Fancy Food Show: Better-for-you Brittle, Snack Puffs, Global Flavors and Powdered Formats

We’re still thinking about all of the delicious and innovative products we tasted at the Winter Fancy Food Show earlier this week in Las Vegas. From cauliflower-packed puffs to dehydrated fruit-based brittles to freeze-dried salsas, emerging brands are experimenting with ingredients and processing technologies to develop healthier and more sustainable spins on snacks and staples.

Brittle To Become New Subset To BFY Candy Category?

Brittle is a candy format most likely associated with older generations, so when two new better-for-you brittle candy brands exhibited during the show, we were intrigued to learn that both treats had been developed by parents for their young children, with lower-sugar, clean-ingredient snacking habits in mind.

Tam’s Sweets showed off its Soft Brittle, which is made with a base of homemade nut butter ranging from peanut to cashew and hazelnut, depending on the variety. All seven plant-based SKUs are gluten-free and made with real cane sugar, just less of it, emphasized founder Tam Truong. The Oregon-based brand currently sells its small-batch confections at a range of local and specialty stores in the Pacific Northwest region.

Another newcomer to the show, Monkey Brittle, took a produce-based approach to crafting better-for-you candies. The three-ingredient product is made with a base of dehydrated, mashed bananas, includes tree nuts and raisins and comes in Original, Strawberry and Coconut Cacao flavors. According to a brand spokesperson, the product was accidentally created by a raw vegan chef who is a friend of the founder. That recipe has since been refined into a proprietary manufacturing process.

Elevated Convenience Meets Global Flavors

Building on our coverage of brands targeting elevated convenience foods, a handful of exhibitors showcased ready-to-heat, single-serve quick meals that were designed to capture the attention of younger consumers with global flavors, unique formats and clean ingredient lists.

OYNA showcased Kuku, also known as Persian frittatas, in five varieties alongside two sauce offerings intended to complement the meals. The grab-and-go products contain up to 10 grams of protein, come with a sauce packet and can be stored in the refrigerator or freezer.

The brand showed off its new packaging during the show, which is the result of a recent pack-machine investment as the founders look to scale up the business to meet more distribution commitments. Previously the products were baked in large trays, sliced and packed in clam shell containers.

Elsewhere, ready-to-heat rice brand VeeTee has expanded its Noodle Head line stateside. The U.K.-based company introduced the new pouched noodle line that includes flavors ranging from Szechuan to Bang Bang. While the brand’s rice line is produced at its U.K. facility, the single-serve noodle packs are manufactured in India and distributed across the U.K., and soon the U.S., said a spokesperson for the company.

Asian-inspired sauce maker Watcharee debuted its new brand 9Thai with a 3-SKU line of noodle bowls, in addition to Sriracha and chili crisp products. The new brand was created specifically for a Gen Z audience, said a spokesperson, explaining that it aims to tap the growing interest in easy meals featuring global flavors.

Better-For-You Puffs Take On New Base Ingredients

While there were plenty of popcorns and nut snacks on the show floor, three snack category newcomers showcased their own unique takes on better-for-you puffs.

California-based Caulipuffs showed off its cauliflower-based puff line which officially launched last summer by Joey Rosa, a co-founder of bar brand Mezcla, and his wife, Thai Lan Tran. The snacks are baked with avocado oil rather than being fried and contain 100 calories per serving. Rosa said the puffs are just the beginning of his plans for parent company, FamBam Foods, which he intends to build out with additional brands that hone in on clean label products.

In Good Hands, launched by California dairy farmers last year, exhibited its line of Protein Puffs which are made from a base of milk protein isolate, rice starch and soy lecithin. Each serving features 12 grams of protein and 130 calories. The puffs were specifically designed to be extra crunchy and carry cheese-forward flavors, which include White Cheddar and Nacho Cheese varieties.

Lastly, hot off its “Shark Tank” debut, Like Air exhibited its four-SKU sweet and savory puffed snack line. The products are made with non-GMO corn and, like Caulipuffs, are also baked instead of fried to create a better-for-you snack with 100 calories per serving. While it currently sells individual 0.65 oz. packs, the brand will soon roll out 10-count multi-packs through a new distribution agreement with Walmart.

Powder To The People: Just Add Water

Several exhibitors debuted powdered spins on condiments, broth and beverages. Freeze-dried formats enable easy prep and portability ideal for camping or commuting. Such products also are better suited for shipping direct to consumer, as they are lightweight and less bulky than the waterlogged, conventional counterparts.

The global freeze-dried food market was valued at $36.23 billion in 2021 and is expected to expand at a compound annual growth rate of 7.6% through 2030, according to Grand View Research. Demand is driven by consumers seeking to store foods for longer periods.

Salsa Queen produces freeze-dried salsas that require no refrigeration and have a three-year shelf life, which compares to the five- to 10-week shelf life of the brand’s fresh salsas. Over the past year, the company has invested in lowering production costs and is reducing its prices to $3.99 from $4.99 per 0.6-oz. package to expand access to the premium items, according to general manager Jim Birch.

Chutnefy, a brand of “five-second” freeze-dried chutneys and soups, was developed by two dads seeking to simplify mealtime for their families. The company uses a combination of food storage technologies, similar to those used to produce astronaut food, to create an “easy-to-use granular format.” Unopened, the products’ shelf life is 12 months; when mixed with water and stored in a closed container in the refrigerator, they last five to seven days.

A Los Angeles startup has created a patent pending process to preserve and package plant-based broth in tea bags. The Art of Broth launched four months ago, said co-founder and CEO Sophie Helfund, who previously was business development manager at venture capital firm SOSV. She said her father, Jody, devised the steep-and-sip concept, building on a four-generation family operation of crafting gourmet broths for executive chefs. The sipping broths are positioned as a “low-calorie, affordable, savory beverage alternative.”

Aguas frescas are a cultural staple for many Latin American consumers, and natural products industry veteran Stefanie Garcia Turner founded Tuyyo to bring a powdered take on the fruit drink to the marketplace. She told Nosh at Winter Fancy Food that the line of beverage mixes is a modern twist on category behemoth Kool-Aid, made with fruit powder, organic agave and a touch of Himalayan salt. She said the products may be used in various food applications including as marinades or ice pops.