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Trends > Healthy snacking

Healthy snacking

Healthy snacking

Snacking has evolved past a between-meals indulgence into a full-on lifestyle for many time-strapped US consumers. And the trend doesn't appear to be slowing down any time soon, as Hartman Group estimates that nearly half of all eating occasions are now snacks or mini meals. But as the lines continue to blur between meals and snacks, marketers will have to answer with offerings that pack a flavor and nutrition punch in a convenient, portable pack.

NEW PRODUCTS GALLERY: Fat is back, protein is (still) hot and sugar is out…

Check out FoodNavigator-USA’s latest gallery of new products hitting US shelves, where we see plant-based protein creeping into everything from hot cereal to shakes, bars, chips and bites; coupled with...

Arctic Apple could be Litmus test for future of GM foods, Rabobank analysts suggest

When the Arctic Apple hits select store shelves this month as one of the first products genetically modified for consumers’ benefit, it will serve as a line in the sand...

Snacking Innovation Summit trend-watching: Mini-meals, tapas-style eating, and hero SKUs

The trend towards continuous grazing throughout the day will create new ‘multi-temperature’ snacking opportunities for manufacturers as a ‘tapas-style’ approach to eating gains momentum, predicted panelists at the FoodNavigator-USA/BakeryandSnacks snacking...

Yogurt makers cut sugar but add fat and convenience to meet consumer demands

Yogurt manufacturers continue to expand and evolve their portfolios with healthier and more convenient options that meet consumers’ growing demand for products that are lower in sugar, high in flavor...

Perfectly Free prepares for 2018 launch of novel refrigerated fruit & veggie snacks with 'grape-like' skin

Incredible Foods – the firm behind allergy-friendly Perfectly Free frozen coconut bites – is gearing up for the 2018 launch of what it claims is a completely new form of...

Pasta Chips, Bow Ties, on course to generate revenues of $15m in 2017

From edgy to mainstream: Finding the sweet spot in the snacks market

Snack brands that want to break through the $2-3m revenue barrier have to appeal to mainstream shoppers as well as trend-setters in New York or L.A. says serial snacking entrepreneur...

Sleepy US $1.1bn cottage cheese category is ripe for disruption, says Muuna

Forty years ago, the US cottage cheese market was twice the size of the yogurt market. Today, yogurt (at $7.68bn) is seven times bigger in dollar terms than cottage cheese...

CAUGHT ON CAMERA AT THE 2017 WINTER FANCY FOOD SHOW

KRAVE Jerky general manager: It’s our flavors that differentiate us

When KRAVE burst onto the scene in 2010, its all-natural credentials, premium packaging and gourmet flavors gave it a unique point of difference in the sluggish meat snacks market. Since...

Protein holds steady in 2017 but consumers become more sophisticated in their demands

Protein shows no sign of petering out in 2017 with many consumers still listing it as an “ideal attribute” for fortification across categories and an ever-growing list of sources from...

New dressings from Bolthouse Farms target underserved overlap between organic and better-for-you

Bolthouse Farms expands its footprint in the crowded dressing category with the launch of a new premium line that fills the whitespace in the unexpectedly bare overlap between organic and...

US ranks near the bottom globally for nutrition, sustainability & food waste

Perhaps not surprising, but disappointing nonetheless to environmental, health and nutrition advocates is new research that ranks the US dead last, or very near the bottom, out of 25 countries...

CAUGHT ON CAMERA AT THE 2017 WINTER FANCY FOOD SHOW

The Good Bean: ‘We want to make bean nutrition accessible, delicious and affordable’

If pulse-based snacks (made with beans, peas, chickpeas, or lentils) were seen as niche, ‘natural,’ products a few years ago, they are firmly in the mainstream in 2017, says the...

The FoodNavigator-USA Snacking Innovation Summit: Have you registered yet?

If 50% of eating occasions are now snacks,* do we have to rethink what a snack is? An occasional treat or an everyday healthy indulgence? A fresh mini-meal? A quick...

CAUGHT ON CAMERA AT THE 2017 WINTER FANCY FOOD SHOW

That’s It CEO: Our veggie bars could be just as big, if not bigger, than our fruit bars

That’s It fruit bars were an immediate hit, but will the brand’s new veggie bars – which combine black beans with veggies such as peas, carrots, kale, and corn –...

CAUGHT ON CAMERA AT THE 2017 WINTER FANCY FOOD SHOW

Rhythm Superfoods CEO: 'Our new products will be nutrient dense, shelf-stable and delicious...'

Rhythm Superfoods has just closed a $6m financing round led by Gen Mills' 301 INC arm. But what will it spend the money on? FoodNavigator-USA editor Elaine Watson caught up...

CAUGHT ON CAMERA AT THE 2017 WINTER FANCY FOOD SHOW

Dang Foods: The next generation of whole food snacks belongs in the produce aisle

The next generation of fruit- and vegetable-based whole food snacks belongs in the produce aisle, not the salty snacks aisle, says Dang Foods. 

Social Nature’s online micro-influencer marketing model offers updated twist on in-store demos

Billed as a “product sampling community” and influencer marketing company, Social Nature wants to take the time-honored and go-to strategy of in-store demonstrations into the digital age for a “better,...

Atkins’s new campaign breathes life into low-carb diet by linking it to current sugar demonization

Atkins Nutritionals Inc. might be best known for making low-carb foods and beverages for weight management, but a new marketing campaign that explains how carbs can lead to weight gain...

New formats, varieties and packaging of nut- and seed-based products gain traction in 2017

Consumers’ growing familiarity with the health benefits of nuts and seeds paired with their versatility is inspiring manufacturers to seek new varieties, uses and packaging for the ingredient – propelling...

IN PICTURES: Trendspotting at the 2017 Winter Fancy Food Show

Matcha, seaweed (paired with chocolate and coconut), veggie snacks, grass-fed meat and dairy, coconuts, hemp, and pulses (beans, peas, chickpeas, lentils) featured heavily at the 2017 Winter Fancy Food Show,...

New brand Yumami brings Japanese flavors to emerging chilled snacking segment

As a protein-rich, gluten-free, plant-based snack food, Yumami is entering a saturated market. But there’s one gaping market void its founders are looking to fill.

Less than half of Americans think their diets are healthy, according to Mintel

Less than half (42%) of Americans consider their diet to be healthy, according to new research from Mintel.

Chocolate’s ‘plight does not look set to improve’ in the US, says Euromonitor

The US chocolate confectionery market is set for a 1% volume decline between 2016 and 2021 as Americans’ GDP per capita is set to fall while the category is caught...

Soup-to-Nuts Podcast

Soup-To-Nuts podcast: How doing good can also be good for business

In today’s highly competitive landscape, many food and beverage manufacturers try to set their brands apart by tapping into consumers’ desire for products that not only are better for them...

A new approach to innovation

Bolthouse Farms’ MAIO is the newest product from C-Fresh’s new innovation model

MAIO, an indulgent tasting yet better-for-you alternative to conventional mayonnaise, is the latest test product to come out of C-Fresh's innovation team and its unique approach to incubating products on...

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