tastiest bits of chicken.
Finalists and winners in the 15 categories of the World Food Innovation Awards 2015 were announced at a special ceremony at IFE at ExCel in London on 23 March. The IFE World Food Innovation Awards are sponsored by Tetra Pak.
© FoodBev Media Ltd 2024