Snackification
The megatrends of individualization, connectivity and, above all, mobility and new work have led to a global society that is not only increasingly on the move virtually, but also quite physically – with elementary effects on our food culture. More mobile lifestyles require more mobile dining solutions, which is why the out-of-home market was booming before the Corona crisis. Whether it’s restaurants, quick-service retail, casual dining or workspace catering – we are increasingly eating on the go. And the snacking industry is becoming a trend epicenter due to modern lifestyles. Whether it’s a salad in a jar from the food vending machine, fruit and nut mixes from the employee snack bar or the bento box from around the corner – it’s increasingly about the best possible combination of nutrition, optimization and enjoyment.
![Snackification](https://www.milk-food.de/wp-content/uploads/2021/12/Snack.jpeg)
The megatrends of health and sustainability can also be observed in snacking, which are shifting the classic reasons for snacking – indulgence, celebration or exception – towards much more functional factors such as hunger, energy or nutrients. 33% of Europeans use snacks to control calories as part of weight management; 22% want to cover their energy needs during the day. Consumers:inside who use snacks as part of their daily diet prefer foods and beverages made with whole grains, fiber, protein and healthy fats – especially those low in sugar.
![](https://www.milk-food.de/wp-content/uploads/2022/01/FoodTrendRadar-Food-Snacking-1920x1280.jpg)
Best Practices: LIVELLO, FARMERS FRIDGE, BITE BOX
Photo: Baking Business, Unsplash