Indulgent snacks, although still the leading category, are not surging as occurred during the COVID-19 pandemic when consumers sought comfort in their choices. Better-for-you snacks, increasingly sought by GLP-1 medication users, are showing signs of modest growth, especially products with elevated levels of protein and fiber.

Ingredients may fit into snacks appealing to GLP-1 users and reduce egg ingredient levels in the snacks, a cost-savings benefit, said Jay Johnson, chief operating officer for Healthy Food Ingredients, Fargo, ND.

“Using chia or flax seeds as an egg replacement presents a unique opportunity in GLP-1 food development,” he said. “Not only do these seeds provide the necessary binding properties for recipes, but they also deliver essential fiber that supports digestion, satiety and metabolic well-being. Also, flax and chia provide heart-healthy attributes with omegas and healthy fats.

“HFI offers both whole and milled chia and flax for a clean label and good fiber source. We also have blending capabilities to include freeze-dried avocado powder to increase fiber impact. In addition, we can add hemp protein powder in a blend to increase protein.”

Read the full article from Food Business News here.