Summer Fancy Food Show
Scott's Protein Balls launches new flavor, focuses on taste, nutrition and activism
“Scott and Lori came to me because they were looking for a higher protein count…I came up with a signature recipe that we collaborated on,” Williams explained.
Williams, who was also an executive chef in New York’s culinary scene, formulated Scott's Protein Balls with plant-based proteins and probiotics, like pea protein, chicory root fiber, broccoli seed powder and MCT oil.
The brand showcased its new Peanut Butter Cup, which is the first flavor of the organic line. Mint Chocolate Chip, Brownie Batter, Confetti, Snickerdoodle, Java Peanut Butter and Red Velvet were also featured at the show made from organic and/or natural ingredients.
Each bag contains 20 protein balls with three grams of protein and 70 calories in a resealable bag. Whether it’s indulgent or a healthy indulgence, consumers are looking for both convenience and portion control in their snacks. An IRI study found that 51% of consumers are looking for snacks on-the-go, even if they're at home, highlighting the opportunity for brands to enhance the snacking lifestyle through ingredients, flavor, nutrition and ease.
Purpose-driven values can offer differentiation and customer retention in a saturated category
Levine and her husband, Scott Levine, launched Scott's Protein Balls after she was diagnosed with breast cancer. She explained to FoodNavigator-USA that during her treatment, she was looking for clean, whole ingredients that also offered nutritional benefits. After five years of being cancer-free, Levine continues her passion for health, sharing that proceeds of Scott's Protein Balls will go towards the Breast Cancer Research Foundation, which is printed on the front of the package.
Front-of-pack messaging continues to shape consumers' preferences towards brands with a purpose. A 2021 study found 82% of consumers reported that the brands they buy stand for a greater mission or purpose. While the difference between reported behaviors and actual behaviors can be vast, it’s worth noting the role authentic and active brand messaging can play on connecting with consumers.
The snack bar discussion continues
FoodNavigator-USA will host a free snack bar webinar, Raising the Snack Bar: Exploring Growth Drivers, Innovations and Consumer Cravings, on July 26 at 11:30 AM CT.
From high-fat, moderate protein, ultra-low carb bars targeting keto fans, to the next generation of refrigerated bars, the snack bar panel will explore what’s happening in the snack bar space, which functional ingredients are trending, what consumers are looking for on the Nutrition Facts panel and ingredients list, and category differentiation in a saturated market.
Our expert panel includes:
- Sarah Philips, vice president, Emil Capital Partners
- John Olsen, brand marketing director, KIND Bar
- Julia Shapiro, VP brand and content, ALOHA
- Scott Dicker, market insights director, SPINS
- Deniz Ataman, deputy editor, FoodNavigator-USA
To register, please follow this link: https://www.foodnavigator-usa.com/Events/Raising-the-Snack-Bar-Exploring-Growth-Drivers-Innovations-and-Consumer-Cravings
