Cross pollination has become a very popular notion in the snack industry, which is evident with new releases like the Hostess Brownies that are made with Butterfinger candy pieces for an intensely sweet dessert.
The snack brownies are crafted like traditional cakes that have been topped with lots of crushed candy bars to merge the flavor of the confection with the chocolate. This creates a satisfying texture and taste experience that is one half cake and one half crunchy to acknowledge consumer preference for foods with a unique mouthfeel.
The Hostess Brownies made with Butterfinger are available now in multipacks and single serve formats at retailers nationwide, and come as the latest creation by the brand that focuses on peanut butter-enriched treats.
Candy Bar-Infused Brownies
These Hostess Brownies are Packed with Butterfinger Bits
Trend Themes
1. Candy Bar-infused Desserts - Opportunity to create more candy bar-based desserts and snacks by incorporating different types of candy into baked goods.
2. Mixed-texture Foods - Opportunity to develop foods with contrasting textures to appeal to consumers' interest in unique mouthfeel experiences.
3. Hybrid Snacks - Opportunity to create new snack products by combining two or more existing snack concepts, such as candy bars and brownies.
Industry Implications
1. Confectionery - Opportunity to create new candy products by collaborating with baked goods companies to incorporate candy into desserts and snacks.
2. Bakery - Opportunity to expand product offerings by developing candy bar-infused baked goods and snacks.
3. Snack Foods - Opportunity to capitalize on consumer demand for unique and innovative snack experiences by developing hybrid snacks like candy bar-infused brownies.