bake - March 2018 - PAN32


Snacking Breads
To gain appeal to more customers and establish a
more diverse clientele, panaderias need look no further
than traditional pan dulce and filled empanadas, as
well as other snacks, that are increasingly popular with
today's consumers.
An insightful new report from Technomic reveals
that Hispanic items such as conchas, churros, tortas and
empandas are appealing as a snack to at least half of all
Americans when they make food purchases outside the
Consumers are more likely to try less familiar
offerings if they are marketed as a snack rather than
a full meal, the report shows. Fifty-five per cent of
consumers, including 63% of Gen Zers and millennials,
are more likely to try new or unique flavors in a snack
than as an entree.
Restaurant operators may also "snackify" a Hispanic


food to make it more appealing. Mini tacos, empanadas or
tortas offer less food but more allure.
Portable snacks are even more appealing to
consumers, with 62% of consumers saying they like to
eat snacks on the go, including 73% of millennials, 72%
of Gen Zers and 70% of Gen Xers.
"Street foods are hot right now, and many are
easily translatable as on-the-go snacks," the report said.
"Operators should promote items like churros and elotes
as highly portable snacks."
Focusing on the regional aspect of Hispanic snacks is
key to drawing consumers concerned with transparency.
Calling out a snack as a Salvadoran pupusa instead of
merely a pupusa or Venezuelan arepas instead of just
arepas will help consumers understand the influences
behind the food they are eating.
"Consumers now more than ever want to know


Table of Contents for the Digital Edition of bake - March 2018