Progressive Grocer

JAN 2017

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"ey have a different texture and offer a differ- ent eating experience than traditional freeze dried profile snacks," he notes. "ey're bite-size and crunchy, not chewy and gummy." Each bag contains five fruit servings, with no additives. In the pulse- and bean-based snacking realm, World Peas will introduce Cheddar Fava Crisps and Chipotle Fava Crisps next month. "We're using a larger, higher-quality fava bean that tastes more like a potato," Desai says. According to Desai, inconsistent product place- ment represents one of the biggest challenges to sales of produce-based snacks. "Depending on the store, consumers might find these products in four different places," he observes. What's more, if these snacks are merchandised alongside traditional snacks in center store, they can't begin to compete on price per pound, Desai adds. "Consumers want natural, clean ingredients, but there's a cost to that," he admits. "e merchandis- ing locations for these snacks are important to let customers know that they can always come to the same place to find this class of snack." Desai points to Bentonville, Ark.-based mega- retailer Walmart, which has had success creating a section featuring the Sunkist/Snack it Forward line in the produce department. Fyffes North America Inc. is also seeking a share of the crunchy produce-based snack market. "e [produce-based snacking] trend is cer- tainly in its early-to-mid stages and has room for growth and continuation," says Carolina Coul- son, product manager—snacks—tropical division for Fyffes, in Coral Gables, Fla. is year, Fyffes designed and launched a variety pack composed of its top-three-selling flavors of Fyffes Plantain Chips. e pack offers six individual 1-ounce bags. "Our plantain chips are healthy snacks that are GMO-, gluten- and cholesterol- free, with no ad- ditives, preservatives or trans fats," notes Coulson. "Our chips should be strategically placed to optimize sales, and the best place is out of the chip aisle and near other healthy items like fresh-pressed juices, produce or other healthy snacking options." PG The [produce- based snacking] trend is certainly in its early-to-mid stages and has room for growth and customization." —Carolina Coulson, Fyffes North America For more about marketing and merchandising produce snacks, visit "In the spirit of what I like to call ZingMojo, Natural Products Expo West is the perfect place to bring our industry together to share new ideas, energy and passion, resulting in spirited collaboration. Natural products companies, and the retailers that support them, are the heart and soul of wellness here in the US. Gatherings such as Expo West help to catalyze an inspiring movement that truly improves lives." Robert Craven Foodstate I found my sp a rk... Education & Events March 8–12, 2017 Trade Show March 9–11, 2017 | Anaheim Hilton & Marriott March 10–12, 2017 | Anaheim Convention Center Anaheim, CA USA Questions? Contact us at 1.866.458.4935 or 1.303.390.1776 | [email protected] Register online at Co-located with: PRESENTED BY: Produced by: R

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