Snack innovations center around protein, global flavors and children’s products.

Economic factors also shaping today’s snack industry.

Stevia, monk fruit and allulose may assist in creating foods attractive to users.

Erythritol, allulose, stevia and flavor-maskers all may assist.

Changes come for sugars and saturated fat.

Says Dietary Guidelines for Americans should consider income levels, race and culture.

Consumers still prefer caloric sweeteners; honey is favored.

Sauces, dressings and marinades are fertile ground for flavor ideation.

Consumer perception of "clean" influenced by processing methods and packaging.

Bakers look for ways to subtract added sugar.