Ingredients: Oligofructose (100% natural prebiotic fire), Protein Blend (Whey Protein Isolate, Milk Protein Concentrate, Hydrolised Whey Protein Isolate), Almonds, Cocoa Butter, Bananas 4.5%, Sugar Free Caramel Chips 4.5% Natural Flavour, Colour (Caramel I), Stevia Extract, Salt 0.5%, Antioxidant (Mixed Tocopherols).
ShelfLife: 13 months
Packaging: 12 x 40g
ProductManager: Angela Taranto
Countryoforigin: Made in Australia from local and imported ingredients
Description: The perfect combination of salted caramel with a hint of banana in a gluten free clean protein bar.
The new Salted Caramel & Banana Bare Bar not only tastes delicious but is low in carbs, sweetened with stevia and packed with protein and fibre to help you control your cravings and feel fuller for longer.
Best of all the bar has only 127 calories so it won’t weigh you down. It’s even achieved the ultimate 5 star health rating under the Australian Government health initiative.
The food industry’s commitment to actually reducing inappropriate food marketing to children is called into question by a paper published today in the open-access journal PLOS ONE.
Couple this with research published last week showing drinking soft drinks makes children aggressive, and you won’t be alone in thinking it’s time to do something about how junk food and kids mix.
But what about the measures already in place? And do these US studies actually have lessons for other countries like Australia?
Food advertising to children
The PLOS study examined television advertisements for fast-food restaurants broadcast on US national television between July 2009 and June 2010.
The bulk of the child-targeted advertisements (62 of the 95) were for McDonald’s, with 30 from Burger King, and three from Subway.
Compared to 92 matching adult-targeted advertisements, Burger King and McDonald’s child-targeted ads were more likely to show food packaging (88% versus 23%) and street views of the restaurants (41% versus 12%). This indicates the importance placed by marketers on conveying branding to children.
The massive power of branding was also clearly demonstrated in a 2007 study that found children preferred the taste of food and drinks when they were presented in McDonald’s wrappers.
Across the two chains, 69% of child-targeted advertisements featured a toy premium or giveaway (compared to 1% of adult-targeted ads); and 55% (compared to 14%) featured film tie-ins.
Not surprisingly, the authors concluded that fast food advertisements aimed at children did not emphasise food, focusing instead on toys, premiums and tie-ins. They also concluded that these companies had not followed through on the letter or the spirit of industry self-regulatory codes.
The picture in Australia
When Australian researchers examined the impact of self-regulation in a 2011 study, they found it didn’t reduce fast food advertising to children.
And in case you are persuaded by industry arguments that self-regulation is effective, a recent systematic review also concluded that scientific, peer-reviewed studies find self-regulation of food advertising has been ineffective. It also found that industry-sponsored reports find high compliance with these voluntary codes.
The use of film tie-ins and media characters in adverts is controversial, and there’s evidence that children rate food as more tasty when there is a licenced cartoon character on the packaging.
Following advocacy by parent groups and NGOs (non-governmental organisations) regarding the extensive use of premiums to sell fast food to Australian children, the mandatory Children’s Television Standards were revised in 2009 to clarify that an advertisement:
A review of food and beverage advertisements in five Australian cities over a two-month period in 2010 identified 619 breaches of the standards, including 120 breaches of this specific clause, and 332 breaches of the industry’s voluntary regulations.
Just like the images, advertising voice-overs in the PLOS ONE study focused on giveaways and film tie-ins. When those same chains targeted adults, they focused on taste, price, and portion size.
This concurrent targeting of children and adults with very different messages about a brand’s food products is not unique to fast food restaurants.
Our research into advertising for snack foods found that advertisements in children’s magazines focused on fun, games, “coolness” and inferences of popularity. Whereas concurrent advertisements in magazines for adults focused on nutrition and convenience.
We also found that adults perceived distinctly different messages in the two mediums and, importantly, that their intention to purchase the snack foods for their children varied depending on the version they were exposed to.
Providing further angst for the marketers of unhealthy food and drinks, a study published last week in the Journal of Pediatrics found that children who consume soft drinks are more likely to experience behavioural problems.
Even after controlling for a range of possible confounders (socio-demographic factors, maternal depression and family violence), the researchers found children who regularly drank even one soft drink a day were more likely to display aggressive behaviour.
Children who drank more than four soft drinks a day were twice as likely to get into fights, physically attack people, and destroy other people’s property; and more likely to have attention problems.
This was not some small-scale research with a few children; it was a rigorous study conducted by experienced researchers who assessed soft drink consumption and behavioural outcomes among 2,929 five-year-olds in 20 US cities.
The authors recommended warning labels be included on soft drinks to alert parents of the risks associated with children’s consumption.
As would be expected, the peak body argued that mandatory regulation is not needed as the industry has been voluntarily taking steps to enable consumers to make “informed choices”.
It remains to be seen whether these strategies will be any more effective than self-regulatory approaches to reducing marketing of other unhealthy food products to children. I won’t be holding my breath.
Sandra Jones holds a Future Fellowship from the Australian Research Council, and has received funding from the ARC and from NGOs including the Cancer Council and Asthma Foundation.
There are rows upon rows of packaged snack foods in supermarkets, including snack bars made from muesli, cereal, nuts, seeds and fruit. Many of the labels on the packages shout out words such as “natural”, “protein”, “oaty”, “super-food”, “wholegrain”, “light”, “gluten-free” and “97% fat-free!”.
But these words can mask unhealthy products. Many processed snack bars are high in added sugar, refined starch and fat.
Knowing what is in snack bars is of particular importance to parents given nearly one in fivetwo- to 18-year-olds consume these muesli or cereal-style bars, and one in four Australian children are overweight or obese.
So, how do you navigate the confusing snack bar terrain? Here are five tips.
1. Check the ingredients on the packets
Choose more products that have the following ingredients in higher quantities. Some, such as nuts and oats, should be listed as the first ingredients on the back of the packet:
grains such as oats, barley and quinoa. Even if a product boasts it is “whole grain”, this doesn’t necessarily mean it’s the best choice. Whole grain usually means higher in fibre, which is good, but can also mean high glycemic index (GI) if the grain has been overly processed
nuts and seeds, which provide beneficial nutrients including protein, good fats, fibre, micronutrients and phytochemicals (nutrients naturally occurring in plants)
dried fruit, which provides beneficial nutrients including carbohydrate, fibre, micronutrients and phytochemicals. Just remember dried fruit sticks to teeth and can contribute to tooth decay, and some dried fruit can have added sugar, such as cranberries. Whole fruit is always better
ingredients like “dietary fibre” (such as inulin or psyllium husk), milk powder or solids and whey/milk protein.
Choose products that contain some:
honey, my preferred choice of sweetener, which can be low GI and provides small amounts of proteins, enzymes, amino acids, minerals, trace elements, vitamins, aroma compounds and polyphenols (micronutrients that can prevent disease)
coconut flesh, which provides nutrients including fibre, micronutrients and saturated fat, which is likely healthier than the saturated fat in meat, and likely less healthy than the fat and oils in nuts, seeds, vegetable oils and fish
oils like vegetable oil, sunflower oil and canola oil. These contain n-6 polyunsaturated fats, which may protect the cardiovascular system, but they are also calorie-dense.
Choose fewer products that have higher quantities of any combination of the following ingredients:
added sugars: the list of these is endless and includes sugar, cane sugar, brown sugar (also called sucrose sugar), glucose sugar, golden syrup, malt syrup, brown rice, rice, rice malt syrup and fruit juice. (I have particular issue with things like brown rice syrup, because people mistakenly think it’s “good for you”, when in fact it is a readily digestiblehigh GI sugar mix that provides little else than sugar. Added sugars are a real public health problem and intakes should be reduced in most people)
added fats such as butter and cream. These foods are high in saturated fat, which evidence shows can damage the cardiovascular system
processed high GI starches such as wheat starch, wheat puffs, wheat flakes, wheat flour, rice flour, rice crisps, puffed rice, maltodextrin and maize flour (the wholegrain options are better, such as wholegrain wheat flour)
chocolate or “yoghurt compound” (which is basically chocolate), which is high in saturated fat and sugar
salt, which is not good for your cardiovascular system in excess
artificial colours and flavours and other additives, which you will see on most ingredient lists of processed snack foods, such as soy lethicin (see below).
This list means trying to avoid a large percentage of the muesli/cereal/nut/seed/fruit bars out there.
2. Look at the food additives
Food Standards Australia New Zealand provides an online list of food additives. Additives are used in processed foods to improve taste, appearance, quality, stability and storage life.
Some people think all additives are bad. Some of them are in fact natural. Vitamin C/ascorbic acid (additive number 300) can be added to foods, but is also naturally present in fruit. The human body can’t distinguish between a chemical naturally present in a food and the same chemical present as an additive.
The government’s health star food rating system has its flaws, including that it doesn’t take into account every nutritional aspect of a processed food product. However, it is useful when comparing different snack bars: if you choose one that has five stars it is likely better nutritionally than one with three stars.
4. Home-made is better than processed
This won’t be welcome news to your free time: home-made versions of processed snack foods are the best. Being able to make a muesli bar/slice that is packed with ingredients such as oats, nuts, seeds, free-range eggs and extra virgin olive oil (lightly flavoured) will provide a healthy snack for your child.
Luckily you can make one big batch that should last for a week’s worth of lunchboxes between a few kids. See hereand here for more lunchbox ideas.
5. Mostly and sometimes
I don’t believe in all-or-nothing when it comes to life, including nutrition. Maybe your little one really loves the chocolate- and yoghurt-covered snack bars? Well, perhaps one of each per week in his/her lunchbox is an idea.
You don’t want to be overly restrictive with your child’s food, because this may have the opposite effect to what you intended and increase their eating and weight over time.
Pure Good Bars, the wholefood snack bar manufacturer based in Sydney, has announced Kadac is supporting their distribution and offering their brand to independent and grocery retailers.
Kadac will offer retailers the opportunity to stock the Pure Good Bars range from the 1st March, 2016.
Pure Good Bars will be available in retail and independent grocers across key markets in NSW, Victoria and Queensland.
“Kadac is looking forward to offering Pure Good Bars, as they want their customers to have a healthy snack alternative, that tastes great,” explained Iain Keogh, Managing Director, Pure Good Bars.
“Our bars are made from raw fruit and nuts mixed and matched into handy snack-sized 40g bars.”
All Pure Good Bars are gluten, wheat and dairy free, with no sugars or syrups. They are suitable for paleo and vegan diets. There are five varieties, including a Single Origin Coffee & Cacao, Cacao & Mint Protein Crunch.
Voted for by the Australian people, SunRice’s Brown Rice Chips (gluten free, wholegrain brown rice chips) won the Gluten Free Snack category while SunRice Street Snacks took out the Heat and Serve -‐ Snacks/Sides category showing that Aussies are loving the snacks’ flavours and convenience.
Nathan Low, Head of Marketing and Innovation at SunRice said: “We’re delighted to be recognised in not only one, but two categories of the prestigious Product of the Year Awards.”
“These snacks have been created in response to trends showing that Australians are looking for good snack choices that aren’t over processed or full of sugar and additives but still deliver on convenience and taste.
“Actually, IBISWorld’s latest research shows the Australian health food snack market has increased by an average of 3% in recent years. We’ve worked hard to create these snacks and are so pleased Aussies regard these amongst their favourites.
“There’s definitely a lot of competition out there and we’re thrilled to know we’re keeping Australians snack happy.”
Product of the Year is Australia’s largest consumer survey, voted for by a survey of 14,000 consumers to understand Australia’s favourite products. The award recognises superior innovation in design, function or packaging.
Describe the product: With less than 100 calories per recommended serving size, the InfuZions range has been developed in response to rising consumer demand for premium quality snacks that are light, tasty and contain no artificial colours or flavours.
The range is launching exclusively at Woolworths in three exciting product and flavour combinations:
The InfuZions brand has been developed as a collaborative effort between Motor Brand Design and Majans. Dark, moody background colours position the products clearly in the adult indulgence space while bright and vibrant variant colours and ingredient cameos give strong appetite appeal.
Nive Beef has launched their brand new sustainable, paddock-to-plate beef jerky.
Nive Beef Founders husband and wife team Doug and Rachelle Cameron use low stress methods with their cattle and beef production and are proud to provide a product that customers can trust and enjoy.
Rachelle Cameron says that being involved in the manufacturing process of Nive Beef Jerky from beginning to end ensures product integrity and quality.
“We process our own 100% grass-fed cattle and use only the best cuts of meat to produce premium jerky for the consumer,” says Ms Cameron.
“The marinade used on the beef is Doug’s original recipe which also ensures we know exactly what is going into the meat in order to produce trustworthy beef jerky with a great flavour that our customers will continue coming back for,” she says.
Doug Cameron says the process has taken just under two years from idea to having a product on the shelf.
Nive Beef Jerky is 100% grass-fed, hormone-free and preservative-free jerky that is low in fat, low in sugar and high in protein.
Nive Beef Jerky Original is now available for purchase online and in some Southern Queensland retailers, with Hot & Spicy and Heated Garlic flavours still to come.
UK premium snack brand Tyrrells Crisps has just acquired the Melbourne-based Yarra Valley Snack Foods in a move that will facilitate any attempts by the company to establish a manufacturing base in Australia.
In 2014, Lay’s (37%), Red Rock Deli (16%) and Kettle (15%) were the Top 3 players in chips in Australia, according to Euromonitor data.
Tyrrells, one of the largest producers of premium chips/crisps, reached an exclusive supply agreement with Coles and launched in Australia in 2014, so the company is not entirely new to the Australian market.
The chips/crisps category is worth over A$652 million, and represents 35% of the total value of the sweet and savoury snacks category, up from 31% five years ago despite the many advances in other (and healthier) snacking types.
The crisps/chips category has experienced 12% value growth during 2009-14, or 2% compound annual growth. In actual terms, its value growth for the period was only surpassed by extruded snacks, which are processed / reconstituted / shaped potato or cereal based snacks, such as rice cracker snacks, Pringles and Cheetos.
Tyrrells Hand Cooked English Crisps is perhaps the most well-known brand in Europe but there are many more out there, increasingly emphasising their hand-cooked potatoes and the place of origin the salt or vinegar is sourced from (eg Anglesey Sea Salt). Recently, PepsiCo has expanded into gourmet snacks through the launch of Market Deli – premium priced thick-cut crisps made from selected potato varieties bearing no sign of the company logo on the pack bar a small statement reading “from the Makers of Walkers”.
So is this emerging craft movement a fad or likely to be the next big thing in savoury snacks?
Tyrrells has grown at a 15% CAGR over 2009-2014 in the UK significantly outpacing the overall crisps’ CAGR of 5%. In Australia, Red Rock Deli from PepsiCo has outperformed the company’s flagship brand Lay’s over 2009-2014 in CAGR terms (5% vs 1%), though over the last two years sales have been falling.
The rapidly expanding craft beer movement is starting to exert an influence on the development of gourmet snacks, which are typically consumed with beer.
Borrowing from the craft beer market, crisps are becoming more sophisticated, with premium ingredients that emphasise heritage and provinciality.
Particularly in the US and the UK but also in Mexico and Russia, a growing number of beer companies are craft-branding their current line or coming up with new craft lines by acquiring small-batch brewers.
The definition of craft beer remains debated, but regardless, they are tapping in the same trend drivers. Some of the most recent examples include Immortal IPA from Elysian Brewing in the US which was acquired by A-B InBev earlier this year and Guinness Dublin Porter from Diageo which capitalises on Dublin’s brewing heritage in order to impart a sense of tradition and authenticity. This has an obvious impact on retail sales.
Over 2009-2014, dark beer and premium lager, where craft beer is typically found, have outperformed beer overall globally, and particularly so in Latin America, North America and Australasia. In Western Europe, growth in dark beer was undermined due to a strong decline in mass-market brands, which dominate the category.
The craft movement in beer has in turn facilitated a similar movement in crisps, particularly in the UK, where on-trade establishments have been switching from serving mainstream brands like Carlsberg beer and Walkers crisps to serving small-batch products like Brooklyn Lager with Tyrrells.
With Australians navigating increasingly busier lifestyles, leaving less time to prepare and eat home-made meals, the overall consumption of snack foods is increasing – with business information analysts at IBISWorld forecasting Australia’s Snack Food Manufacturing and Health Snack Food Production industries will generate combined revenue of over $3.0 billion in 2015-16.
While traditional Snack Food Manufacturing continues to generate the greatest overall revenue, IBISWorld identified the Health Snack Food Production industry as growing at the faster pace over the past five years, increasing by an annualised average of 3 per cent – despite revenue growth being somewhat hampered through the grocery supply chain due to downward pressure on prices.
IBISWorld senior industry analyst Ryan Lin, said “snack food options have expanded beyond traditional snacks – such as potato chips and biscuits made with standard white flour – over the past five years as consumers become increasingly health conscious and seek higher quality snack foods”. Health snack foods are expected to make up a greater share of consumer snacking habits.
“However, there has also been a tangible shift towards premium snack foods, such as gourmet-flavoured chips, alongside those perceived to be healthier options or that respond to specific dietary requirements – such as low fat, low salt, low sugar, organic, gluten-free, dairy-free, vegan and so forth,” Lin said.
“While potato chips remain the most popular form of snack food, increasing consumer demand for healthier options manufactured by Australia’s Health Snack Food Production Industry – including dried fruits and nuts, which account for 42.8 per cent of industry revenue; muesli bars (29.1 per cent); protein bars (17.4 per cent), and other items such as fruit and vegetable bars (10.7 per cent) – is anticipated to drive growth and deliver both challenges and opportunities for industry players,” Lin said.
IBISWorld highlighted Australia’s Biscuit Manufacturing, Potato Chip Production, Cake and Pastry Manufacturing and Chocolate and Confectionary Manufacturing industries as key sectors impacted by the trend towards premium and healthier snack food options.
“While timely and clever product innovation will help drive some growth for traditional snack industries, this will be tempered by an increase in availability of healthy substitutes,” Lin said.
Supermarkets and Grocery Stores will be the biggest retail benefactors of increased snack food consumption, particularly as each supermarket chain looks to expand their private-label product portfolios.
The growing demand for cheaper private-label products has resulted in more shelf space for these items, with private-label specialist ALDI leading the charge, followed by Woolworths and Coles. “Woolworths has already had strong success with its health-conscious Macro Wholefoods and Macro Organic private-label brands, and are expected to continue leveraging this success to gain a greater foothold in the health snack food market,” Lin said.
Raw Cacao & Tahini 28g: Dates, Rolled Oats, Sultanas (Sultanas, Vegetable Oil), Tahini (10%), Coconut (Preservative 223), Honey, Raw Cacao (1%). May contain traces of tree nuts.
Apricot & Almond 25g: Dates, Dried Apricots (15%) (Apricots, Rice Flour, Preservative 220), Almonds (13%), Walnuts, Coconut (Preservative 223), Water, Vanilla Extract, Orange Oil. May contain traces of tree nuts.
Sesame & Honey 23g: Sesame Seeds (27%), Honey (26%), Coconut (Coconut, Preservative 223), Tahini, Vanilla Extract, Psyllium. May contain traces of tree nuts.
Shelf Life: Nine-month shelf life on individually wrapped products and six-month shelf life on vacuum-packed trays.
Packaging: 23g – 28g film wrapped, bite sized treats. Available in display boxes of 27 units, bulk boxes of 200 units, or in vacuum-packed trays of 36 pieces.
What the company says:
This month Springhill Farm launches a delicious new extension of its Bite-Sized Treats range. Healthy Slices are a direct response to customers’ requests for more proportioned, naturally healthy snacks offering all the satisfaction of a treat with none of the ill-effects.
Springhill Farm’s Healthy Slices are the ideal grab-and-go snacks for health minded customers. They’re big on natural flavours, lower in fat, salt and kilojoules than most alternatives on the market, and deliciously free from wheat, dairy and refined sugars.
The Healthy Slices range features three flavours. Raw Cacao & Tahini offers 28g of wheat-free indulgence, combining the intensity of raw cacao with the natural sweetness of honey, shredded coconut and juicy dates.
Apricot & Almond (25g) is a mouthful of fruit and nuts that positively pops with orange and a just hint of vanilla. (It’s also deliciously free from gluten and dairy.)
Sesame & Honey (23g) is subtly infused with delicate roasted sesame seeds, honey and coconut – an everyday snack full of fibre and flavour.
Naturally Nood is a new range of wholefood fruit and nut snack bars from Sanitarium Health & Wellbeing launched to help Aussies conquer snack cravings.
Naturally Nood bars are made from dates and nuts, with some varieties featuring other fruits or cocoa, all gleefully smooshed together.
The bars come in a range of flavours including Banana Bread, Berrylicious Flavour, Cashew Crush, Cheeky Cocoa, Cocoa & Orange Tango and Cocoa Lamington, and have no boring bits or added nasties like preservatives, artificial colours and artificial flavours.
Naturally Nood snack bars score between 3 to 4 stars under the Health Star Rating System.
Say hello to your new snack BFF. Featuring Kakadu Plum and Quandong, this Raw Bar tastes like summer, all year round!
100% natural and nutritionist approved, The Desert Tribe Tropical Raw Bar is free from added sugars, dairy & gluten. It contains ethically sourced native fruits from Australia that indigenous people have been consuming for over 50,000 years.
The Kakadu Plum is Australia’s star superfood performer. Kakadu Plum has exceptional nutritional and antiseptic properties but its biggest claim to fame is the fact that it contains the highest vitamin C concentration of any other food on earth! It exhibits outstanding antioxidant capacity, being 5.2 times more potent than the blueberry.
Sales of meat snacks are surging upwards with growth of 20 percent annually for many countries over the period 2012-2014.
The unexpected rejuvenation of meat snacking reflects how much opportunity there is in snacking to innovate in unpredictable ways, to reinvent categories, to use new ingredients and product types and create new brands.
Five years ago, meat snacks were an unhealthy, male-oriented legacy category. Then start-up Krave revitalized the segment with new, more modern flavours and fresh packaging, gaining a new – and more female – audience along the way.
“It’s entrepreneurs like Krave, start-ups and small companies of all kinds that are grasping the opportunity to innovate with snack products in ways that were not imaginable five years ago, creating totally new propositions, new brands and new markets,” says Julian Mellentin, author of a new report from New Nutrition Business, Redefining Healthy Snacking: 20 Case Studies in Growth and Innovation.
“The businesses that are proving successful are the ones that are creating new markets with new, differentiated snack concepts, often using new ingredients and processes, often sold under new brands (or old brands that have been boldly reinvented) with new messages,” Mellentin said. “They do not follow the market with predictable products.”
Soreen is a traditional cake brand that “boldly reinvented” itself after years of stagnation by boosting its fruit content, delivering a sustained energy message and providing its product in on-the-go snack formats – changes that have made it a cult success with athletes.
The accompanying graphic shows how creatively companies are reinterpreting existing formats – using sprouted grains for extra nutritional benefits in baked snacks, for example, or crafting chips out of beans – and using totally new ingredients, such as chia seeds and insects, to make snacks that consumers had no idea they wanted.
These small companies are succeeding because:
Consumers’ beliefs about what healthy means have fragmented massively, creating a wealth of niches that can be used as platforms to build successful brands. Big companies tend to overlook areas that seem too small, leaving the way clear for entrepreneurs and start-ups.
For many people snacking has replaced main meals from breakfast through to dinner – according to Neilsen, between 40 percent and 60 percent of consumers in different regions of the globe often replace a meal with a snack.
Snacking has become the number one strategic opportunity for companies around the globe.
Consumers are willing to consider any type of food from any category as a possible snack. As Jon Sebastiani, founder and CEO of Krave, puts it: “our competition is not only other jerky manufacturers, aAny snack item is competing for ‘share of stomach’.”
Daniel Lubetzky, founder and CEO of Kind bars, tells New Nutrition Business in the report that he sees plenty of further opportunity in snacking. “We’re at [square one] of a revolution because more and more people are on the go and require snacking options because of that; and more people are tired of putting stuff into their bodies that isn’t recognizable. So they’re looking for more healthful options.”
Volatile input prices, changing consumer trends and a saturated market are just some of the changes facing operators in the Snack Food Manufacturing industry in Australia. Over the five years through 2014-15, trends expected to constrain industry revenue growth include volatile commodity prices, rising competition and increasingly health-conscious consumers switching to healthier alternatives. Over the five years through 2014-15, industry revenue is expected to increase by an annualised 1.3 percent to total $2.4 billion. In 2014-15, revenue is expected to increase by 1.6 percent.
According to IBISWorld industry analyst Ryan Lin, “the industry's major players have endured falling profit margins, increased competition from private-label products and stagnating domestic demand, particularly in the salty snacks segment, which has historically been the most profitable.”
Consumer tastes and lifestyles have changed due to increased health awareness, which is one of the most important factors driving consumption choices. This has prompted product innovation, as operators attempt to stimulate sales growth in a mature and stagnant market.
The Snack Food Manufacturing industry is similar to many other manufacturing industries in Australia, in which high production costs often hamper price competitiveness and open up the market to cheaper products from nations with lower production costs.
“Snack food imports are estimated to account for 10.8 percent of domestic demand in 2014-15,” Lin said. However, the depreciation of the Australian dollar is expected to assist the industry slightly, as imports become more expensive for the local market, while exports become more competitively priced in international markets. The industry displays a medium level of market share concentration. Major players include Frito-Lay Australia Holdings Pty Limited and Snack Foods Limited.
Product innovation and aggressive marketing strategies are expected to boost demand over the next five years. Potato chips, which make up the industry's largest product segment, are one of the most widely consumed product ranges within the industry. Despite significant industry consolidation, enterprise numbers are expected to remain steady, with consolidation offset by smaller niche producers entering the industry.
Companies in the industry mainly manufacture snack food products such as potato chips, corn chips, savoury snacks, nuts, pretzels and other similar snacks. The manufacturing process includes buying raw materials such as milled corn, wheat, potatoes, food extracts, flavourings, preservatives and sugar, for processing into snack foods. The finished products are then packaged and sold to wholesalers and retailers.
Banana Pecan Raw Superbar: Dates, Almonds, Banana, Pecans, Chia Seeds, Mesquite Powder, Ground Vanilla Bean, Sea Salt
Shelf Life: 18 months
Packaging: 40g single serve bars
Product Manager : Andrew Terlich
Brand Website: https://www.atonefoods.com.au
What the company says:
At One Raw Superbars are an all-natural snack bar made purely from dried fruit, raw nuts and seeds, superfoods, and nothing else. It has no preservatives, no added sugar, no added flavours or colours. The bars have a rich, fudge-like texture, while the Cacao Incaberry bar combines the wonderful, slightly bitter taste of cacao with the sweet refreshing zing of incaberry and the Banana Pecan bar melds smooth, buttery pecans with caramel-like banana.
Chris’ Dips has launched a new range of Heritage dips sold in handmade European terracotta pots.
The new Heritage Range is an industry- first in the dip category and is being sold in the Deli section of selected Woolworths stores nationally.
The range offers eight flavour combinations such as Smoked Gouda & Almond, and Blue Cheese, Fig & Pistachio. The new selection of premium flavour combinations sold in terracotta pots are made for going straight to the table, additionally to providing friendly non plastic packaging. The four classic flavours including a 1-2g garnish sachet.
The Heritage range:
Blue Cheese, Fig & Pistachio
Capturing the exotic, sweet flavours of figs with the finest quality in soft blue cheese, the fresh ingredients are folded with pistachios to complement the flavoursome dip. Light green in colour, this dip is best presented on a blue and white Greek style platter with fresh figs or candied quince, teamed with a rich red wine or sangiovese.
Smoked Gouda & Almond
This signature dip creates a twist on the original blend of smoked Gouda with crunchy roasted almonds and a touch of fresh, green parsley to complement the mix. This dip is best served with classic water crackers, muscatel clusters and finely grated orange zest alongside a glass of Muscat or fortified wine.
Vintage Cheddar & Marinated Onion
A lovely team of locally sourced marinated onions, combined with the finest-quality Australian Aged Cheddar. Encompassing the senses with a smooth base of real cheddar cheese, this dip can be served on a rustic wooden board alongside a glass of red wine.
Vintage Cheddar & Caramelised Onion
This delectable vintage Cheddar and Caramelised Onion dip provides a balance of sweet and savoury with delicious flavours of vintage cheddar followed by the balsamic glazed sweetness of caramelised onion. It pairs well with a glass of Prosecco or sparkling burgundy, served alongside finely sliced green apple, fresh fennel and grissini.
A Classic Greek Tzatziki, based from authentic Greek recipes, is created with shaved crisp cucumbers direct from Australian farms. Combined with fresh garlic and yoghurt, this dip is gluten free & vegetarian. This ‘ready to eat’ dip can be immediately enjoyed with a light drizzle of olive oil and a sprinkle of the enclosed paprika garnish as a quick snack with specialty crackers, or while entertaining friends served with Turkish bread, dill sprigs and lightly marinated meat for a divine open souvlaki.
Artichoke, Parmesan & Green Chilli + (extra red chilli sachet garnish enclosed)
The Artichoke, Parmesan and Green Chilli dip combines a range of Mediterranean flavours, featuring artichoke hearts mixed with green chilli and folded with nutty, grated Parmesan. Creamy & smooth both in colour and taste, the luscious dip can be paired with thick, toasted ciabatta bread for guests. For an increased chilli hit and presentable garnish, sprinkle the extra chilli sachet when serving for a gourmet look.
Hommus & Black Sea Salt + (Black Sea Salt sachet garnish enclosed)
This original Hommus recipe represents Chris’ history and has been passed down through generations. The ingredients include locally grown chickpeas with unhulled tahini, decorated with a sprinkle of the black sea salt sachet included with the dip and a splash of olive oil. The famous recipe provides a deceivingly ‘homemade’ feel when presented in the natural terracotta pot.
A classic mix of fresh roasted beetroots combined with local chickpeas, unhulled tahini, flavoursome garlic and a hint of cumin for a vibrant dip in colour and taste. Enclosed with sesame seed garnish, expect a surprising texture and lovely contrast in colour when plating up. Home-made garlic croutons or fine rice wafers with fresh snow peas and tiny capers are paired beautifully for sharing with family.
A recent study from market research company Canadean has found that food manufacturers may be placing too much emphasis on the health category and subsequently neglecting demand for indulgent products.
Canadean surveyed 100 managers working in the FMCG industry, and asked them how important they believe the demand for products within the health and indulgence categories over the next three years will be. 79 percent of respondents stated that health would be the most important, compared to 63 percent who named indulgence as the category to concentrate on.
Analyst at Canadean, Joanne Hardman said that the findings differ to the market research company’s consumer data which shows that consumers’ demand for indulgence is significantly greater than health.
In 2012 consumers spent $US 600,167 million on fulfilling the desire for indulgence and luxury, whereas only $US 323,694 was spent in the same year on the desire for a healthy option.
“Some brands are getting it wrong with their perception of what consumers will want over the next three years. The desire for an indulgent treat will always reign supreme over the need for a health kick,” says Hardman.
Hardman says that while consumers are expected to display a desire for healthier options over the next few years, Canadean’s data predicts that consumers will continue to favour indulgence over anything else over that period.
“If manufacturers are looking to target the health-conscious audience more over the next three years, extending product portfolios as opposed to adjusting current product formulation will be preferred by consumers, as it allows them to stay loyal to the brand when they are looking for both indulgent and healthy offerings.”