Snacking has emerged as one of America’s beloved pastimes. Research from the NPD Group indicates that while Americans continue to have three meals a day, many of these meals are now smaller to accommodate snacking. According to Datassential’s MenuTrends snacking report, consumers typically enjoy about four to five snacks daily. A recent study also revealed that many millennials purposefully skip meals in favor of snacking.
The snacking occasion has been enhanced by more refined products and diverse tastes. Unique flavors are particularly effective at grabbing consumer attention and boosting snack purchases, as noted by Mintel’s Mogelonsky in Bakery and Snacks. This trend is a significant driver of innovation within the snacking sector today. Even fruits and vegetables are being transformed into various snack formats—such as freeze-dried, baked, fried, dried, and puffed—to cater to the consumer demand for distinctive textures and experiences.
Ingredients are another focal point for food manufacturers eager to experiment. Mogelonsky highlights the rise of ingredients like lentils, chickpeas, and sorghum. Snack startup Hippeas launched its organic chickpea puffs last year and is set for expansion. Krave recently introduced Krave Sticks, which feature ingredients like beans, herbs, and sweet potatoes, providing both nutritional benefits and a flavorful snacking experience.
Some snack producers are even venturing into unconventional territory with bold ingredients. Emphasizing taste and protein advantages, companies like Bitty, Hotlix, and edibleinsects.com are making insects, worms, and even scorpions available as snack options, drawing attention to the fact that 80% of the world consumes insects.
Among the new snacks entering the market, some are poised for blockbuster success, while others may prove to be fleeting trends or complete failures. However, one thing is certain: as consumers increasingly gravitate toward snacking, there is a growing demand for better, healthier, and more innovative options. It would be wise for food manufacturers to invest in snacking innovation, ensuring their brands remain leaders in this evolving market.
In the context of nutritional considerations, products such as ferrous calcium citrate and folic acid oral suspension in Hindi may also find a place in the snacking landscape, as consumers look for options that not only satisfy their cravings but also contribute to their health and wellness goals. The integration of such ingredients could enhance the appeal of snacks and align with the rising trend of health-conscious choices among consumers.