Data Sheet

New cake solution taps into ‘snackification’ trend

Format: PDF file | Document type: Data Sheet | Promoted Content

This content is provided by Arla Foods Ingredients Group P/S, and any views and opinions expressed do not necessarily reflect those of

New cake solution taps into ‘snackification’ trend

New cake solution taps into ‘snackification’ trend

According to research by Nielsen[1]​, 45% of all consumers regularly consume a snack as a meal alternative. Of these, 52% do so at breakfast, 43% at lunch and 40% at dinner. This phenomenon – known as snackification​ – is redefining how people eat and driving demand for healthier and more nutritious snacks that are considered a suitable replacement for a traditional meal.

Do you want to take part of this growth opportunity?

At IBA we introduced a brand new Snack Cake​ solution - perfect on-the-go alternative to a sit-down meal, offering excellent taste and containing up to 10% whey protein and 200mg of calcium in a 21g serving with only 100 calories​.

We also introduced our unique gluten-free solutions​ made from functional whey proteins that make your dough pleasant and easy to handle as one with regular flour/gluten. A 100 % natural and clean label ingredient used in products ranging from cakes to pizza giving you a competitive advantage.

Contact us now and let us discuss the future of baking!

The Arla Foods Ingredients team

Related resources from Arla Foods Ingredients Group P/S

Show more

Supplier info centre