State of the Industry 2017: Puffed and extruded snacks finds diversity in flavors and base ingredients

The market shows a trend toward healthy, organic and gluten-free puffed and extruded snacks. Better-for-you options, such as puffed/popped ancient grains, are building steam. Other key trends involve inclusion of higher protein and fiber levels, snacks featuring pulse ingredients, and unique textures that give the consumer a better eating experience.

“It really is an opportunistic market, as we have moved from a more-limited scope of ingredients used in snack foods to basically having no limit of pairings of flavors,” says Tara Froemming, marketing coordinator, Healthy Food Ingredients, Fargo, ND.

Read the full article from Snack Food & Wholesale Bakery