Eight trends at Sweets & Snacks 2018
Originally published in https://www.foodbusinessnews.net/
CHICAGO — Cauliflower, chickpeas and lentils are among the somewhat surprising ingredients cropping up in new products at the Sweets & Snacks Expo. Other launches feature intense flavors such as bourbon vanilla or blackberry habanero. Such products challenge perceptions of treating and snacking, said Susan Whiteside, vice-president of public relations and marketing communications, National Confectioners Association, which sponsors the annual event.
“Our idea of treating and snacking is changing,” Ms. Whiteside told Food Business News. “Millennials’ definitions of what a snack is and what a meal is are different than a generation before them, let alone two or three generations before them, what their grandparents would have viewed as a snack or as a treat.
“In the always popular category of new takes on old favorites, caramel and coconut seem to be where it’s at this year,” Ms. Whiteside said. “Those are perennial classics.”
Examples at the show include vegan coconut caramels in flavors such as ginger rum, Thai iced tea and Vietnamese coffee. Sophisticated flavor profiles featured in new snacks include fire-roasted hatch chile, sun-dried tomato, rosemary and garlic, and maple syrup.
“Unique flavor is the name of the game,” Ms. Whiteside said, citing as examples a ginger lime milk chocolate bar and a banana rum premium snack mix.
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