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Mondelēz tests new snack bar made using novel technologies

Mondelēz International’s Dirt Kitchen brand is testing a better-for-you snack bar created using a technology that can combine different ingredients without the use of binders and added sugar.

The technology, developed by Torr FoodTech in Israel, uses mechanical pressure and processes like ultrasound energy to create a product with a unique multi-texture and sensorial taste profile as compared to a typical bar.

Dirt Kitchen, which was created through SnackFutures, Mondelēz’s innovation and venture arm, has so far focused on chip-like snacks made of vegetables like tomatoes, zucchini and green beans. The process developed by Torr enables the use of other ingredients to expand the flavour profile of the brand geared toward a consumer looking to eat healthier.

The companies plan to roll out the four flavours — tomato, raisin and black pepper; apricot, beets and pumpkin seeds; almond, raisin and carrot; and apple, cinnamon and carrot — in about 50 of the few hundreds stores that currently carry Dirt Kitchen, and on the brand’s website. 

Mondelēz and Torr will reassess after three to six months once they have collected consumer feedback before determining how to move forward.

We recently reported on a similar US startup product, the creation of SOUND Bite, protein bars created by using ultrasonics to gently vibrate dry ingredients into a shape without the use of high heat. insights:

Mondelēz has made a name for itself with household staples such as Oreo, Ritz and Triscuit but the snacking giant is preparing for a future where consumers will want variety that in many cases is healthier for them.

About a year ago, Mondelēz invested in Torr, and now a year later it is bringing the company’s cutting-edge technology to one of its own, albeit smaller brands, in what amounts to a low-risk bet on the future.

Rob Hargrove, executive vice president of research, development and quality at Mondelēz, said the new offerings include a number of firsts for the company. Torr was SnackFutures’ first investment in a food processing technology as opposed to a specific food brand.

It also taps into Dirt Kitchen, one of the first brands the Mondelēz incubator created in-house as part of a broader effort to find and create early-stage snack brands. In addition, the bars debut a unique multi-texture and maintain the nutritional values of the original ingredients because they are not subjected to high temperatures.

“It’s a texture that I don’t think consumers have really experienced before in any of their snacking,” Hargrove said. “We’re excited about the potential for this technology. We’re going to know in six months whether our excitement is well founded.”…. Read the full article here

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