May 5, 2015
![6 savory ingredients taking over the snack aisle 6 savory ingredients taking over the snack aisle](https://eu-images.contentstack.com/v3/assets/blt09e5e63517a16184/bltafc06db067aebac6/64cbf83cdb0bcc7a8de33eaa/NewHopeNetwork_Horizontal_RGB.png?width=700&auto=webp&quality=80&disable=upscale)
Also known as garbanzo beans, chickpeas are featured in Maya Kaimal's Chickpea Chips, a line of Indian snacks, and The Good Bean's snacks. They're also the first ingredient in Kashi's Hummus Crisps.
Garden of Eatin' has been adding black beans to tortilla chips for a while now, but snack options using one of America's most popular beans are quickly expanding. Beanfields, Way Better Snacks and Beanitos all make tortilla-like chips with black beans as a key ingredient; Beanitos rounds out its portfolio with a line of flavored chips as well as cheesy "puffs" that use pinto and navy beans as well. Mediterranean Snacks, meanwhile, offers "Bean Stalks," a crunchy mix that uses red pintos, cannellini beans and green peas.
A trending ingredient in protein powders and bars, pea protein has made its way into Simply Protein Chips, which come in spicy chili, herb and garlic, barbecue tomato, and your basic salt and pepper.
Simply 7 strikes again, also with a few flavors, including jalapeno and creamy dill. Mediterranean Snacks also offers baked chips made mainly with a lentil-chickpea mix.
I Heart Keenwah offers quinoa-based flavored puffs, and Simply 7 has a few flavors of quinoa chips. Wild Roots has also gotten in on the game with red quinoa-chia WildChips.
Boulder Canyon gets some credit for working an underappreciated bean into a tasty tortilla-esque chip, even if they aren't the first ingredient. Hilary’s also makes a tasty vegan adzuki bean burger.
As demand for gluten-free foods, whole-grain ingredients, high protein content and heritage grains explodes, the market opportunities they open up are endless—and brand after brand has found ways to satisfy these health-conscious criteria, simultaneously, by innovating in the snack aisle. We take a quick look at some of the latest ingredients turning up in chips and crackers, the longtime domain of refined wheat and corn.
As demand for gluten-free foods, whole-grain ingredients, high protein content and heritage grains explodes, the market opportunities they open up are endless—and brand after brand has found ways to satisfy these health-conscious criteria, simultaneously, by innovating in the snack aisle. We take a quick look at some of the latest ingredients turning up in chips and crackers, the longtime domain of refined wheat and corn.
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