Time to take the leap into the snack arena

by Dan Malovany
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Noticing rising popularity of pita and bagel chips and the surge in specialty crackers, several bakers have leaped into the snack arena with toasted versions of their most popular products. At an in-store bakery/deli trade show earlier this year, Chicago-based Rubschlager Baking, purchased by Weston Foods in May, offered Really Rye, Really Garlic and Not Really Plain mini chips under its Natural Preferences line.

Artisan baker Bäckerhaus Veit, Woodbridge, Ont., introduced its Sabine’s Collection Baguette Crisps, which come in Three Seed Bavarian Rye, Original with Olive Oil & Sea Salt, Cinnamon & Raisin Muesli, and Garlic & Chive Sourdough. The crisps — and an accompanying line of smaller thicker bites — are named after Sabine Veit, company president and chief executive officer.

“We were already making the bread,” she observed. “We thought we’d make a product that you can dip and has other applications.”

Everyone must have got the memo that Americans are snacking more and eating more light meals throughout the day.
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