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Snyder’s-Lance embraces snacking trend with new products

By Jeremy Gerrard
March 31, 2016

Embracing consumers’ desire for healthier snacks and bold flavors, Snyder’s-Lance has debuted a variety of new innovative snack options that cater to consumers’ on-the-go lifestyles.

“Snacking has become a new way of life as consumers have less time to sit down for big meals,” says Rod Troni, CMO at Snyder’s-Lance. “So let’s celebrate snacks. Whether it’s enjoying snacks with friends or during a road trip with the family, we believe these new, quality snacks from Snyder’s-Lance can enhance those moments and make them even better.”

Among the changes, Snyder’s of Hanover is expanding its line of Sweet and Salty Pretzel Pieces to include a new s’mores creation: S'mores. With Snyder's of Hanover Filled Pieces, the pretzel maker has taken the middle out of its pretzels and packed in real peanut butter, adding four grams of protein the snack. The brand is also introducing 50 percent less fat pretzel pieces that come in two savory flavors: Zesty Ranch and Everything.

Lance and Snack Factory, have responded to the gluten-free food trend by expanding their gluten-free product offerings, adding more crackers and pretzels. Archway Cookies will also introduce gluten-free cookie chips. These thin and crispy cookies meet consumers' desire for light indulgency in a unique, gluten-free option. Snack Factory will introduce its first innovations beyond pretzels this year with the introduction of Tortilla Chips and Pita Chips.

Late July Snacks will extend their popular taco truck inspired Clásico Tortilla Chip line with two new flavors: Buffalo Queso Tortilla Chips and Sriracha Fresca Tortilla Chips. Eatsmart Snacks is making smart snacking more exciting with bold flavors. Made with black, pinto and navy beans, Eatsmart Snacks is launching two varieties of Three Bean Tortilla Chips: Garlic Hummus and Spicy Black Bean. Both items are made with Non-GMO ingredients, contain 14 grams of whole grains, and are gluten-free.

KEYWORDS: consumer trends food and beverage industry trends gluten-free

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Jeremy Gerrard was Food Engineering's Digital/Online Editor. He is a graduate of Auburn University with a degree in journalism. His previous work experience includes years spent as a reporter with the Daily Local News out of Chester County, PA. In addition to writing feature articles for Food Engineering, Jeremy covered the Dry Processing, Field Reports and People and Industry news sections.

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