At the SNAXPO convention March 16–19 in Phoenix, seasonings, flavors and ingredients producer Wixon handed out samples of four different flavors of low-sodium macaroni and cheese. They've created distinct tastes for four generations based on research about what each looks for in a snack.
The company found that baby boomers (ages 48–66) likes healthy takes on classic comfort foods. The snack developed for this group is a sharp cheddar and port mac and cheese with deep red wine notes. For Gen X (ages 32–47), who prefer familiar, commercial tastes, Wixon will offer a baked macaroni and cheese with crunchy topping. Gen Y (ages 19–31) will get sriracha mac and cheese to suit their more adventurous tastes, and Gen Z (ages 8–18) will get a product with ketchup notes to suit their more snacky tastes.
All products will offer 33–50% sodium reduction from traditional macaroni, as they'll all incorporate Wixon's KCLean Salt, a lower-sodium product that Wixon says looks and tastes exactly like table salt.
