VENDING INGREDIENTS VENDING INGREDIENTS
Burts’ MD David Nairn after the acquisition of Leicester-based Savoury & Sweet earlier this year
A recipe for success
A trend for varied, premiumand healthy ingredients is driving snacking in a new direction which means suppliers have tomeet new demands fromvending operators and the discerning tastes of the customers they serve.
So much awareness has been raised recently about obesity figures and the health issues that result from it, and the go doing all it can to change the nation’s poor eating the pressure on the NHS in years to come.
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The purpose of this feature is not to rehash the well-documented dietary issues we face in society, but to explore the new products and their ingredients offered for the vending market which have a fresh take and taste on the traditional snack.
The humble potato crisp in its traditional form may be considered by many to be a staple in the unhealthy British diet, but new fruit and vegetable versions of the crisp are giving the old faithfuls a run for their money. Continuous experimentation means crisp lovers now have options of a variety of non- traditional ingredients such as quinoa, lentil, butternut, beetroot, parsnip, carrot, sweet potato and various dried fruit options to name a few.
tting an example as a healthy crisp for the vending market is the award-winning Burts Chips, with its Quinoa Crinkles and Lentil Waves ranges which come in at under 100
Research from Mintel actually showed that traditional crisp versions had taken a knock in sales in 2015 at the expense of healthier alternatives, while consumers were showing a marked increase in interest in flavoured popcorn. Sett
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calories per packet, are seasoned with natural flavours, are gluten free and a good source of fibre helping consumers get more nutrition out of their snacks.
Simon Knight, sales & marketing director at Burts Chips told VI: “Burts was one of the first crisp brands to tap into the trend for high quality ingredients that are locally sourced in the SouthWest, offering a strong provenance message that underlines our quality and authenticity.”
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Another award-winning firm, Innate has a range of snacks available for vending which combine vegetables, coconut and almond to produce air-dried savoury snacks described as a marriage of flavour, nutritional balance and slow-release sustaining energy. Available in the unusual flavours of beetroot, butternut squash and spinach and coconut, Innate Squares were not intended to be free from however through the use of natural ingredients they are gluten, dairy, grain, soy and refined sugar free as well as paleo and vegan friendly. Similarly, other snacks and s ftoft drinks have enjoyed their own fair share of innovation and experimentation with ingredients, and a perfec t ee’s Pure Foods healthy cup
Mr Lee’s offffers a he noodle using freeze-d example of this is Mr L
free cup noodle that
is easy to prepare with only althier, gourmet, gluten- ried ingredients.
hot water needed to vend it. CEO Damien Lee says: “We’ve taken a foo d
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