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Baked Snack Makers Go Heavy On Indulgent, Healthful, Functional

March 13, 2017: 12:00 AM EST
Thirty-one percent of Americans say they often try new snacks, both “decadent” and healthful, a fact that caught the attention of bakery manufacturers. Many new product introductions offer indulgent, as well as functional and clean label, snacks. New ingredients are all the rage. On the indulgent side are treats like warmable gooey bun bites (Cinnabon) and seasonal treats like Italian rainbow pastries repurposed as everyday Raindow CakeBites (Cookies United). Other snack innovations that popped up in 2016: wide use of once seasonal flavors like pumpkin spice; artisan offerings; “healthy” snacks made without wheat or gluten; smaller portion sizes; protein-packed snacks; indulgent cookie flavors; candy-laden cookies; functional cookies laced with caffeine, omega-3 fatty acids, or probiotics; and crackers made with almonds, sunflower seeds, flax seeds, chickpeas, sweet potatoes, or ancient grains. [ Rainbow CakeBites, image © Cookies United ]
Tom Vierhile, "2017 Bakery Trends: Flavor and Function", Prepared Foods, March 13, 2017, © BNP Media
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