Data Sheet

New cake solution taps into ‘snackification’ trend

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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

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