AND THOSe SeGMeNTS iN SNACKS ARe GROWiNG! CONSUMeRS ARe iNCReASiNG VARiOUS iNGReDieNTS iN THeiR DieTS SlOW and STeady GrOWTh: fiBer and CalCiuM COnTinuinG TO riSe: WhOle GrainS and prOTein riSinG STarS: viTaMin d and OMeGa 3 SOURCE: HARTMAN GROUP RESEARCH JUNE 2013 VeGGieS ARe MOViNG FROM THe CeNTeR-OF-THe-PlATe TO SNACKS In the last year, vegetables other than corn or potatoes, are the primary ingredient in snack chips. The number of lentil-based salty snack launches grew by 150% in 2012. These products are typically positioned as healthier than regular corn and potato chips and are often sold as natural and gluten-free. Wider bean-based salty snack innovation has also increased in recent years, rising by 120% since 2010. Bean-based snacks inherently offer more fiber and protein than potato or corn chips, some brands have been keen to emphasize these traits. Fruit and vegetables are also increasingly being added to salty snack products by brands looking to tap into their health credentials. The most interesting developments are those including vegetables servings, while retaining the traditional appearance of corn crisps. This could allow parents to stealthily increase vegetable intake among their children. For example, Snikiddy Eat Your Vegetables Jalapeño Ranch Vegetable Chips are made with a unique blend of sweet potatoes, carrots and navy beans. The product claims to provide “one full serving of vegetables in every ounce.” To get more insights into the Snackification of America, or more information about the growing healthy snacks category, please contact your KeHE sales representative or reach out to me directly via email at beata.pabian@kehe.com May-July 2014 OnTREnD 97