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HEALTHY OPTIONS FROM PAGE 41 Mr Driver adds that consumers are becoming more “savvy” and demanding “products that fit within a certain nutritional standard”. “The customer understands nutritional information and seeks clean labels valuing levels of protein, fibre and sugar content, \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\[as well as products that are\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\] gluten, preservative and nut free,” he said. “With veganism becoming more mainstream and plant-based diets surging in popularity, the demand for vegan snacking options has grown exponentially. People are increasingly interested in the health benefits of a vegan lifestyle, as well as dairy-free options for diet intolerances.” Mr Driver adds that consumers are also looking for healthier alternatives to confectionery bars, which is why chocolate-flavoured protein bars have become popular. Given his wealth of experience within the industry, what is Mr Driver’s advice to the P&C channel for improving healthy option offerings? It’s about positioning, promotions and sampling campaigns, he says. “Better-for-you snack bars need to be front and centre, and visible to the customer,” he said. “Any stores that have specific focus areas/displays driving these products will always outperform other stores, due to stronger category visibility and brand awareness of healthier products.” Additionally, he says, effective “sampling campaigns are very important to support trial and then repeat purchasing”. “It allows customers to try how good some of these products really are,” he said. Showcasing healthy options Foodservice Australia Exhibition Manager Liz Shaw is promoting the organisation’s upcoming trade show in the annual series that alternates between Melbourne and Sydney. She says Foodservice Australia 2021, to be held in June in Melbourne, “will focus on bringing the industry together to reconnect and rebuild”. “The business-to-business trade event connects suppliers with the foodservice, hospitality, retail and convenience sectors,” Ms Shaw said. “Thousands of chefs, restaurateurs, 42 CONVENIENCE WORLD MAR/APR, 2021 “It’s now easier to find protein packed into all kinds of snacks, including chips, chocolate, ice cream and yoghurt, as well as the more traditional bars." cafe owners, retailers, c-store owners, bakers, pâtissiers, caterers, suppliers and producers will gather for three action-packed days \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\[and\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\] can expect to discover over 450 exhibitors and aisle upon aisle of new products and fresh ideas on show. The show will be held from 27-29 June at the Melbourne Convention and Exhibition Centre. Ms Shaw says the health trend has had a huge impact on the convenience sector. “Consumers are now expecting to see the range of available options include healthier alternatives,” she said. “Foodservice Australia exhibitor Chobani has seen increased interest from stores wanting to stock their yoghurt range. “Fresh options are also a great asset to a convenience store. Sandwich and wrap supplier and exhibitor Azura Fresh has a wide range of options to service the lunch grab-and-go market. Grab-and-go snacking options remain a popular choice.” Asked what Foodservice Australia has observed in terms of company innovations and NPD activity, Ms Shaw says protein-rich products and healthy beverage alternatives are key innovation areas to watch. “High-protein snacks have been a hit with health enthusiasts for a long time now, but the innovation in this space is increasing,” she said. “It’s now easier to find protein packed into all kinds of snacks, including chips, chocolate, ice cream and yoghurt, as well as the more traditional bars – and let’s not forget those plant-based protein bars. “Plant-based protein bars and those with minimal ingredients are captivating a much wider market and come as a fresh alternative to whey-based bars. Foodservice Australia exhibitor Veego offers a wide range of plant- based, natural ingredient protein bars, including favourites like peanut butter and banana bread.” With health trends having given rise to healthy beverage alternatives, “consumers are now looking for low sugar or healthier beverage options to grab and go over traditional soft drinks”, according to Ms Shaw. TO PAGE 44