Food companies putting a new spin on formulating snack foods

[USA] Snacks are big business as consumption escalates. New spins on familiar formulations plus category breakers feature clean, free-from and plant-based ingredients as well as snazzy flavors.

An annual culinary report from Sterling-Rice Group (, Boulder, Colo., says canned sardines are making a comeback because they’re low in calories, high in calcium and protein and rich in omega-3. That may or may not come true, but Americans are looking seaward for healthier snacking.

Seaweed snacks are attractive because they’re nearly fat-free, low in calories and a rich source of minerals found in the ocean. Chomperz from SeaSnax (, Los Angeles, are nutrient-packed roasted seaweed sheets seasoned with organic extra virgin olive oil and a pinch of sea salt. The snacks are vegan, gluten-free and Non-GMO Project verified, and the seaweed is sustainably grown and organic, says founder Jin Jun.

Seaweed is a staple in traditional Asian snacking, Jun adds. Founded by Jun in 2011 for her daughter who loves seaweed, SeaSnax are not “loaded with the salt, corn oil and MSG typical of the varieties sold in Asian markets,” she says. They’re doing well in sales, and by the end of its first year on the market, SeaSnax was stocked in 600 stores nationwide. “I was naive and passionate because I knew I had something that was healthy, good quality and something I felt good about and wanted to share with the rest of the world.”

Another successful seaweed snack line comes from Annie Chun’s (, which offers organic, vegan, gluten-free roasted seaweed snacks in several varieties. Seaweed or nori contains up to 20 times the mineral concentration of land plants, according to the San Rafael, Calif.-based company, which roasts sheets of nori for crunch and flavor and seasons it with a dash of salt and sesame seed oil. Annie Chun’s expanded in August 2016 with gluten-free brown-rice seaweed crisps that are also low-calorie and high in iron, fiber and vitamins A, B and C.


View original article at: Food companies putting a new spin on formulating snack foods

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