Brami, known for its lupini bean snacks, is now venturing into the creation of lupini bean hummus that helps to address a few key pain points for consumers. The clean-label, plant-based snack is made with 11 ingredients or less and is non-perishable, which was an especially important consideration for the brand at a time when more people are relying on online ordering and keeping their kitchen pantry stocked with snacks that will last.
The bean-based hummus snacks are available in varieties like garlic and rosemary, Mediterranean olive and Calabrian pepper, and they come in at just 50 calories, two grams of protein and zero net carbs per one-ounce serving.
As traditional hummus isn't approved on some specialty diets, brands are creating no- and low-carb hummus dips and spreads with bases other than chickpeas.
Image Credit: Brami
Key Themes Behind This Trend
- Clean-label Snacks
- The trend towards clean-label snacks presents opportunities for innovative brands to create non-perishable, plant-based hummus alternatives like lupini bean hummus.
- Online Snack Ordering
- The increasing reliance on online ordering for pantry staples opens up a disruptive innovation opportunity for brands to offer easily accessible, non-perishable snacks like lupini bean hummus.
- Alternative Base Hummus
- The demand for hummus alternatives for specialty diets creates room for disruptive innovation in creating no- and low-carb hummus dips and spreads using bases other than chickpeas.
Where This Applies
- Snack Food Industry
- The snack food industry can capitalize on the clean-label trend by creating new, non-perishable snack options like lupini bean hummus.
- Online Grocery Industry
- The online grocery industry can meet the demand for easily accessible and non-perishable snacks by offering lupini bean hummus and other innovative products.
- Specialty Food Industry
- The specialty food industry can tap into the market of specialty diets by developing alternative base hummus options, such as lupini bean hummus, that cater to different dietary preferences.
