VENDING INGREDIENTS Dangling a carrot to vending
The potato crisp has been a popular snack for a very long time, but there’s a new kid on the block – vegetable or plant-based crisps are growing in popularity and they are widely available for the vending market.
The consumer demand for healthy options is such that snackers are making it a priority. No longer will they settle for less healthy options, but instead want to see alternatives which are lower in fat, salt and sugar available on demand. Even more than that, consumers are also looking for variety in ingredients ¬– cue the wide selection of vegetable- based crisps which have suddenly begun to swarm the market – a trend that has also been noted by retail analyst Mintel. The trend is such that celebrity chefs including Jamie Oliver have their own special recipes to point health conscious crisp lovers towards creating their own special healthy snack.
But before you leap, be aware there have been warnings by nutritionists that in fact some vegetable-based crisps can contain higher levels of fat and salt than their potato-based counterparts. That means nutritional label checking is highly advised.
On the whole however, many of the new veg-based crisps offer worry-free vending to operators and also consumers who simply want to safeguard their health and waistlines. One brand that is targeting vending is
Eat Real with is plant-based free from vending range which it introduced in response to the growing consumer demand for healthier grab & go options.
REINVENTING THE HEALTH HALO EFFECT
Offering a variation of new, healthy and core products that sell well and satisfy while delivering nutritionally, is the right way to cater for consumer snacking habits, according to coffee machine and vending machine supplier Refreshment Systems. Katie Hall, head of marketing, says consumer snacking habits can be divided up into three snacking day parts – breakfast, lunch and afternoon snack. She says: “Breakfast snacking usually gives the consumer a portable boost of energy in the morning, lunch usually accompanies a sandwich/main meal and the afternoon ‘energy kick’ is to see them through until they get home in the evenings. “With more and more consumers being time poor and cash rich, there is no better time than now to make a switch to offer an interesting and varied range of products to fill the day. However, Katie warns about the “Health Halo” effect in which healthfulness of certain products is overestimated when in fact they may not always be 100% healthy. “What we have done at RSL is to actually
re-invent this concept and deliver variation, new, healthy and core products that we know sell and satisfy, and that deliver on all diets and nutritional requirements. “We believe that having a range that
caters for all will offer consumers options and choice. We have spent the last 12 months trialling, sampling and tasting products, whilst analysing sales data through our dynamic reporting software.”
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