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SNACKING NEWS SAVORY SEE PAGE 12 & 13 n Made By True Finds Success with New Retail Front n Seafood Snacks Benefit from Health Halo www.snackingnews.com April 2019 Volume 3 • Issue 2 BY ROBIN MATHER A marijuana and hemp derivative called CBD is starting to show up in all kinds of snacks, from bites to bars to cookies to coffee shots to energy drinks. Many ques- tions swirl around these CBD-enhanced products that retailers may wish to con- sider. CBD is short for cannabidiol; its quali- ties are reputedly therapeutic, but propo- nents say CBD doesn't make its user eu- phoric. THC, perhaps marijuana's most famous component, may also have thera- peutic properties, but it is psychoactive – it will make its users high. Both com- pounds may be detected in drug tests. Nutrition-Savvy Parents Changing Kids' Snack Segment BY ROBIN MATHER Nearly half of American households are now led by Millennial parents, and those sophisticated parents are changing the way manufacturers create kids' snacks. Mondelez International cites a Pack- aged Facts survey that says that 46 percent of those parents cite nutritional value as their top priority when they choose snacks for their children. The study says nearly a parents' choices. What that survey didn't mention is taste. "What hasn't changed over the last decade is that kids' snacks need to taste great," says Pilar Arellano, Marketing Director for Nature's Bakery in Reno, Continued on Page 10 What to Look for as American Charcuterie Movement Rises BY GREG GONZALES Dry-curing meats was a matter of survival hundreds and thousands of years ago, but in today's United States, charcuterie is all about flavor. Today's consumer will come to your store wondering where their food comes from and how its origin affects the flavor, and they're part of a growing movement that compares to that of gour- met cheese and craft beer, with no sign of slowing. To catch this rising wave, it's crucial to be able to tell the difference between true gourmet charcu- terie and the rest. Continued on Page 7 Continued on Page 10 Continued on Page 8 Trends in snacks, insights into today's shopper, and ideas on how to work to- gether are all part of the 22nd annual Sweets & Snacks Expo, to be held May 21-23 at McCormick Place in Chicago. Registration is now open at www.sweets andsnacks.com. More than 850 companies will fill more than four acres with candy and snacks from around the world to explore. If you're planning to attend, it's time to lace up your most comfortable walking shoes. Sweets & Snacks draws more than 18,000 industry professionals from 90 countries. This year's show features more than 2,000 new product launches from companies exhibiting. Attendees may visit the Specialty Market, to see the best of the year's gourmet, premium, free-from and organic products, and see more than 300 of the latest snack innovations in the New Product Showcase. In Innovation Avenue, showgoers can see products that reflect rising trends. Sally Lyons-Wyatt, Executive Vice President and Practice Leader at IRI Worldwide, opens the educational ses- sions with a keynote speech called the State of the Industry for Snack: Snacks Rule Center Store. She says snacks and snacking continue to drive retailer bot- tom lines, and her talk will discuss latest trends and consumer shopping prefer- ences. Mindy Hermann, a Senior Market Ana- lyst with Innova Market Insights, will dis- cuss the Top 10 Global Snacks and Sweets Trends for the coming year, including fla- vors and packaging. Marcia Mogolonsky, Director of Insight for Mintel Food and Sweets & Snacks Expo Registration Now Open CBD Snacks, Beverages May Present Issues for Retailers SWEET SEE PAGE 16 & 17 n For Love of Chocolate: DeBrand Fine Chocolates n Rubicon Bakers: Changing Lives One Delicacy at a Time SWEET SHOTS: Black Forest SEE PAGE 18 SPECIAL FOCUS: Sweets & Snacks Preview SEE PAGE 19 SAVORY SHOTS: Simply7 Snacks SEE PAGE 14 quarter of those parents buy three new wellness or better-for- you snacks a month, and more than half say their kids prefer better-for- you snacks. The study also noted that other fac- tors, such as convenience, price, packag- ing and flexibility to use those snacks for various eating occasions also influence