FIELD + FARMER is venturing beyond dips, dressings and juices with the announcement of its latest product, refrigerated snack bars. These produce-forward snacks are clean-label, low in sugar and powered by plants and they emphasize freshness, since they are meant to be stored in the fridge.
Created to respond to consumer preferences for natural and fresh food, these produce-forward refrigerated snack bars can be found in indulgent varieties like Cocoa Brownie with beet, Carrot Cake with sweet potato and Peanut Butter Cookie with butternut squash listed as the primary ingredient. These health-focused refrigerated snacks all use fresh fruits or veggies as the first ingredient and their recipes contain no preservatives, vegetable powders, chemicals or GMOs.
What's Driving This Trend
- Refrigerated Snack Bars
- Creating fresh and healthy snacks that require refrigeration is a disruptive innovation opportunity for companies wishing to meet the growing demand for health-focused food products.
- Produce-forward Snacks
- There is an opportunity for companies to focus on making snacks that put fruits and vegetables first in an effort to capture the growing consumer preference for natural and fresh food.
- Clean-label Snacks
- Creating clean-label snacks with fewer ingredients and no preservatives, chemical, vegetable powders, or GMOs can be a disruptive innovation opportunity for the food industry to meet the growing demand for health-focused food products.
Who This Affects Most
- Healthy Snacks
- There is an opportunity for the food industry to expand its offerings of refrigerated snack bars using fresh fruits and veggies as primary ingredients to provide health-focused food products.
- Fresh Food
- Companies that focus on providing fresh food options can leverage the trend towards produce-forward refrigerated snacks to meet consumer demand for natural and fresh food products.
- Clean-label Foods
- There is a disruptive innovation opportunity for companies creating clean-label snacks with fewer ingredients and no preservatives, chemical, vegetable powders, or GMOs to meet the growing demand for health-focused food products.
