The rise of snacking: How dairy processors can capitalize on the opportunity
Snacking is defined as the consumption of foods or caloric beverages between meals. Snacking opportunities arise from a variety of situations and may present themselves at social or sporting events, outdoor activities, out of desire to reward oneself, or even before bedtime for relaxation.
Snacking behaviors continue to rise and permeate households in the U.S. and around the globe. Over time, snackers have become more mindful of the nutritional aspects of the snacks they consume. Dairy-based dips and spreads are a couple of products that can be used to deliver on this promise of nutrition in innovative and portable formats.
Due to their unique combination of high quality, functional and nutritionally complete proteins, vitamins and minerals, dairy products and ingredients can be used to create great-tasting, nutrient dense, snackable, and shareable dips and spreads, providing an excellent growth opportunity for dairy processors.
“Texture is big for millennials and Gen Z as they search for nutritious, on-the-go, upscale food experiences. Having recognizable labels and indulgent mouthfeel contributes to their satisfaction,” states Venitia Sequira, senior category development manager at Tate & Lyle. In addition, because of their neutral flavor and color, dairy products can be used to incorporate both sweet and savory flavors and colors without the need for additional masking agents.
Mark Roberts, dairy technical services director at Tate & Lyle, adds: “Clean-label stabilizers such as citrus fibers, tapioca and starches are available to enhance the mouthfeel and emulsion stability of dips and spreads that helps ensure customer liking and performance over the shelf-life of the product.”
Via the use of a texture-trained sensory panel, food formulators can evaluate commercial products and troubleshoot new formulations prior to launch to ensure consumer acceptability as it relates to certain descriptors such as spoonability and mouth coating. If defects are found, technical scientists can then offer up customized solutions to meet the developer’s needs.
Beyond ranch and French onion dip
While still very popular mainstays, ranch or French onion dips are not the only choices anymore. In May, Texas Roadhouse brought its restaurant experience into homes by serving up Cactus Blossom, Fried Pickle and Rattlesnake Bites dips at Walmart.
International themed dips such as Dean’s Jalapeño Popper and Mexican Street Corn dips are also now available on store shelves. These dips contain skim milk, whey protein and/or cheese depending on the variety and provide unique and flavorful dipping experiences. They can also be used as toppings.
The spreads section at retail is also enjoying upscaled experiences. Chef-inspired butter spreads like Cinnamon Honey Butter, Maple Brown Sugar Butter or Black Truffle Butter products that use recognizable ingredients like butter, salt, honey, sugar, maple syrup, cinnamon, portabella mushrooms, black truffle flavor, black pepper, garlic powder and onion powder to deliver taste, convenience and authenticity.
Double churned, cultured and whipped — new butter, cream cheese and cottage cheese textures and flavors being used within snackable spreads. By using the natural creamy texture and rich flavor of the milk fat in these products, snackers get to experience the nutrition of traditional dairy products in exciting new ways. Brands like Philadelphia, owned by Kraft Heinz and Mondelez International, have used package innovation to take it one step further by delivering both the flavored cream cheese and bagel chips in one convenient package for on-the-go consumption.
Spread manufacturers are also hoping to entice snackers with upscaled cheese flavors to be consumed with fruit, nuts, vegetables or on crackers. Wisconsin-based Pine River continues to win awards for its small-batch cheese spreads made with blends of Grade A cheese, butter and whey. It uses aged cheddar in combination with beer, mango, and habañero peppers to create its Beer Cheese and Kickin’ Mango spreads. Additionally, Carr Valley Cheese and the Whole Foods 365 brand are using blue cheese chunks and crumbles to upscale their cheese spreads.
According to Dave Christoff, general sales manager for the Klondike Cheese Co., consumers are showing a lot of interest and repeat purchase intent for labneh, the latest Odyssey-branded Mediterranean style spread. This thick, creamy and tangy spread offers an international taste experience while delivering half the calories of other typical cream cheese spreads at 50 calories per two tablespoon serving, with no added sugars and live and active cultures like S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidus, and L. Casei for digestive health, the company states.
As more companies experiment with flavor, texture and packaging in the dips and spreads categories, the future is bright for dairy products and ingredients to boldly meet consumers’ needs for convenient, nutritious and tasty experiences that satisfy their cravings.
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