2020 SNEAK PEEK CCandy

andy & Snack

Snack TODAY
TODAY Trends
Trends
EEditor
ditor aand
nd iinnovation
nnovation eexpert
xpert
JJoan Steuer
St h her
shares h insights
i i ht
on what is on the horizon
in confectionery and snacks.

A mericans are snack-obsessed.

Last year, 386 billion ready-
to-eat snacks and treats were
consumed in the U.S. That’s more than
$86 billion of candy and snacks. Fueled
by an insatiable passion for products with
adventurous flavors and clean ingredients,
functional indulgence and brand authenticity
from companies that tell their unique stories of
making a difference in our world, consumers
today have access to confectionery and
snacking options that are broader than ever.
Looking ahead, here’s a sneak peek of
what to expect with a spotlight on a few

1
snacks doing it right.

THE MAINSTREAMING
OF SPECIALTY CANDY
& SNACKS
Remember when specialty, natural and mass
were diverse channels of distribution at retail?
Jelly Belly and Lindt were among the first
confectionery brands to move from specialty
into mass distribution, successfully straddling
both and building an
everyday premium
business. Whole
Foods Market Inc.
blazed the trail
for natural retail
on a national scale.
Today it is different,
and
the

26 November/December 2019 CANDY&SNACK TODAY

 channels are blurred. Specialty food is now mainstream,
and one of the fastest-growing segments of the food
industry. With almost $150 billion in sales, specialty food
has been at the forefront of retail growth — up 10.3 percent
versus 3.1 percent of all food sales at retail.
More than 65 percent of consumers from gen Z
through baby boomers purchase specialty food — gen Z
(66 percent), millennials (84 percent), gen X (75 percent)
and baby boomers (69 percent). Certainly many are
purchasing snacks, as the chips, pretzels and snacks

2
segment ranks in the top five categories of retail sales.

BEYOND
*/87(1Ȑ)5((
NATURAL SUGAR REPLACERS ,6*5$,1Ȑ)5((
Traditional: maple syrup, honey, dates Many specialty snack
Emerging: cacao pulp, coconut sugar, standouts, including
chips, have ditched corn,
stevia rice and wheat and are
embracing the current
Out There: lucuma, yacon, tiger nut extract grain-free hero ingredient:
Continued on page 28

CANDY&SNACK TODAY November/December 2019 27

 trends report

Continued from page 27 and more in the energy and

cassava. Though high in carbs, snack bar world. Whether
cassava is being highlighted by in everyday snacking, sports
some brands as suitable for paleo nutrition or as an occasional
diets. Often vegan as well, on-trend treat, the definitions and
seasoning ingredients include dried meanings of clean label,
chiles for bold heat and nutritional healthy, natural and indulgence
yeast for non- continue to shift.
dairy cheesy What does seem to remain stable is
notes. the interest in using functional ingredients
Siete to create indulgence with benefits beyond
Family Foods pleasure, comfort and great taste.
Inc.’s Grain Free What’s new and what’s now? Now
Tortilla Chips there are protein-packed chocolate peanut
feature cassava, butter cookie bars, protein-boosted
avocado oil and chocolate peanut butter cups, peanut
coconut flour butter chocolate overnight oat bars with
in traditional probiotics, prebiotic fiber and added
sea salt, ranch protein. All refrigerated. All more on the
fuego and indulgent side. All with the promise of a chilled chocolate +
nacho flavors, peanut butter + protein snack treat.
among others. Some retail refrigerated sets have
Cassava is also the main ingredient more than 12 brands and
in Lesser Evil’s organic grain 40 SKUs of these products
free Paleo Puffs in “No Cheese” — some claiming “real
Cheesiness, where nutritional food,” others “fresh” and
yeast offers a plant-based cheesy “superfood.”
enhancer. Jackson’s Honest Spicy I recently stared at the
Cheddar Grain Free Puffs take a nutrient- array of options located in
dense path to market with sweet potato flour and yellow the refrigerated section next
pea flour joining cassava for a clean-label classic crunchy to the hummus on the shelf
puff. above Peckish, and wondered
if these were snack bars,
energy bars, nutrition bars,
WATERMELON AS A PROTEIN SOURCE meal replacement bars, or a new

Hint: the protein is in the seeds. generation of you-can-have-it-all-

in-one bars.
I grabbed six.

3
FUNCTIONAL INDULGENCE
The PowerBar pioneered energy bars more
than 34 years ago, when supersweet granola
bars were once perceived as healthy on-the-go
snacks. More recently, Clif Bar & Co. and Kind
LLC have shifted
the conversation
Fruits & Veggies in chocolate, chips,
to quality puffs, bars, crackers, gummies, chews,
ingredients, sugar,
sustainability, hard candy, lollipops, sours and jerky.
transparency

28 November/December 2019 CANDY&SNACK TODAY

4
WAKE-UP CALL
TO DISRUPTION
Is it okay to call plant-based milk “milk”? Is
there such a thing as plant-based beef jerky
and lab-grown meat, or are they . . . a entirely different
animal, err analog?
From close-in to almost beyond-believable, snacking
innovation is challenging every barrier to market entry,
acceptance and loyalty.
Here are some inspiring bits of food for thought, on
both ends of the continuum:
Whole Fruit Chocolate: Using cacao pulp to replace
refined sugars and a cold-pressed process separating the
pulp from the beans, creating an award-winning beverage
from a cocoa bean shell infusion; drying and pulverizing
the cocoa pulp into a “fruit sugar;” launching whole-
fruit chocolate, cacaofruit smoothie balls and jerky, cacao
fiber, and 100% cacao juice — there is unprecedented
innovation around using the entire cacao fruit.
Pili Nuts — The Latest Superfood: Grown wild on
the volcanic soil of Mt. Mayon in the Philippines, Mount
Mayon’s award-winning pili nuts are sprouted, slow-dried
and rolled in Ecuadorian cacao and organic coconut sugar.
Slightly soft with just the right buttery crunch, the pili nuts
are high in protein and fiber and claim the lowest net carbs
of any nut. New global flavors in 2019 include northern
Thai Chiang Mai Chili Lime and southern
India’s Kerala Coconut Curry. The curry
packages include curry leaves with the
recommendation to eat the nuts with
them. It’s just the beginning of so much
more to come.
Air-Based Protein: Making meat
out of air. How? Through microbial
fermentation. Single-cell microbes act
like plants converting CO2 from the
air into protein and alternative meat.
C&ST
CONTRIBUTOR INFO
Joan Steuer has a 25-year track record
of visionary innovation, creating game-
changing chocolate products and snacks
for more than 100 clients from startups
to Fortune 500s. She can be reached at
joan@chocolatemarketing.com.
CANDY&SNACK TODAY November/December 2019 29
 The
5 Ws
Of Premium
Chocolate
With sector sales routinely
delivering double digit gains
in recent years, consumers’
appetites for upscale
experiences have proven a
boon for the sector and show
no signs of slowing.

P remium chocolate is hot, up nearly

20 percent in dollars this past year
domestically, and it isn’t slowing down
as retailers gave the subsegment more space with 8
percent gains in items per store, according to Larry
Wilson, NCA vice-president of industry affairs.
One key aspect to consider when looking at
premium chocolate sales is the locations at which
they are sold. While the sector has made headway at
traditional retail, a considerable volume is still moved
through small, local artisans sellers. As a result, sales
can be understated as there “are not mechanisms
in place to measure sales from those retail outlets in
most cases,” Wilson explains.
In fact, premiumization continues to be one
of two massive opportunities for chocolate, with
Continued on page 32

30 November/December 2019 CANDY&SNACK TODAY

 premium chocolate

a cocoa bean perspective, he says

the hallmarks of premium beans

The
T profile of are good genetics, terroir and
post-harvest practices, while from

today’s premium a finished chocolate perspective,

it means having a smooth profile
chocolate buyer is with rheology and flavor that fits
the application.
much more diverse 2: WHO IS
than it was a BUYING?
When it
generation ago.” comes to
cohorts
KATE WADMAN, CARGILL COCOA & compelled
CHOCOLATE NORTH AMERICA to purchase
upscale
chocolates, the age
Continued from page 30 range is expansive, according to Bergan.
the other being better-for-you items, according to Laura She notes older consumers enjoy the richer flavor of
Bergan, Barry Callebaut North America’s director of brand dark premium chocolate, while “younger generations are
marketing. driving momentum toward high-quality ingredients and
“Our research indicates consumers will continue executions within the chocolate industry as a whole.”
to seek new, exciting multisensorial experiences in While the sector’s appeal spans demographics, that
premium chocolates, and they will look for unique flavor has not always been the case as “the profile of today’s
combinations and unique and origin-specific ingredients as premium chocolate buyer is much more diverse than it was
pairings,” she tells Candy & Snack TODAY. “We also believe a generation ago,” says Kate Wadman, senior marketing
that texture will continue to be a driver of consumer specialist at Cargill. She explains this is because of
purchases.” changes in what constitutes premium from the consumer’s
With more room for growth, leading chocolate perspective.
suppliers detail the nuts-and-bolts behind the premium “Today’s marketplace is filled with premium chocolate
chocolate sector’s rise and forecast its future. products, offering a range of concepts and brands that
speak to different groups of people,” she tells Candy &
1. WHAT IS PREMIUM? Snack TODAY. “For example, savvy chocolatiers are tapping
Upscale means different things into evolving trends like social causes, sustainability and
to different people, so premium sensory experiences, developing offerings that appeal to
chocolate is tough to define younger, more socially conscious shoppers.”
definitively. However, Jan O’Brien, Wadman adds that social media is playing a role as
business development direct, consumers turn to the platforms to share experiences and
premium chocolate, for Blommer images of their favorite products.
Chocolate Co. offers a nice summation:
“An exceptional sensory experience driven 3: WHY ARE THEY BUYING?
by a chocolate’s taste and texture presented in a manner Consumer trends around ingredient
that generates a positive image and relevant message to provenance and fine sensory eating
consumers.” experiences have been a major boost to
Of course, when trying to break out premium chocolate the sector. Blommer’s O’Brien explains
from the wider segment’s sales, a narrower definition is the subsegment is seeing appreciation
needed. As such, NCA defines the sector as chocolates that from shoppers in a similar manner to
sells for more than $11.82 per pound, according to Wilson. that for fine coffee and wine.
Another aspect of a premium chocolate is its unique As can be expected, the leading draw for the segment
features such as origin-specific cocoa varietals or special is consumers seeking out extraordinary eating experiences.
flavor profiles, according to Joe Sofia, senior regional In fact, 68 percent say taste is the top attraction, according
account manager at Cargill Cocoa & Chocolate North to the Fine Chocolate Industry Association (FCIA).
America The enticement from flavors is multifaceted, according
“For example, our Peter Chocolate brand has a to FCIA Executive Director Bill Guyton, who explains this
caramelized flavor that comes from our crumb process and encompasses unique tastes from single origin cocoa as well
is a differentiating characteristic,” he says. as pairings with wine, coffee and cheese.
For Gary Guittard, president and CEO of Guittard The focus on ingredients has moved some companies
Chocolate Co., premium chocolate can be broken down to seek out more refined inputs, according to Bergan. For
and defined by ingredients and as a finished product. From Continued on page 34

32 November/December 2019 CANDY&SNACK TODAY

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CLASS OF 2019

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For More Information:

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 premium chocolate
Continued from page 32
example, she says many manufacturers
are switching from vanillin to real vanilla in
addition to using higher cacao content and
cocoa butter levels to enhance flavor and
mouthfeel.
4: WHEN ARE THEY
BUYING?
When it comes to
purchase occasions
in the sector,
sources indicate
the opportunities are
shifting. “Certainly, it’s
being bought during gifting and holiday
seasons, which also coincide with colder
months when chocolate becomes more
of a functional food,” points out Guittard.
“Distribution issues from manufacturers
to consumers’ homes are less problematic during colder
months too.”
While gifting continues to be an important function of
the sector, the buying and eating occasions for premium
chocolate are blurring, according to Bergan.
“There is no longer necessarily a ‘special occasion’
when consumers will trade up to purchase premium
chocolates; instead it is occurring regularly,” she tells Candy
& Snack TODAY. “Consumers are using premium chocolate
to treat themselves throughout the day, especially after
dinner for that ‘premium decadent chocolate time just
for me.’ Because of this, premium chocolate is not just
for seasonal or gifting. It is now available in almost every
retailer throughout the year.”
5: WHERE IS IT GOING?
By 2022, the worldwide premium
chocolate market is expected
to witness 7 percent growth,
compounded annually, according to
Technavio. The research company
reports these gains would represent
slightly more than $7 billion in
incremental growth.
“The major trends will be for more wholesome
confections with an eye toward balanced macronutrients,
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34 November/December 2019 CANDY&SNACK TODAY
OOur research
indicates consumers will
continue to seek new,
exciting multisensorial
experiences in premium
chocolates, and they will
look for unique flavor
combinations.”
LAURA BERGAN, BARRY CALLEBAUT NORTH AMERICA
fat, carbs and protein,” says Guittard. “There are many
classic confections that already fit that. Sustainability in
many of its guises will be very important too.”
Moving forward, incorporating more unique and
global flavors, wrapped in messaging supporting social
responsibility, will trend in the sector, according to O’Brien.
Concerning the social aspect, Wadman explains
consumers are more mindful about the products they eat
and that extends beyond ingredient panels.
“We are seeing shoppers drawn toward brands
that align with social causes or tout their sustainability
efforts,” she explains to Candy & Snack TODAY. “For many
consumers, it is no longer enough that ‘what they eat is
good for them,’ they also want to ‘feel good about what
they eat.’”
In fact, 51 percent of regular premium chocolate
consumers say they are willing to pay more for products
with certifications, according to NCA’s Wilson. Among
certifications, responsible labor ranks first, followed by
sustainable forests and traceability.
In addition to sustainability and other sourcing claims,
Cargill is seeing a wider variety in the types of chocolates
it is asked to provide, according to Sofia. He says this
includes increasing demands for white chocolate and dark
milk chocolate, which “blurs the line between semi-sweet
and milk.” C&ST
pleasing new products
Divine’s New Crispy Thins Made With Fairtrade Chocolate
Crispy Thins are new from Divine Chocolate
Ltd. The chocolate wafers are made with
natural ingredients including Fairtrade certified
chocolate and have less than 20 calories per
piece, according to the company.
“We are elated about this new addition to
our product mix,” states Troy Pearley, EVP and
general manager at Divine Chocolate. “Crispy
Thins have the decadence and quality
consistent with all Divine products, but what
makes this product unique is the lightness
and texture. Each Thin packs a tasty
experience that engages the senses in a
new way.”
Available in dark chocolate, dark
chocolate with mint, milk chocolate with
caramel and sea salt, and milk chocolate, it packs in 2.8-ounce
containers with a SRP of $3.50. The packs ship 12 per case.
Nut-Free Chocolate-Covered Pretzels Are In Snack-Size Bags
Vermont Nut Free Chocolates is adding snack-size packs to its Mini Twist chocolate-
covered pretzels line.
As with the company’s other items, the chocolate-covered snacks are free from
GMOs and made using peanut- and tree nut-free chocolate, according to the company.
Available in dark and milk chocolate, as well as assorted packs, five-ounce standup
bags have a SRP of $5.99 and ship in 12-ct cases.
Haribo Adds Watermelon, Z!NG Sour Bites To U.S. Line
Haribo of America, Inc. is now offering Watermelon gummies and
Z!NG Sour Bites.
Watermelon gummies are the company’s first triple-layer,
aerated gummi item in the U.S. The combination of traditional and
foam gummi, according to the company, gives the product a soft
sweet bite. Shaped and colored to resemble a wedge of the fruit,
each three-layer piece features green, white and pink gummi
candy.
Z!NG Sour Bites feature a soft filling and two flavors in each
piece. Each bag holds an assortment of watermelon/raspberry,
lemon/lime, blue raspberry/raspberry and strawberry/lemon.
“Our new Z!NG Sour Bites are a
fantastic addition to our Z!NG sour gummi
line, which includes Z!NG Sour S’ghetti,
Z!NG Sour Streamers and Z!NG Sour
Cubes,” says Katie Waller, vice-president
of marketing.
Haribo Watermelon packs in 3.1-ounce
peg bags with a SRP of $1 and 4.1-ounce
peg bags with a SRP of $1.29, both
shipping 12 per case, as well as in 6.3-
ounce peg bags with a SRP of $1.89,
shipping in 10-ct cases.
36 November/December 2019 CANDY&SNACK TODAY
Yowie Entering Gummi Market
Made with fruit juice, Yowie Gummies are new and free
from GMOs, gluten and artificial colors and flavors,
according to the Yowie Group Ltd.
Each pack includes one of
16 “surprise inside” pet animal
collectables and 2.5 ounces of
gummies in assorted orange,
grape, strawberry, blueberry
and pineapple flavors. Surprise
pets range from common
household animals such as
dogs and cats to more unique
pets, including reptiles and
arachnids. Packs also include a
leaflet with animal facts and a
link to learn about pet safety and health.
The product has a SRP of $1.99 and ships six eight-
ct displays per case.
MacFarms Adds Coated Macadamias,
Single-Serve Packs
MacFarms LLC is extending its MacFarms brand with
macadamia nuts featuring chocolate, coconut, coffee
and caramel sea salt coatings, while also adding one-
ounce packs to its Royal Hawaiian Orchards brand.
New to the MacFarms line
are macadamia nuts covered in
caramel sea salt, milk chocolate,
coconut macaroon featuring
candied coconut, and Kona
coffee dark chocolate. Available
in 4.5-ounce reclosable standup
packs, which have a SRP of
$7.99, they ship six bags per
case.
Varieties in the Royal
Hawaiian Orchards new single-
serve line are sea salt, natural,
sea salt & cracked pepper and Hawaiian BBQ. With a
SRP of $2.20, 12 one-ounce packs ship per case.
Continued on page 38
 new products
Continued from page 36
Duality Chocolate Bars Feature Wafer Bits, Hazelnuts
Loacker USA Inc. launches Duality
chocolate bars with two layers of
chocolate. Each bar has a layer of
38% milk chocolate topped with a
layer of white caramel chocolate,
and each layer has wafer crispies for
a textural experience.
The bars combine the flavor
profiles of chocolate, hazelnut and caramel with Loacker’s premium
wafers, presented in a small crispies format.
“As a leader in the confections category, we’re excited to raise the
bar with a specialty chocolate that offers double the amount of flavor
for consumers,” says TJ Rooney, president of Loacker USA. “The Duality
chocolate bar is a new way to enjoy our premium wafers through one-
of-a-kind crispies, which are combined with bursting layers of chocolate
for a satisfying sweet treat.”
Made in the Italian Alps, according to the company the product has
no preservatives, added colors or flavors.
The 1.8-ounce bars have a SRP range of $1.50 to $1.99. They ship
nine 12-ct displays per case.
Tastykake Adds Pound Kake Juniors To Range
Pound Kake Juniors are are new from Flowers Foods, Inc. under its Tastykake brand.
The single-serve three-ounce cakes are available in traditional and lemon varieties
and carry a SRP of $1.79.
The company is also releasing two-ct single-serve packs of its Tastykake Pecan
Swirls. Two-ounce packs of the mini pecan rolls have a SRP of $1.79.
Compartés Chocolate Bars Feature Vegan, Organic
Ingredients With Names That Promote Wellness
Organic vegan superfood chocolate bars are new from
Compartés and come in eight varieties that each offer
wellness benefits, according to the company.
The range features: Superfood, combining
strawberries, goji berries, acai and dragon fruit;
Endurance, which includes granola with activated
grains and seeds; Pro-Power, featuring a blend of
peanut butter powder and pea protein; Detox, a mix
of turmeric, ginger and lemon; Pure, featuring 80%
dark chocolate and made with just four ingredients;
Energy, with walnuts, almonds, pecans, cashews
and sea salt; Beauty, with a proprietary collagen
super blend; and Healing, which features Reishi
mushrooms, matcha green tea and raspberries.
The three-ounces bars, which have a SRP of
$9.95, come in packaging with graphics designed
and hand drawn by Jonathan Grahm, Compartés CEO and owner.
“Our goal was to create a collection that would not only taste
delicious, but help nourish and elevate one’s body, mind, beauty,
consciousness, stamina and spirit. By adding amazing nutritional and
plant-based ingredients, this is a completely new and much-
welcomed take on chocolate — turning an everyday indulgence into a
functional food,” Grahm says.
38 November/December 2019 CANDY&SNACK TODAY
Drake’s Debuts Cookies & Creme Brownies
Drake’s brand Cookies & Creme Brownies feature
white icing topped with classic chocolate cookie
crumbles, McKee Food Corp. reports.
“Drake’s Cookies & Creme Brownies bring
together two classic American treats: brownies
and cookies,” says Chip Stenberg, Drake’s
associate brand manager. “Drake’s fans will enjoy
plenty of real chocolate cookie crumbles on each
delicious fudge brownie.”
As with all Drake’s brand products, the
Cookies & Creme Fudge Brownies are certified
kosher by the Orthodox Union, according to the
company.
Coming in six-ct packs that have a $2.99 SRP,
they ship 16 per case.
Sky Bar Is Back In Production
Sky Bar, which has been off the market since the
closing of NECCO, is now back in production,
according to Sky Bar Confectionary Co. which was
formed when the brand was purchased by Louise
Mawhinney, owner of specialty retail shop Duck
Soup, in September 2018.
At this
time
orders can
only be
placed at
Duck Soup
and online,
according to the company. Availability will expand
nationwide starting in 2020.
“We hope Sky Bar fans will love the bar as
much as we do: We went back to the 1970s recipe
for a richer chocolate and maintained local roots
by sourcing peanuts from Teddie (a
Massachusetts-based peanut butter and nut
supplier) and incorporating Fluff into our vanilla
section,” says Mawhinney. “We are proud to be
making the Sky Bar in Massachusetts, which is its
home.”
 Yogurt-Covered Raisin Line Reformulated
Sun-Maid Growers of California has
reformulated its yogurt-covered
raisins line, which is now also Non-
GMO Project verified and gluten
free. According to the company,
changes to the line include
improvements to taste, look and
texture, as well as new flavor
mashups.
The brand now offers
chocolate & vanilla and strawberry
& vanilla flavor combinations in
addition to chocolate, vanilla and
salted caramel flavors.
“Millennials have a holistic view toward health, and we
are addressing their needs by developing products that
are less processed and have fewer artificial ingredients,”
says Chris Dixon, Sun-Maid’s director of marketing, core
raisin portfolio.
The company is launching a marketing campaign to
drive consumer awareness of the reformulation with the
overarching message that the product is a whole fruit
snack and permissible indulgence.
The raisins are available in 0.5-ounce mini packs in
10-ct bags with a SRP of $3.69 that ship 12 per case, one-
ounce boxes in six-ct packs with a SRP of $2.49, shipping
in 18-ct cases, and eight-ounce reclosable bags that ship
12 per case and have a SRP of $3.99.

Blue Diamond Launching Spicy Dill Pickle Almonds

Pairing dill and spicy garlic, Spicy Dill Pickle Almonds are
the latest addition to the Bold Snack Almonds line from
Blue Diamond Growers.
“Through rigorous research, we found a growing
demand for dill and pickle flavors across food categories,”
says Michael Burdeny, global head of marketing at Blue
Diamond. “Combining zesty and vinegary flavors with our
highest-quality California-grown almonds, Blue Diamond is
excited to introduce a product that is unique and
undeniably craveable.”
The almonds, which balance savory,
spicy and sour seasonings, come in six-
ounce cans that have a SRP of $3.49.
The nuts are also available in 1.5-ounce
tubes, which have a 99 cents SRP.
Continued on page 40

contact info
To contact these product suppliers for more information, see page 49.

CANDY&SNACK TODAY November/December 2019 39

 new products
Continued from page 39
Lily’s Sweets Extending No Added Sugar Range
Nine no added sugar items are debuting from Lily’s Sweets, LLC,
including chocolate-covered caramels, bars, caramel popcorn and
peanut butter cups, the candymaker reports.
Available in milk and dark chocolate
varieties, chocolate-covered caramels come in
3.5-ounce pouches and have a SRP of $5.99.
They ship 12 per case.
Dark and milk chocolate caramel popcorn
packs in 3.5-ounce bags, which have a SRP of
$5.99 and ship in 12-ct cases.
The bar line features hazelnut paired with
40% milk chocolate, salted caramel in 70%
dark chocolate and 92% dark chocolate
options. Carrying a SRP of $3.99, the 2.8-
ounce bars ship 12 per case.
Lily’s Sweets is also introducing peanut butter cups in dark and
milk chocolate. Each pack holds two cups and has a SRP of $1.99.
They ship 12 per case.
Country Archer Adds Multicount
Packs To Mini Sticks Line
New from Country Archer Jerky Co.
are three- and eight-ct packs of
individually wrapped Mini Beef
Sticks.
The meat snacks are made
with extra-lean, USDA-inspected
grass-fed beef that is free of
nitrites, MSG, gluten, antibiotics
and added hormones, the
company reports. Each stick has
five grams of protein, no sugar and
50 calories.
Country Archer three-ct packs have a SRP of
$2.99 and ship in eight-ct standup displays, six per
case and in 12-ct laydown displays, six per case.
Multicount reclosable standup bags have a SRP of
$7.99 and ship eight per case.

Tony’s Chocolonely Adds Limited Edition Herb-, Spice-Infused Bars

Tony’s Chocolonely reveals three limited-edition bars incorporating herbs and
spices to “surprise the sense,” the candymaker reports.
The bars come in: 32% milk chocolate honeycomb thyme with a herb forward
flavor profile; Asian-inspired 28% white chocolate turmeric chai coconut; and
vegan 51% dark chocolate chili fudge pink pepper corn. They are made using
100% traceable cocoa beans and have a SRP of $5.49, shipping 15 per box.

Caveman Foods Launches Grain Free Granola
In Three Flavors
Grain Free Granola in Almond Butter Crunch, Cinnamon
Crunch and Chocolate Almond Crunch varieties is
debuting from Caveman Foods.
Sweetened with maple syrup and coconut sugar
and featuring real foods such as nuts and seeds, each
flavor has five to seven grams
of sugar per serving and four to
five grams of plant-based
protein, according to the
company. In addition to being
grain free, the line is also free
from dairy and soy and is Non-
GMO Project certified.
“There’s no question that
we’ve evolved immensely since
our caveman days, but we lost
something along the way,” says
CEO Jeff Hansberry. “We’ve
become disconnected from the
things that made us happy and healthy — simple
things, like enjoying real, simple, delicious food. At
Caveman Foods, we’re on a mission to make healthy
eating easier with delicious foods made from real paleo
ingredients.”
Available in seven-ounce bags, which ship eight per
case, Grain Free Granola has a SRP of $7.99.
Atkinson Candy Reintroducing Mary Jane Brand
Under a licensing agreement with brand owner Spangler Candy
Co., Atkinson Candy Co. is set to relaunch the former NECCO
brand Mary Jane.
“Atkinson Candy’s deep
expertise in the nut candy
category will serve the
Mary Jane brand well,”
says Eric Atkinson,
president of Atkinson
Candy. “We are honored to
continue the tradition of
making classic quality
candies in America.”
The new iteration of Mary Jane candies will maintain the
peanut and molasses flavor profile, but will come in a new bite-
size shape with updated twist wrap packaging, Atkinson reports.
Spangler CEO Kirk Vashaw says: “Atkinson Candy is uniquely
positioned to bring the 100-year-old Mary Jane candy brand
back to today’s consumers. We are pleased to partner with a
company that shares longevity, family ownership, and experience
with classic confections.”
Mary Jane candies will be available in early 2020, according
to the company.
contact info
To contact these product suppliers for more information, see page 49.

40 November/December 2019 CANDY&SNACK TODAY

 Peatos Brand Refreshed, Crunchy Onion Rings Debut
Snack It Forward, LLC has updated the packaging and
branding for its Peatos pea-based snacks and is debuting
Crunchy Onion Rings in classic and Fiery Hot varieties.
The brand refresh included transitioning the line from
pouches to pillow packs with updated graphics. Nick Desai,
Peatos CEO, explains the packaging change was necessary
because most salty snacks come in the
pillow format, noting the new
packaging better communicates the
brand’s position in the market.
“Rebranding Peatos allows us to
keep the brand equity we have while
still allowing us to introduce new
products,” he adds.
Part of the expanding platform are
new Crunchy Onion Rings. They come
in 2.5-ounce packs with a SRP of $3.59
and ship eight per case. Additionally, 0.6-ounce packs are
available with a SRP of $1.29.
American Licorice Enters Hard Candy Sector
American Licorice Co. is debuting Aprati
Foods’ Frutati and Mocati hard candies
inspired by the culture and flavors of
Cambodia, where the products are
sourced, the candymaker reports. Frutati
features fruit-inspired flavors, while
Mocati has café-influenced tastes.
The company is launching the line as
its first “digital native brand,” with sales
exclusively through ecommerce at
apraticandy.com and Amazon.com, Inc. until February 2020.
American Licorice says it will leverage data from online
sales to inform its decisions about “desired retailers, pack
types, sizes and flavor assortments for traditional retail.”
The candies are Non-GMO Project certified, and the
manufacturer maintains BRC certification and is OHSAS
18001 and SA 8000 Standard certified.
Frutati and Mocati pack in four-ounce bags, and the line
is offered in three-ct boxes that have a SRP of $12.99.

Hemp Seeds Add Crunch To Chocolate Bars

Made with a premium blend of South American cocoa, Hemp Love bars from Hemp Love
Products are infused with organic hemp seeds. The two-ounce bars are available in mint,
dark chocolate, orange/vanilla, cinnamon salt and lavendar salt varieties. According to the
company the product is certified USDA organic, kosher and gluten free. In addition, the candy
bar maker maintains hemp seeds are protein dense and rich in omega 3 and omega 6. The
bars have a SRP range of $4.99 to $5.99 and ship six 12-ct displays per case.

ProBar Adds S’mores, Blueberry Muffin

Varieties To Meal On-The-Go Line
Blueberry muffin and s’mores are the newest flavors in
ProBar LLC’s Meal On-The-Go bar range, the company
reports. Each bar has at least nine grams of protein and is
completely plant-based and gluten-free, ProBar reports.
Additionally, the products are minimally processed, made
with wholefood ingredients instead of powders or isolates,
and are manufactured in a method that does not use heat
or cooking. The s’mores variety is made with seeds,
cashew butter, organic dates and nuts, while the
bleuberry muffin flavor features real fruits such as
blueberries and organic dates.
“We’ve always believed in providing natural, delicious,
and convenient foods that boost your everyday
performance,” says Jeff Coleman co-founder and CEO of
ProBar “We’re excited to introduce two new meal bars
inspired by quintessential
childhood favorites. Our new
offerings bring these delicious
flavors to life in a way that
doesn’t weigh you down
and delivers sustained
energy for the adventure
ahead!”
With a SRP of $2.99,
ProBar Meal On-The-Go
items ship 12 per case.
Unicorn Glitter Berry Latest Baby Bottle Pop Variety
Bazooka Candy Brands, a division of The Topps Co., Inc., is
extending its Baby Bottle Pop line with a Unicorn Glitter Berry
variety, which features edible glitter with a
“sweet red berry” flavor and a multicolored
swirl pop for dipping into the powder,
according to the candymaker. The edible
glitter is an innovation for the line and
brings bright specks of rainbow sparkles
to the candy powder, Bazooka reports.
“We are so delighted to welcome
Unicorn Glitter Berry into the Baby
Bottle Pop family,” says Sidra Riaz, senior
brand manager. “Baby Bottle Pop has
been a fan favorite for more than 20
years, and the new Unicorn Glitter Berry
flavor gives consumers the perfect,
innovative way to tap into their silly side
with this sparkly unicorn sweet treat!”
In bottle-shaped pack with unicorn
illustrations, the product has a SRP of $1.89 and ships 16 18-
ct trays per case. C&ST
contact info
To contact these product suppliers for more information, see page 49.

CANDY&SNACK TODAY November/December 2019 41