Several exhibitors showcased innovative meat snacks at Natural Products Expo West, held March 10-13 in Anaheim, Calif.
True jerky products made from all types of meat--including beef, bison, chicken, poultry, turkey, venison and wild boar--dominated the exhibit floor at Natural Products Expo West 2016. Most carried descriptors such as all-natural, craft, gluten free, grass fed, local and made in America. Flavor trends included Asian, barbecue and hot peppers.
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To create differentiation in the increasingly crowded jerky category, marketers are giving their products culinary twists. This includes in cut, flavor and product positioning.
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Sausage-style snacks are riding the coattails of jerky snacks. These tend to be either high-moisture, softer-texture products that are easier to chew or dried, dehydrated sausage slices that crunch.
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Mixing all types of meats with fruits, nuts, seeds and vegetables, and putting them into bar format seems to be the latest craze in the meat snack category. The other emerging concept is creating trail mix-type products that include pieces of meat jerky.
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What’s next after meat snacks? For EPIC Provisions, it’s a new line of animal fat cooking oils made from cage-free duck, grass-fed beef tallow and pasture-raised pork. The company is also launching ready-to-drink bone broths packaged in apothecary-style jars, which are intended to be merchandised next to smoothies, juices and teas.
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