C AT E G O R Y I N S I G H T: S N A C K S
Inside the baked snack shift BY LIZ GOO DWI N
Salty snacks have always had a place in the hearts of consumers. But these days, they’re searching for something more to their chips, crisps, crackers and mixes … a snack with impact. Whether it’s new ingredients, climate-conscious production or innovative flavors and shapes, consumers are craving bold savory bites. And bakeries need to keep up as demand soars.
Photo courtesy of HighKey
Here’s how some snack bakeries are navigating the challenges of goal setting for baked snack production … and what’s needed to take conscious crunching to the next level. Breaking down what elevates a consumer’s snack choice goes straight to the basics: the ingredients. As things like major allergens, gluten and carbohydrates wane in popularity, some bakeries find themselves switching up their product formula. Gone are the days when traditional flour was the default, and that’s had serious impact on the baking process.
entire commercial production process at almost every step. But, with persistence and care, most challenges can be largely overcome. Anything that slows down a commercial line is unpopular with the engineers, so accommodating their concerns is always at the forefront of our considerations.”
“When you remove gluten, carbs and other binders, you fundamentally change the nature of the product, in this case our crackers,” said John Gibb, co-founder of Orlando, FL-based HighKey, a low-carbohydrate and low-sugar snack brand. “That adds complexity in the
Foods such as chickpeas, potatoes, rice, lentils and even alfalfa are gaining attention on the cracker scene, each one for having its own unique health benefits. They take time to master, but with the right technology, these ingredients have the potential to shine.
81
COMMERCIAL BAKING
