At a time when protein snacks are everywhere, Pandy launched a 100% vegan Lentil Sticks snack in a barbecue flavor, offering a lighter and more nutritious alternative to classic potato chips. These crunchy snacks are primarily made with red lentil flour, and boast 13% protein per bag, plus they share a sweet and smoky flavor from a savory ingredient blend of natural flavoring, spices, tomato, garlic, onion and molasses powders, and smoked salt.
Pandy's new barbecue-flavored Lentil Sticks join several other varieties, like tangy Dill & Chives, indulgent Truffle & Cheese, creamy Ranch and more, appealing to the varied preferences of plant-based snackers and others who enjoy the taste of crispy, lower-fat, better-for-you bites.
What Makes This Trend Stand Out
- Legume-based Protein Snacks
- The surge in snacks made from lentils and other pulses is reformulating traditional chip categories into lower-fat, higher-protein alternatives.
- Flavor-forward Plant-based Crunch
- Bold, smoky and gourmet flavor profiles demonstrate consumer appetite for plant-based crisps that deliver indulgent taste without animal ingredients.
- Modular Snack Variety Expansion
- A proliferation of distinct flavor SKUs points to scalable platforms for customizable, nutrient-dense snack lines that cater to varied preferences.
Sectors Adopting This
- Snack Food Manufacturing
- Clean-label, legume-flour production methods are reshaping cost structures and nutrition claims within savory snack manufacturing.
- Plant-based Ingredients Supply
- Rising demand for pulse flours and concentrated natural flavor blends is increasing revenue opportunities for suppliers focused on protein-dense, plant-derived inputs.
- Food Packaging and Shelf-stability
- Advances in moisture-barrier and resealable packaging are extending shelf life and altering portioning expectations for lighter, crispy plant-based snacks.
