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Cheesy Vegan Pretzel Nuggets

Quinn Created the First Plant-Based Cheezy Filled Pretzel Nugget

— October 6, 2021 — Lifestyle
Quinn created the world's first gluten-free and plant-based filled pretzel nugget, making it easier for gluten-sensitive and vegan consumers to enjoy a classic snack. These free-from pretzel snacks feature a savory cheese-like filling and a crunchy outer shell and they speak to consumers who are looking for treats that are free from corn, soy, dairy and more.

These nutritious pretzel bites are made with a blend of lentil flour and other root vegetables and the ancient grain sorghum. The unique free-from snack is naturally gluten-free thanks to the use of this resilient and beneficial grain, which also happens to be extremely tolerant of environmental stresses and useful for recovering groundwater thanks to the unique powers of its root system.
Trend Themes
1. Plant-based Snacks - The rise of plant-based snacks creates an opportunity for innovative startups to create more flavorful and healthier snack options.
2. Gluten-free Options - As more consumers are seeking gluten-free snack options, there is a need for innovation in creating more flavorful and affordable gluten-free snacks across different categories of food.
3. Sustainable Food Production - The use of sustainable and resilient grains like sorghum presents an opportunity for companies to develop more eco-friendly products while addressing the issue of food insecurities in certain regions.
Industry Implications
1. Snack Manufacturing - Innovative snack manufacturing companies can tap into the growing plant-based and gluten-free markets by developing free-from snacks that are both delicious and affordable.
2. Health Food Stores - Health food stores can expand their product lines and appeal to a wider range of customers by offering more plant-based and gluten-free snack options that are also sustainably produced.
3. Agriculture and Food Production - Farmers and food producers can explore the use of sustainable and resilient grains like sorghum to address issues of food insecurity and promote eco-friendly food production methods.
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