According to Nielsen research, as many as 45 per cent of consumers globally regularly consume a snack as a meal alternative. This phenomenon – known as snackification – is redefining how people eat and driving demand for healthier and more nutritious snacks that are considered a suitable replacement for a traditional meal.
Arla’s new Snack Cake solution is an on-the-go alternative to a sit-down meal, offering excellent taste and containing up to 10 per cent whey protein and 200 mg of calcium in a 21 g serving with only 100 calories.
The recipe is completely egg-free, helping bakers control costs and overcome the supply chain difficulties sometimes associated with eggs. It also results in a recipe that is lower in saturated fat and cholesterol than other cakes. From a technical perspective, the Snack Cake is straightforward to manufacture, and scores highly on moistness, structure, stability and shelf life.
“Most snacks are designed to satisfy a hunger craving rather than provide essential nutrients, which means people who snack in place of a traditional meal could be leaving a gap in their diet. Our Snack Cake solution represents an example of a product that can help address this. It meets all the usual criteria for a great snack – it’s convenient and indulgent,” says John Kjaer, Global Sales Manager for Bakery at Arla Foods Ingredients. “But, in addition, it delivers important nutrients, ensuring it is on-trend and attractive to modern consumers.”
Arla Foods Ingredients believes the Snack Cake offers inspiration for creating products that will appeal to two key demographic groups in particular – children and millennials. www.arla.com