Those who love the taste of pork rinds but desire a gluten-free and vegan alternative will now be able to indulge in Snacklins, which put an entirely plant-based spin on the popular puffed crisps—as the brand describes, Snacklins are "cracklins without the pork."
The meat-free puffed vegetable crisps only contain yuca, mushrooms, canola oil and seasonings to make up various flavors like Barbecue, Miso Ginger and Chesapeake Bay. Due to the light and low-calorie nature of the puffed crisp snacks, Snacklins' packaging encourages consumers to "eat the whole bag."
With a growing number of consumers rounding out their diets with more vegetables and less meat, they are seeking out better-for-you versions of their favorite snack products that offer a fresh new take on a familiar form.
Key Themes Behind This Trend
- Plant-based Snacks
- Opportunity to develop more plant-based alternatives to traditional snack products like pork rinds.
- Gluten-free Alternatives
- Potential to create gluten-free versions of popular snacks, catering to the growing demand for gluten-free options.
- Low-calorie Snacks
- Opportunity to introduce low-calorie snacks that can be consumed guilt-free, appealing to health-conscious consumers.
Where This Applies
- Snack Food Industry
- The snack food industry could explore the development of innovative plant-based snacks to cater to the rising demand for healthier alternatives.
- Gluten-free Food Industry
- The gluten-free food industry can capitalize on the trend by creating gluten-free versions of popular snacks, expanding their product offerings.
- Health Food Industry
- The health food industry can tap into the trend by creating low-calorie snack options that are both tasty and nutritious, appealing to health-conscious consumers.
