The desire for flavor adventure shows no sign of abating. This is particularly true in the snack space, where portions are small and curiosity encourages trial. Classic brands are extending into new formats to target different snacking occasions, with flavors focused on specific dayparts. Think glazed doughnut-flavored crunchy breakfast cookie for the morning, spicy trail mix in the afternoon and indulgent chocolate almond bark to accompany the evening glass of merlot. Whole, sliced or diced, almonds provide visual appeal to all types of on-trend snacks.
Whole salted almonds can be the star in adult-centric multi-compartment cheese and meat snack packs. In addition to contributing to taste and texture, they contribute extra protein.
Whole almonds also provide permission to indulge, as they are easily enrobed in everything from dark chocolate to a sea salt caramel coating. And it does not need to stop there, maybe that coating gets dusted with flaked coconut..
One of the more popular seasoning flavor trends currently is sweet heat, also known as swicy (sweet and spicy). Flavor varieties may include hot honey and chiles with citrus. Its origins are in Korean cuisine, which has been growing in popularity the past few years and is fueling flavor innovation in both the salty snack and candy aisles.
Riding the coattails of swicy is pickle, which is part of a growing preference for fermented, sour-like, mouth-puckering flavors. It’s gaining momentum in snack foods, sometimes alone and other times with an extra layer of flavor, such as ranch or smoky barbecue. Almonds, alone, or in combination with other nuts, seed and dried fruit are great with pickled flavors. Other flavors trending in such trail mix concepts include cacao sea salt, cherry berry, Nashville hot, spiced chai pear and turmeric sea salt.
“Our research on snacking culture signals that consumers are looking beyond one-dimensional flavors for complex, layered taste profiles,” said Shelley Balanko, senior vice president at Hartman Group, Bellevue, Wash. “Additionally, globally inspired flavors like the spices found in Asian, Middle Eastern and Latin American foods have been gaining popularity for some time. Technology and global connectivity have enhanced culinary exploration, especially for younger consumers.”
Hartman Group’s research shows that 12% of Gen Z and 14% of Millennials have purchased “global snacks” in the past three months (vs. 7% for Gen X and 4% for Boomers). This shift towards adventurous flavors signifies a broader movement towards snacks that offer both taste innovation and cultural richness.
Not only are salty snacks heating up, so are sweet treats. Cinnamon is everywhere, and often marketed as churro, as is honey, with and without heat.
Many consumers are looking for multi-sensory experiences, in addition to flavor adventure. They want crunchy and chewy in the same bite. They also want extra nutrition. Almonds can provide all of that and more.
“Almonds are a great option for the snack food category,” said Loretta Kelly, director of strategic marketing for Blue Diamond Global Ingredients. “They are very adaptable when it comes to taste and texture. Their nutrition profile contributes to a snack’s healthfulness while not taking away from its enjoyment.”
