These days, innovation in crackers comes in many forms, often driven by demand in the marketplace for plant-based ingredients, such as chickpea, quinoa, chia and flax, as well as vegetables like beets, kale, mushrooms and sweet potatoes.
Including diverse grain ingredients adds texture, color and visibility. Grain crisps, such as quinoa, sorghum and whole-grain brown rice, offer nutrition, crunchy or delicate textures, varied color and visual appeal.
Gluten-free crackers benefit from a simple and clean label, including ingredients like pulses, suggests Jennifer Tesch, chief marketing officer, Healthy Food Ingredients, Fargo, ND. Grains also go a long way. “We are continuing to see gluten-free as a mainstay, using out-of-the-box grains such as sorghum, buckwheat and flax.”