Nuts, seeds and dried fruits are often thought of as must-haves for making a base of granola, but EFFI (Eco Friendly Foods Initiative) Foods is challenging this notion with its recently released line of Chickpea Granola products.
The legume-based products launched at Natural Products Expo West aim to show that chickpeas are delicious in more than just hummus. The line of Chickpea Granola includes three varieties: Almond Butter Walnut and Pecan & Pumpkin, both of which are fortified probiotics and sacha inchi (also known as the sacha peanut or mountain peanut), as well as Wholesome Raspberry, which also includes probiotics and baobab.
Like many sweet granola mixes that currently line the shelves of stores, these ones feature familiar ingredients like organic maple syrup and organic coconut sugar as sweeteners.
What's Driving This Trend
- Legume-based Granolas
- Chickpea granola challenges traditional ingredients like nuts, seeds and dried fruits providing new opportunities for legume-based granola products.
- Probiotic-enriched Granolas
- The addition of probiotics to granola opens up opportunities for gut health-boosting breakfast foods.
- Alternative Sweeteners in Granola
- The use of alternative sweeteners, such as organic coconut sugar and organic maple syrup, in granola creates disruptive innovation opportunity in the breakfast foods market.
Who This Affects Most
- Food
- The food industry can adapt to new consumer tastes and demands by exploring opportunities to develop innovative and healthy legume-based breakfast foods.
- Health and Wellness
- The health and wellness industry can leverage the trend toward probiotic-enhanced foods to develop new products that support digestive health.
- Organic and Natural Products
- Organic and natural product manufacturers can take advantage of the interest in alternative sweeteners by exploring innovative ways to sweeten foods without relying on conventional refined sugars.
