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.