Hot honey – a combination of honey and chilli – continued to gain fans in 2024, and is driving the ‘swicy’ flavoured snacking trend.


Indulgent, familiar flavour


profiles that reflect shared human experiences resonate with consumers in a world rapidly dominated by technology”


T


here is universal acknowledgment that consumer desire for healthy indulgence is a top driving force of new product development (NPD) in both sweet and


savoury snacks today. Cost concerns and clean label demands are other important factors for snack shoppers. While research from Mintel (UK Consumer Snacking Report 2024) indicates that snacking is a near universal consumption habit across generations, brands that can strike a balance between healthy snacks and indulgent tastes, along with addressing cost and clean labels, will be able to attract the attention of consumers of every generation. “Indulgent, familiar flavour profiles that


reflect shared human experiences resonate with consumers in a world rapidly dominated by technology,” says Clara Faustina, Senior Marketing Manager, Sweet Goods and Bakery


bakeryproduction.co.uk


EMEA at ADM. “This bodes well for snack innovation, especially in the sweet goods sector.” Mintel reports that familiar brown profiles are predominant in NPD for sweet bakery snacks, emphasised by the popularity of caramelised biscuit flavours. Nostalgic cinnamon roll and classic cola flavours are now being revisited in chocolates and biscuits, as are vintage confectionery flavours like bubble gum and blue raspberry in gummies. “Decadent preparations and explorative flavours and spices can also deliver novel moments of indulgence,” continues Clara. “ADM has captured this mood in concepts like its milk chocolate bonbon with cardamom and coffee-flavoured filling and coffee granules, and a dark chocolate square featuring orange and pink pepper profiles.”


Umami-rich flavours


Creamy indulgence and umami-rich flavours – such as parmesan and truffle oil – are pushing NPD in savoury snacks,


according to Clara. There is also opportunity for adventurous profiles, such as the tanginess of pickle seasonings or highbrow versus lowbrow combinations like a caviar- flavoured potato crisp. According to Mintel, savoury snacks focusing on ‘extra hot’ flavour profiles are on the rise, with flavours like chilli oil and harissa being featured in new savoury snack entrants.


Clara highlighted the importance of snack brands not losing sight of the demand for healthier options. According to Innova Market Insights August 2024, 22% of consumers globally are actively seeking foods that are lower in salt, sugar and fat. “We collaborate with snack manufacturers to find the best system of ingredients to ensure all targets are met – indulgence, functionality, clean labels and cost optimisation – leveraging our formulation expertise, solutions pantry and technologies,” she says. “For salt, sugar and fat reduction, along


with high-protein and high-fibre products, ADM’s TasteSpark flavour modulation technology can help when it comes to building back mouthfeel or masking off- notes and supporting overall flavour targets. Our flavour modulation solutions are labelled as ‘Natural Flavour’, which also helps achieve clean label goals,” continues Clara. “This technology can be combined with ADMs functional, clean-tasting plant proteins and wholesome ingredients for added protein and fibre, along with its sweetening solutions derived from natural sources, such as stevia. Its newest introduction, SweetRight Stevia Edgility, is designed to cost-effectively deliver sweetening, allowing for greater sugar and calorie reduction.” Clara also identified an ongoing trend for


sweet-and-spicy or ‘swicy’ snacks evidenced by the emergence of hot honey, with brands


Kennedy’s Bakery Production December/January 2024/25 23


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