Here are some of the Bord Bia food trends 2013.
The percentage of snacks consumed in a typical American diet has increased from 12% in the late 70’s to 24% in 2010 as well as the number of eating occasions per day increasing from 3.9 to 5.6 in the same period.
Pepsi-Co has spoken of their mission to “snackify” drinks and “drinkify” snacks when they launched their fruit puree snack Tropolis, showing the potential they believe to be in the market. Specialty Food magazine states that “while the healthful-snacking market is flourishing, there’s still room for pleasing consumers who like to snack for fun and manufacturers and retailers who provide both are poised for success.”
Examples of new snacking trends in the U.S are as follows:
Gourmet Popcorn: Both the Specialty Food Association and Time magazine predicted that popcorn would be the hottest snack trend of the 2013, and are being proved right with several gourmet popcorn stores opening in Massachusetts’s as well asflavours such as Chipotle & Lime, Vietnamese Cinnamon Sugar and Tangy Dill popcorn being seen on the shelves in retailers.
Sweet & Spicy pairings: Flavours such as chipotle, picante and jalapeno have been appearing in everything from dark chocolate to jelly beans lately. Products such as American Gourmet Group’s Chipotle and Dark Chocolate Bar and Seth Greenberg’s Authentic Southwest Jalapeno Crunch have been on display at the Sweets and Snacks Expo in Chicago which ran from 21-23 May 2013 and have been tipped as future hits in the world of snacks.
Seaweed Chips: This is a trend which first appeared in 2012 and has seen great success prompting large scale retail stores such as Trader Joe’s to start stocking brands of seaweed chips (crisps). Flavours have started to diversify from just plain salted seaweed chips to teriyaki, wasabi and sesame flavours, proving popular among brands such as Annie Chun’s Seaweed Snacks.
Irish snack food manufacturers may find these flavour trends of interest with regard to their own NDP projects.