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. One-fifth of consumers say they are snacking more often than they did prior to the pandemic. Only 11% say they are snacking less.1 And while 78% of consumers cite non-functional reasons for snacking (treating themselves, stress and boredom), 22% say they expect to snack on healthier items in the next six months ahead, with those under 35 showing the most interest in healthy snacks.2 Chefs can benefit by reducing the size of their entrées, focusing on quality over quantity, considering healthful additions and offering larger appetizers that can serve double-duty as sharable bites or a filling snack.
Some operators are finding inspiration from none other than the snack aisle. Jerky is seeing elevated twists in terms of flavor and protein. Salmon jerky, pineapple jerky, and carrot jerky have all been spotted on menus across the US. Chips are experiencing a similar trend with alternative takes including crunchy eggplant, taro, and bean-blend crisps. Crave-worthy snack flavors 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. One US fast food chain offers a box full of their famous fried tacos miniaturized while a health-conscious independent with 5 locations in Colorado serves a snack menu filled with sustaining puddings, protein bites, and oats.
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 flavors in small packages. One fast casual restaurant in the UK serves up vegan dishes like mac and “cheeze” bites and truffle street-corn ribs that straddle the line between permissible and indulgent snacking.
Convenient, portable and satisfying—snackable options that satiate are here to stay!
3 TRENDS TO WATCH
NEW DAYPARTS:
Savory lunch-focused snacks that can be consumed as mini meals are a growing category for innovation exploration.
HEALTHFUL OFFERINGS:
With the growth of healthy and functional snacking, consumers are demanding nourishing ingredients—but flavor is still the top priority.
PORTION SIZES:
Foodservice operators will continue to innovate, transforming traditional entrées into smaller bites and appetizers as a way to keep up with consumer snacking behavior.
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:
The grab-and-go model, already popular among C&U and healthcare systems, combined with disruptions to normal eating patterns during the pandemic catapulted snacking options offered at these establishments. 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 flavorful seed and nut blends, already-prepped ingredients for fresh smoothies and balanced snack packs.
HEARTY, WHOLESOME SNACKS
The popularity of snacking goes to show that big flavors can come in small packages. Chef Mark Serice is here with an Indian-inspired recipe that showcases on-trend flavor, convenience and portability—all key attributes of the snacking way of life. Watch as he prepares Soy-Skin-Wrapped Dumplings, savory tofu skin pockets stuffed with curried sweet potato, pan-fried to a perfect crisp and served with a tamarind and turmeric root chutney.
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.
As an example, Griffith Foods sources more Indian chiles than any other spice or herb. Through our partnership with chili farmers in India, farmers gain better cultivation practices to grow sustainable yields, enhance soil management and reduce crop waste. And because we purchase directly, the farmers are better compensated for their crops.
Visit the GSS website to learn more about how we create shared value for our customers, our partners and the environment.
CHEF TIP
“Many consumers wants their snacks to serve as meals across dayparts. Be sure to consider the appropriate balance of ingredients and culinary elements to create satisfying dishes, focusing on attributes such as portion size and nutrient density. For example, transform a burrito into a bite-sized empanada with healthier ingredient substitutions that offer the same flavor profile.”
–Chef Mark Serice, Vice President Global Culinary, Griffith Foods*
culinary inspiration
Get inspired by these on-trend concepts to create innovative offerings using Griffith Foods products*.
Soy-Skin-Wrapped Dumplings
Flavorful plant-based dumplings featuring a savory filling of curried sweet potato, stuffed into tofu skins, perfectly pan-fried and served with a tamarind and turmeric root chutney.
Featuring: Griffith Foods Indian-style Spice Rub, Griffith Foods Tamarind and Turmeric Chutney
Palak Paneer Paratha Crisps
Flaky and crunchy paratha crisps, seasoned with a shake-on spinach curry spice blend for a savory, mouthwatering taste inspired by a classic North Indian entrée.
Featuring: Griffith Foods North Indian Spinach Curry Seasoning, Griffith Foods Paratha Dough Blend