According to the NPD Group’s Snacking in America 20121 report, “Many consumers are eating smaller main meals and adopting the five-meals-a-day plan where snacks are planned into a person’s daily nutrition requirements.” As a result, there is an increase in portable foods options in the market that satisfy both health and hunger needs.

According to Greg Jones, consulting partner with b2b Solutions, LLC, convenience store sales of salty snacks grew 24% in the past five years; and stores are even offering all-natural whole grain and gluten-free options, reflecting a national trend.2 Snack giant Frito-Lay even developed an easy-to-read gluten-free icon (GF) for its packages, to assist gluten-sensitive consumers in choosing appropriate snack foods.3

PepsiCo led the way into the alternative healthy snack food market when it acquired then-small Stacy’s Pita Chip Co., back in 2005.4 Since then, the pita chip has become a staple in the diet, and to provide consumers additional choices, Stacy’s now makes six varieties of chip plus three varieties of crisp. Another once-small manufacturer, Terra Chips, has experienced soaring sales with its tasty vegetable chips made of yucca, taro and parsnip.5

Innovative manufacturing methods also arise with the development of healthier products, with the vacuum frying method being the preferred frying method for vegetable chip manufacturers. In a study by the Journal of Food Science, vacuum frying produced potato chips absorbed 50% less oil than atmospheric-fried chips, whereas an apple chip prepared using the same method absorbed 25% less oil.6

Popcorn, a natural whole grain and gluten-free food, has entered the chip section in new and surprising ways. Some manufacturers are developing hybrid popcorn chips—appealing to weight-conscious consumers. The rise in sweet-and-salty kettle corn and other “lite” popcorn items has been fueled by well-respected health sites such as Livestrong, which recommends packaged popcorn as one of its “Top 10 Snack Foods to Lose Weight.”7

So far, the market for healthy chips and snacks is showing no signs of slowing down. Consumers crave salt and crunch, but they don’t want to feel guilty about what they’re eating. And they’re growing accustomed to exotic, healthful offerings that contain foods they might not normally eat.

This is a significant opportunity for our industry to create new and different products from a full palette of colorful and wholesome ingredients. Finding that magic combination of nutrition and flavor is what has made alternative chips mainstream fare in the snack food world.