Nuts have become the snack food of choice as consumers increasingly favor their health benefits and convenience. According to Innova Market Insights, the nuts and seeds category accounted for more than 37 percent of snack food launches in 2013, with savory or salty snacks taking the remainder.
Interest in health has been a key driver in the market in recent years with the growing positioning of nuts as a healthy snack. Nuts are suitable for year-round consumption, both as an impulse snack and as a planned snack for sharing during in-home family and social occasions. In fact, recent IRI data found 41 percent of Americans choose nuts as an evening snack.
Consumers love the convenience and healthy halo of nuts, but when it comes to nuts, shelf life depends on a variety of factors such as the type of nut, nut specifications, processing and packaging. This topic will be discussed during the Food Product Design track of the SupplySide West Education program, sponsored by BASF, Tuesday, Oct. 6 from noon-12:50 p.m. I invite you to join David Stuart, Ph.D., technical expert, Turkish Hazelnut Promotion Group, who will lead the “Better Taste & Product Safety: Shelf Life Optimization Techniques and Technologies for Nuts" session.
Attendees will learn about the oils found in nuts, their relative stability, critical specifications for raw materials, how to handle and store raw kernels, roasting recommendations for flavor, and safety and technologies available to extend shelf life. Particular focus will be paid to premium nuts, including hazelnuts.