A Taste of New Snacking Habits
Snacking is more than just a trend; it's a lifestyle shift. As the lines between dayparts continue to blur, consumers are fueling up with more frequent snacks rather than formal full-sized meals.
Some operators are finding inspiration from none other than the snack aisle. Jerky is seeing elevated twists in terms of flavour and protein. Chips are experiencing a similar trend with alternative takes including crunchy eggplant, taro, and bean-blend crisps. Crave-worthy snack flavours make an appearance in unexpected ways—for example, a classic cheese puff snack has been transformed into the coating for boneless chicken wings.
Playing with portion size allows operators the opportunity to reinvent menu favorites, but also gives guests the ability to customize their dining experience.
Cuisines rich in street foods are naturally primed to meet the needs of snackers. Traditional Indian dishes (such as pani puri, aloo chaat and samosas) and Brazilian bites (including cod croquettes, goat cheese and artichokes) showcase mouthwatering flavours in small packages.
Convenient, portable and satisfying—snackable options that satiate are here to stay!
3 TRENDS TO WATCH
2/3RDS
of European consumers frequently replace 1 meal a day with a snack, increasing to 3/4s amongst GenZs.
8 OUT OF 10
European snack consumers expect there to be an increase in new and inventive flavours entering the market in the next 3 years as they seek to broaden their snacking options.
5x
Consumers are more likely to look for a healthier snack whilst working from home, and with hybrid working here to stay across the continent, expect this requirement to only grow further.
segment snapshot
COMMERCIAL:
Snacks are the “entrée” of choice at many global restaurants, with small plates, appetizers and street foods as the core menu focus. Mini meals and shareable dishes have demonstrated their true consumer appeal.
NON-COMMERCIAL:
Smaller grab-and-go portions, protein packs, snack carts and more are available across campuses for student, employee and patient convenience.
PROCESSORS:
As meal kits and subscription services have expanded beyond dinner as well as help busy consumers stock their pantries, snacks, add-ons and light meals are becoming commonplace amongst ordering options. Examples include flavourful seed and nut blends, already-prepped ingredients for fresh smoothies and balanced snack packs.
hoisin chicken bao
Bao has been a popular Chinese street food staple for years, but restaurants across the world have breathed new life into the classic snack food, now available in a variety of new innovative flavours and forms.
Chef Eugeni Pons proposes a Hoisin Chicken Bao with an authentic flavour. With simple ingredients, you can make a delicious appetitizer that everyone will love.
While cooking the chicken breast for the bao filling, you can add some Custom Culinary® Gold Label Roast Chicken Fond into it to boost its taste. And once you have the filling ready, add some Custom Culinary® Master's Touch® Hoisin Sauce and mix, it will bring that characteristic asian flavour.
SUSTAINABILITY AT THE SOURCE
Griffith Sustainably Sourced (GSS), our strategic sourcing program, creates farm-level integration of our supply chain to increase the amount of raw materials sourced from Rainforest Alliance Certified™ farms, improve the well-being of farmers and enable farm-to-table traceability.
Visit the GSS website to learn more about how we create shared value for our customers, our partners and the environment.
Foodservice inspiration
Leon (UK) is bringing permissible snacking and small bites to the menu through dishes like Streetcorn Ribs with Truffle & Cheese, Gluten-Free Chicken Nuggets, and Fully Vegan Aioli Mac & Cheeze Bites.
McDonald’s France presented a new way to eat McDo™! An “all-inclusive” cone, to take anywhere. P’tit Fish & Chips is made up of 5 breaded hake fish balls. Accompanied by small McDo™ fries, these fish balls are to be enjoyed with a new Tartar sauce (or another sauce). Also available with chicken!
More and more consumers want crudités for dipping into spreads and sauces. This dish which combines the salad and the appetitizer worlds has a reputation as a super healthy snack. Granger and Go (UK) offers Crudités with miso walnut dip and another one to highlight is the Crispy tofu, peanut, iceberg and gochujang as an innovative snack in the menu.