Data Sheet
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
