• Although some effects of tight budgets are being felt, the market for both sweet and savory snacks continues to grow globally.
The global snack market continues to evolve in the context of the post-pandemic world, presenting both opportunities and challenges. Between 2020 and 2022 (i.e. when the Covid-19 pandemic was at its peak worldwide), the prevalence and frequency of snacking increased among the population worldwide.
Much of this growth has been attributed to people seeking comfort and indulgence foods as a way to cope with negative feelings. According to data from the research company FMCG Gurus, more than half (54%) of the global population said in 2021 that they preferred snacks considered to be indulgent treats, up from 34% two years earlier. The same research found that 69% of people defined a snack food as a moment of indulgence during 2021.
Snacking remains a widespread global trend. In the US, for example, a study by the International Food Information Council (Scientific) showed that during 2022, 73% of consumer respondents said they snacked at least once a day.
Other data, such as from YouGov it also points out that snacking is commonplace in many Western economies. A recent survey found that 65% of US consumers often snack between meals, a figure that drops to 58% in the UK, 44% in Germany and 30% in France.
Snacking – global trend
A market study conducted by the company Mintel shows that consumer preferences have increased over the past year across all savory snack segments, with top growth seen in the popular cheese flavored snacks (+6%), microwave popcorn (+7%) and corn snacks sectors (+8%), as well as in the less common snack segment, including crisps/fluffs made from vegetables, beans or ancient grains (+7%), suggesting that consumers are looking for a mix of familiar and interesting.
The same Mintel study shows that, if in 2022, only 37% of American consumers considered price as the most important attribute of a salty snack, currently this percentage has reached 43%. 40% of US consumers say flavor and brand familiarity remain the most important attributes of a salty snack.
Mintel's research reveals that salty snacks meet specific emotional needs for consumers, as over two-thirds choose snacks to relax and satisfy a craving (specifically 67%), surpassing hunger as a motivation (58%). For younger generations, emotional motivation is even more defined – and growing. Two in five millennials (39%) choose to snack to relieve boredom – an increase of nearly 10 percentage points (30%) from 2018. Furthermore, one-third of millennials (34%) choose to snack to relieve stress today , compared to 24% of millennials five years ago.
Snack for well-being
Going back to the IFIC Survey, which analyzed the opinions of more than 1.000 adults aged over 18, the data shows that the habit of snacking is more widespread among stressed people. Nearly a quarter (24%) of respondents said they always or frequently eat when they feel stressed, while the percentage of American consumers who snack for stress reasons increased from 58% in 2021 to 73% a year later Late.
As modern life remains stressful for many people – especially given the economic and political turmoil affecting large parts of the world – it seems likely that over the next 12 months, consumers will turn to snacks to feel better.
Dietary trends, such as increased snacking, have raised fears that some of the behavioral traits adopted during the pandemic could fuel future health risks. Thus, we are witnessing an interesting phenomenon, namely that health concerns are acting as an important driver in the global snack market.
Across most of the world – especially in more developed regions – consumers are looking for healthier options, with demand for snacks that offer lower levels of sugar, salt and calories being at the fore.
Interest in products without additives and artificial ingredients, as well as clean label snacks, remains high. And definitely, taking into account recent trends, consumers expect snack manufacturers to also consider aspects such as sustainability and the environment when producing, packaging and distributing their products.
The healthy snacks preferred by consumers
Survey data shows that over 60% of UK consumers say they eat crackers and/or cookies as snacks at least once a week. This figure is considerably higher than in Germany (44%) and the USA (43%), probably due to the habit of eating biscuits with hot drinks such as tea.
In the niche market, however, crackers and cookies lag behind other types of snacks – in the US, for example, potato chips, chocolate/sweets and nuts, seeds and dried fruit are eaten as snacks at least once a week from May more than half of consumers.
Consumption of sweet baked goods such as cakes, pastries and cookies/biscuits continues to be influenced by health concerns, particularly the sugar and calorie levels in these products.
Many manufacturers have turned to product reformulation to address this problem, usually by reducing sugar levels or removing artificial additives. In addition, consumers are increasingly asking for sweet pastries in single servings, so they can more easily monitor calorie intake.
The global market for extruded and expanded bakery snacks also continues to grow due to increased consumer interest in healthy alternatives to the desired snack.
Extrusion technology is widely used in the food processing industry, from potato-based snacks (e.g. crisps), to confectionery, dry pet food, pasta, textured vegetable proteins and some cereal-based products.
right Precedence Research, the global food extrusion technology market was valued at over USD 76 billion in 2021, which is expected to grow to nearly USD 111 billion by the end of the current decade.
Extruded products are growing in popularity
Within the snack sector, extruded products typically contained high levels of fat and calories, leading to their being perceived as unhealthy. But this situation is currently changing as manufacturers experiment with alternative ingredients to develop healthier snacks.
Some of the extrusion equipment currently available is suitable for compositions made from alternative flours also used in the manufacture of gluten-free products. Extrusion technology can also help spices adhere to the product, thus meeting consumer demands for new tastes as well as health.
In addition, extruded foods have a low moisture level, which gives them a longer shelf life. slice like bread, along with puffs, is one of the most popular and consumed extruded bakery snacks.
They are available in a wide range of sizes and formats to suit most occasions. It is usually eaten with cheese, eggs, tomatoes, hummus, sour cream, smoked salmon, avocado or peanut butter. The various toppings give these slices an indisputable visual charm, the images of which are frequently posted on social media sites.
And as extruded products become more and more sought after, we are sure to see the growth of this sector through the evolution of technology and the development of equipment for increased production capacity.
Article written by Gabriela Dan, Editor of Arta Albă
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