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Flavours in Sweet and Savoury Snacks in the US

June 2011

As the health and naturalness trends sweep across the packaged food industry, sweet and savoury snacks are getting a makeover. “Super spices” and “superfruits” have made their debut in snacks, as consumers become increasingly aware of their properties. Local pride and ethnic influences from afar go hand in hand, as flavour innovation explodes across chips/crisps and nuts. Adventure, “dare-to-try” and “take-me-away” are a few of the experiences being offered by snack flavours today.

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Introduction

Flavours in sweet and savoury snacks in the US
Scope of the report
Flavour wheel
Key findings

Concept Drivers

Health and wellness prevails
Naturalness in flavours persists
Consumer interest in ethnic and exotic flavours
Regional flavours
In-home snacking drives new flavours
Flavour as an experience

Flavour Volumes

Bigger , bolder and unusual flavours are on the rise
Nuts are set to grow strongly

Tortilla/Corn Chips

“Natural” drives new product innovation
Flavour options grow in tortilla/corn chips
Hot blends and variety in flavours continue to grow
Tortilla/corn chips – Food Should Taste Good – brand study
Tortilla/corn chips – growing variant concepts
Tortilla/corn chips – direction 2013

Chips/Crisps

Lay’s is still the undisputed leader
Dairy the most popular flavour
Chips/crisps – Lay’s – brand study
Chips/crisps – growing variant concepts
Chips/crisps – direction 2013

Nuts

Emerging flavour innovation in nuts
Nut flavours inspired by flavours in chips/crisps
Nuts – Emerald Nuts – brand study
Nuts – growing variant concepts
Nuts – direction 2013
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