The jerky category is seeing a burst of innovation from new flavors and styles to plant-based varieties, reports The Wall Street Journal. There were 174 new jerky foods launched in 2018, up 66 percent from the year prior and almost twice the number from five years ago, according to Innova Market Insights. Sales of meat-based jerky rose 5.6 percent to $1 billion in the year ending Feb. 24, according to SPINS, while plant-based "meat" snack sales grew 13.3 percent to $4 million.
Whole Foods Market plans expand into plant-based jerky items over the next year, while Jack Link's Protein Snacks thinks the future of jerky is chicken.
Lyons Wyatt, an EVP focused on snacking trends at IRI says the category delivers on many of the current food fads, as jerky is often high in protein, low in sugar, and delivered in convenient packaging without need for refrigeration. Full Story
Related: Biltong Gaining Popularity in US; Top Food Trends 2019.
from Foodservice http://bit.ly/2XIlSlX
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