Contributor Column

Gone are the days of eating three meals a day. Over-scheduled, on-the-go Americans are thus seeking out convenient ways to eat snacks that are convenient but also healthy. Consumer trends have

indicated a lasting interest in healthier snacks that can act as “mini-meals”

in order to compensate for time-strapped lifestyles that don’t permit sit-down, prepared meals. What comes along with demand for mini-meals is the desire for high nutritional value to complement

convenience and taste.And because of this indelible change in the

complexity of consumers’ lives, there have been permanent changes in how consumers view snacks – and what they demand from

them. As a result, it is critical for

snack makers in new product development and retailers catering

to today’s consumers’ needs

to understand the trends that will ultimately affect what people buy and eat on-the-go.

Some of the trends

Complex Lives, Simple SnacksConsumers seek clean, natural ingredients, with a dash of convenience and a huge dose of taste.

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noted here are big-picture, long-lasting trends, and others hone in tight on ingredient composition. To earn the sale and also meet nutritional standards expected by today’s consumers, CPGs and retailers must consider them all.

n Convenience — Certainly convenience is still key in the snacking industry. With that said, convenience shouldn’t come at the expense of content. People are not just looking for bars that are easy to eat and portable, rather they want to experiment with exciting flavors and varieties. From sweet to savory, or a combination of the two, innovation has boomed in convenience products such as bars, and consumers will continue to reward innovation that generates unique flavor combinations.

n Protein — Consumers are looking for “cleaner” forms of protein, such as nuts, seeds, legumes and yogurt. The explosion of high-protein Greek yogurt brands is an example of this growing trend. Further, consumers’ knowledge of products that deliver protein has grown and their expectation of protein-rich ingredients in non-traditional products has grown, as well.

n Simple Foods — Consumers look for snacks with fewer ingredients and ones that they can recognize. They often seek out food that is free of artificial additives, preservatives and colors; and that are minimally processed. Pure, simple foods trend across categories and should be a focal point in new product development always.

Nutritious Snacking

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fruit paired with dairy ingredients, or non-traditional spices and flavors taken into new categories. Simple ingredients can – and should – combine to make complex, satisfying food products.

n Healthier On-The-Go Offerings — At retail, impulse buys and on-the-go items don’t have to fit the stereotypes of gas station fare anymore. Supermarkets can replace high-sugar, high-fat snacks at the checkout with healthier on-the-go offerings, and many have. C-stores and gas stations, too, have extended fresh offerings and built some level of innovation into products. Instead of candy taking up space on the shelves, under the check-out counter and on every end-cap, better-for-you options should be there to tempt consumers as they hurry through their days.

The snack food industry seems to be on the verge of a makeover that involves exciting modifications. They can satisfy the desire to snack, replace a meal and do it easily, sometimes en route via car, bus or foot. To succeed in new product development in snacks — and beyond — hop on board and start simplifying your recipes in order to meet the needs of today’s valuable and busy consumer. n

n Product Collision — Simple ingredients? Yes. Simple products? Not so much. With exposure to global food trends and more and more exotic ingredients becoming mainstream, consumers like complexity and typically applaud flavor innovation in snacks. As a result, more snacks are made with a combination of ingredients, such as grains and

What comes along with demand for mini-meals is the desire for high nutritional value to complement convenience and taste.

Kim Blum, MS, RD is the owner of KB Nutrition, a consulting company dedicated to providing professional and reliable nutrition services to restaurants, companies, families and individuals. She can be reached at kim@kb-nutrition.com.