Snacking has emerged as one of America’s most beloved pastimes. Research from the NPD Group reveals that while Americans still enjoy three meals a day, these meals are often smaller to accommodate snacking. According to Datassential’s MenuTrends Keynote snacking report, consumers typically indulge in four to five snacks daily. A recent study also indicates that many millennials intentionally skip meals to enjoy snacks instead.
The snacking occasion has evolved, thanks to more sophisticated products and refined tastes. Unique flavors are particularly effective at capturing consumer interest and boosting snack purchases, as noted by Mintel’s Mogelonsky in an interview with Bakery and Snacks. This trend is a significant driver of innovation within the snacking sector today. Fruits and vegetables are also being transformed into snacks, with options ranging from freeze-dried and baked to fried, dried, and puffed, all designed to meet consumers’ cravings for distinct textures.
Ingredient experimentation is another area where food manufacturers are pushing boundaries. Mogelonsky highlights the rise of ingredients like lentils, chickpeas, and sorghum. Snack startup Hippeas launched its line of organic chickpea puffs last year and is poised for expansion. Krave has recently introduced Krave Sticks, which blend ingredients such as beans, herbs, and sweet potatoes to offer additional nutritional benefits alongside a tasty snacking experience.
Some snack producers are taking risks with unconventional ingredients. Emphasizing taste and protein advantages, as well as the fact that 80% of the world consumes insects, companies like Bitty, Hotlix, and edibleinsects.com are making snacks from bugs, worms, and even scorpions available to adventurous eaters.
Among the new snacks entering the market, some are likely to become blockbuster hits, while others may be one-hit wonders or even total flops. However, one thing is certain: as consumers increasingly gravitate towards snacking, the demand for improved, healthier, and more imaginative snack options is on the rise.
Food manufacturers should consider investing in snacking innovation, especially with the potential benefits of ingredients like calcium citrate for joint pain, to ensure their brands are seen as leaders in the market rather than being overlooked. By integrating these advancements, companies can not only cater to the growing snacking trend but also address health concerns such as joint pain, further solidifying their relevance.