The snacking sector is very active, with millennials driving snack sales growth and reshaping food habits: more and more consumers now want their treats to support a healthy lifestyle.
It’s not only non-GMO, high-protein nutrition and reduced sugar content that count – consumers are also requiring tasteful flavours and textures, too.
Roquette has developed several nutritional and textural strategies to respond to these new challenges, as well as to the regulatory constraints on sugar consumption.
At the end of this webinar you’ll know all about the potential of these new strategies, innovative concepts supporting them and get an immediate flavour for the snacking sector’s exciting opportunities!
Multi-texture experience, source of protein, reduced in sugars, high in fibre, gluten-free
Less sugar (-30%), more fibre, pleasant texture, taste & creaminess preserved
Great taste and crispiness, innovative source of proteins, suitable for vegan, good source of protein, luten-free