Cavatappi carbonara, Rigatoni basil pomodoro and Spicy miso ramen are three flavorful ways to enjoy S’noods, which makes gluten-free pasta chips. While the cavatappi and the rigatoni crackers are shaped and then air-popped, the ramen variety begins as a dough that is baked.
S'noods got its start when Chef Lauryn Bodden competed on Netflix's Snack vs Chef, and won a cash prize that helped to catapult the CPG snack brand.
Like these pasta chips, some other traditional dinner foods have successfully transitioned into snackable items, catering to a growing snacking culture. "Since the pandemic, everyone was snacking," Bodden told Food Business News, "I mean, people are snacking three times a day now, and more and more. It didn’t seem crazy to turn [a pasta] dish into a small-sized snack."
Snackable Pasta Chips
S'noods Turn Pasta from a Dinner Staple into Mid-Day Bites
Trend Themes
1. Snackable Pasta Chips - Revolutionizing the snack industry by transforming traditional dinner staples into convenient mid-day bites.
2. Growing Snacking Culture - Catering to consumer demand for increased snacking occasions, leading to the innovation of novel snack options like S'noods.
3. CPG Snack Brands - Emerging as a competitive market segment with opportunities to capitalize on the intersection of convenience and flavor.
Industry Implications
1. Food and Beverage - Exploring new product development in the snack sector by adapting familiar flavors and formats to meet evolving consumer preferences.
2. Culinary Competitions - Serving as launchpads for culinary entrepreneurs to introduce innovative snack concepts that bridge the gap between mealtime and snacking occasions.
3. Consumer Packaged Goods (CPG) - Positioning snack brands in the CPG sector to leverage changing consumption habits and capitalize on the demand for convenient, flavorful products.