New research from Synergy Flavors, Inc., a supplier of flavors, extracts and essences for the global food and beverage industry, highlights new and inspirational flavors for the North American and Latin American sports nutrition markets.
Sydney, Australia sits at 34° latitude, and is the city where Craig Lieberman, founder and president, 34 Degrees, Denver, discovered his passion for food and wine while attending graduate school. It's where he had his first taste of Australian crispbread. And it was the inspiration for his foray into the food industry.
Thanks to Americans' increasingly hectic lifestyles, sales of grab-and-go items like salty snacks, including chips, popcorn and pretzels, are increasing, according to the June 2018 "Salty Snacks: U.S. Market Trends and Opportunities" report from Packaged Facts. Convenience is cited as a top purchase driver.
Snacking is a way of life in America. As Mintel notes in its May 2017 "Snacking Motivations and Attitudes-U.S." report, nearly everyone in America snacks every day. Of the 94 percent of people who snack during the day, half snack two to three times per day.
Doughnuts now run the gamut from sweet to savory, and there are no flavor combinations that are off limits: you might see a Fruity Pebbles doughnut, and maple bacon has become commonplace. And growth continues.
While many snack categories find themselves reassessing and reformulating amidst healthy eating trends, the snack and nut mix category benefits from being seen as an intrinsically healthy choice.
During SNAXPO18, Snack Food & Wholesale Bakery sponsored the Flavor Pavilion, where flavor suppliers from across the snack industry profiled cutting-edge flavors in popular snack formats.