SNACKS SNACKS
KS & CONFECTIONERY CONFECTIONERY
Setting the crisps aside for the moment, the popularity of the nutritious protein bar is rapidly on the rise. Ta
Take for
example Pro 2Go’s range of high protein snacks which are
designed to appeal to today’s health conscious consumer. Sales and marketing director Steve Rich says: “Active lifestyle nutrition routed in high protein, is one of the strongest scalable markets in the UK where we see year on year value growing in excess of 20 per cent. The
“A
category will exceed £100m by the end of this year with scale driven by convenient solutions where protein bars alone are growing by 41 per cent.”
Also, on the protein bar bandwagon is Grenade, the global sports and nutrition brand which now claims it is outselling other chocolate bar brands in UK supermarkets. Grenade has boosted its sales taking a sizable share of the market and claims it is now the second bestselling chocolate bar in the UK behind Kinder Bueno.
“In addition, people’s lifestyles are now much busier and there’s a high demand for healthy snacking products that keep them fuller for longer while providing optimum nutrition.” ff
Diablo Sugar Free offers a choice of over 40 items from a selection of chocolate bars, Belgian chocolate wafers, cookies, muesli bars, chocolate spread and a selection of sweets. The brand has also recently extended its range with no added sugar cream filled sandwich cookies in two flavours – vanilla and extra dark cocoa – and no added sugar wafers in two flavours - coconut and chocolate cream.
Alan Barratt, CEO and founder, says: “It’s important that manufacturers and brands respond to consumer demand for healthier alternatives that use less sugar and low sugar alternatives, as well as boost the nutritional value of their products by adding protein.
FLAVOUR IS KING
Is chocolate changing forever? Possibly, considering some developments.
Considered the fourth type of chocolate, Ruby chocolate was included in at least 11 new brands at the snacks trade fair ISM held in Cologne at the end of January.
Pablo Perversi, chief innovation, sustainability & quality officer and global head of gourmet at Barry Callebaut said: “Since its launch, the interest in and praise for this fourth type of chocolate have been overwhelming.”
ff Also described as a “unique chocolate”, Nestle has
introduced a 70 per cent dark chocolate made from the cocoa fruit using the beans and pulp and n o refined sugar .
This patented innovation is said to deliver a chocolate using only one ingredient – the cocoa fruit.
With this announcement, Nestle believes it sets itself apart in the confectionary category by driving innovation an d creating new, natural products .
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