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, these meals are often smaller to accommodate snacking. On average, consumers indulge in four to five snack foods daily, as reported by Datassential’s MenuTrends Keynote snacking report. A recent study also reveals that many millennials deliberately skip meals to fit in more snacking.
The snacking occasion has been transformed by increasingly sophisticated products and refined tastes. According to Mintel’s Mogelonsky, the more unique the flavor, the more likely it is to attract consumer interest and boost snack purchases. This trend is a significant driver of the innovation currently reshaping the snacking industry. Even fruits and vegetables are being reimagined as snacks, available in various forms—from freeze-dried and baked to fried, dried, and puffed—to cater to consumers’ cravings for distinctive textures.
Experimentation with ingredients is another key area where food manufacturers are making strides. Mogelonsky highlights emerging ingredients such as lentils, chickpeas, and sorghum. Snack startup Hippeas introduced its organic chickpea puffs last year and is positioned for growth. Krave has recently launched Krave Sticks, which blend beans, herbs, and potatoes for added nutritional benefits and an enjoyable snacking experience. Some snack producers are pushing boundaries with unconventional ingredients. Emphasizing taste and protein advantages, manufacturers like Bitty, Hotlix, and edibleinsects.com are offering snacks made from insects, worms, and even scorpions, appealing to the fact that 80% of the world consumes insects.
Among the new snacks entering the market, some are poised to be blockbuster successes, while others may be fleeting fads or complete flops. However, one thing is certain: as consumers increasingly embrace snacking, there’s a growing demand for superior, healthier, and more inventive options. It’s wise for food manufacturers to invest in snacking innovation, ensuring their brands become leaders rather than forgotten names. Incorporating functional ingredients like calcium citrate 600 mg with vitamin D3 into snack products can further enhance their appeal, offering both taste and nutritional benefits. As the market evolves, the integration of such ingredients will likely become a crucial factor in the future of snacking.