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SNACKING NEWS SAVORY SEE PAGE 11 & 12 n Sheetz Inc. Owes Success to Enterprising Teen n Jimmy Dean Brand Redefines the Sandwich www.snackingnews.com December 2018 Volume 2 • Issue 6 BY ROBIN MATHER Manufacturers and retailers alike are re- sponding to consumer demand for healthy food and better-for-you snacks. Nut-based snacks benefit especially from this growth, in part because they already have several health halos, among them plant-based snacking, heart health, protein and fiber, and better-for-you snacking. There's room for a lot of growth in the nut-based snack segment. Nut snacks fol- low potato chips and processed snacks as the third biggest market segment in the snacks field, with a global market value of $15.8 billion last year. Innova Market In- sights noted that 60 percent of nut and NACS Show Breaks Records in Las Vegas BY ROBIN MATHER The 2018 NACS Show broke several records over its 32-year history, making it a smash by almost anyone's standards. It certainly was a smash for Lorri Alden, who owns both a convenience store and a candy company, Genesee Candy Land, in Golden, Colorado. "It was my first time at NACS," she says. "It was excellent! We have a very unique product, and there visibility, because we're looking for strong regional distributors. The second was to launch the brand — 'Oinks, the sweet and salty meat treat.'" The company did a great deal of sam- pling, she says. "It seems like the two top comments we heard were 'You did what to bacon?' and 'I love bacon and I love chocolate, so I have to love this,'" she says. Continued on Page 10 Vegan Jerkies Nibble Their Way into Meat Snacks Niche BY ROBIN MATHER They are snacks designed for fewer than one percent of Amer- icans, but anyone can eat them, and Millen- nials love them. What are they? If you said "vegan jerkies," you may be onto something. "Millennials are turning to high-protein meat alternatives due to health and ethical concerns," says Chuck Cas- sidy, Vice-President of Natu- ral/Impact Group, citing a Mintel report. Natural/Impact Group provides food broker representation for thousands of Continued on Page 9 Continued on Page 10 Continued on Page 8 BY ROBIN MATHER The adventurous palates of Millennials will continue to influence flavor and prod- uct trends in 2019, according to industry observers. As 2018 winds down, re- searchers and marketing insight compa- nies are looking into their crystal balls to see what lies ahead in 2019. The Culinary Visions Panel, a food-fo- cused insight and trend research practice, says in its "2019 Food and Flavor Fore- cast" that we'll see more products with coffee and tea flavors. "We have seen an increase in innovative drinks in coffee houses, and this innova- tion is ex- pected to cross into other sec- tors such as snacks, bakery or dairy," the company says. Watch for a rise in coffee-flavored chocolate bars, tea-flavored cookies and more, the company says. Mintel's Marcia Mogelonsky, Director of Insight for Mintel Food and Drink, agrees. "While salty snacks have explored seemingly endless flavors, there is one rel- atively untapped combination that has yet to properly test the snacking market," she says. "Tea and coffee have turned up in other food and drink products with their range of flavor notes and bases." Nuts and potato snacks are among those that could benefit from the "strong flavors currently popular in tea and coffee," she says. Flavor Trends for 2019 Show Millennial Influence Nut-Based Snack Brands Get Creative with New Products SWEET SEE PAGE 14 & 15 n Dockside Market's Cakes, Cookies Taste of the Tropics n Packaged Facts Predicts Growth in Chocolate Candy Sales SWEET SHOTS: Crispy Green SEE PAGE 16 SPECIAL FOCUS: Better For You Options SEE PAGE 18 & 19 SAVORY SHOTS: Jack Link's Steak Bites SEE PAGE 13 aren't many out there." Alden's unique product is Chocolate Dipped Bacon. Genesee Candy land has received the first U.S. Department of Agri- culture certification to make and sell full slices of the treat, which is made with smoked bacon and dark and white choco- late. "We went to the show for two reasons," says Alden. "The first was to improve our