GLOBAL
SNACK BAR FLAVOR TRENDS2015
PAGE 2
THE WORLD OF BARS
A GLOBAL PRODUCT SNAPSHOT
Sesame Seed (Ukraine)
Seaweed (Thailand)
Quinoa & Amaranth
(Argentina)
Chia & Young Barley
(Finland)
Tomato(Japan)
Papaya, Pineapple,
Coconut
(New Zealand)
Raspberry &
Pomegranate
(Australia)
SAVORY
Sweet
Chili(UK)
Anchovy & Almond
(S. Korea)
Sea Salt (UK)
Mango Twist
(Canada)
Coconut & Date
(Finland)
Cranberry, Honey,
Cashew
(S. Africa)
Jackfruit (India)
Black Cherry-Moringa
(US)
Inca Berry & Orange
(Finland)
FRUIT DRINK INSPIRED
Cappuccino
(Norway)Matcha Green Tea
(Japan)
UNIQUE
Cacao, Hemp,
Walnut (US)
Ginger-Clove (India)
Butter Flapjack
(Greece)
Ginger Bread
(Netherlands)
Rhubarb & Custard (UK)
Fruity Popcorn (Ireland)
3
GLOBAL TOP FLAVORS
BARS
Chocolate
Strawberry
Peanut Butter
Apple
Berry
Banana
Coconut
Cocoa
Caramel
Almond
Blueberry
Strawberry & Yogurt
Cranberry
Peanut
Honey
1-5 6-10 11-15
4
EMERGING FLAVORS
BARS
Baobab
Blackcurrant
PomegranateBarley
Brazil Nut
Rocky Road
Sea Salt
Sweet Potato
Tiramisu
Walnut
Ginger
Coffee
Cinnamon & Brown
Sugar
Cashew
5
TRENDS IMPACTING
BARS
Mass Grainia Snack Time
SophisticationRestricted Branding
Supplemented Energy Imitation Indulgent Veggie Ubiquity
Vegetables are being integrated
into products and recipes more
and more, many times in foods that
wouldn’t traditionally use them.
Younger consumers are turning to
products other than coffee to get
their caffeine fix, and its not just
energy drinks.
Instead of giving up unhealthy
foods, consumers are modifying
them or modifying healthy foods to
feel indulgent.
Products that talk about what’s
NOT in them are really speaking to
health-conscious consumers.
Snack products are increasingly
being revamped to reflect adult
tastes and schedules.
Grains and seeds attract
consumers who are seeking
healthy super foods that are easy
to eat and take on the go.