For decades, we’ve been obsessed with the idea of making meals as convenient as possible.
It’s been a staple of pop culture for years. Willy Wonka & the Chocolate Factory gave us a three-course meal in chewing gum form. Back to the Future Part II served up a tiny disc that instantly grew into a full-size pizza upon being placed in a microwave. One of this year’s Best Picture Oscar nominees, The Substance, saw Demi Moore keeping herself alive while unconscious with a nutrient paste in an IV drip.
Some of these depictions are more appetising than others, admittedly. However, they highlight that our fascination with low-effort, grab-and-go food has persisted for generations and will likely continue to do so long into the future. And, as consumers today have less free time than ever, convenient, delicious, and nutritious foods have never been more appealing.
Those meal-in-pill-form sci-fi tropes might not ever become a reality. But by tapping into the trend of snackification, manufacturers can deliver the convenient foods of the future – today.
What is snackification and why is it happening?
It’s fairly easy to figure out what snackification is – as consumers become increasingly short of free time, they’re replacing traditional meals with more frequent snacks spread throughout their day. Rigidly sticking to the old mantra of ‘three square meals a day’ in the modern world might seem a little outdated, but splitting some of those meals into several smaller snacks adds a degree of flexibility to our hectic daily routines.
A desire for convenience is the key driver of this trend. A recent report found that 65 percent of consumers worldwide consider easy preparation the most important factor when choosing food and beverage products. The same report revealed that 67 percent of people make spontaneous meal decisions, and 6 in 10 preferred to split meals into smaller snacks throughout the day.
This gives consumers more flexibility to add smaller hits of indulgence into their diet while still watching their calories – and their budgets. They no longer have to go all-in on a blowout meal for a treat – instead, high-quality snacks can add exciting new flavours and luxurious textures in bite-size, convenient formats.
This trend is now so well-established that it’s breaking out of traditional snack foods and is beginning to impact breakfast products, protein snacks, prepared convenience foods, ready meals, beverages, and many more product categories. These new formats don’t just add a little extra intrigue to the snack aisle; they can unlock new opportunities for manufacturers to meet modern consumer needs.
Elevating nutrition with functional ingredients
Today’s consumers are more conscious than ever about what they put into their bodies. 74 percent of global consumers are more likely to pay attention to nutritional benefits when purchasing food and beverages. And, in Europe, almost 9 in 10 consumers have used food supplements at some point, 93 percent of whom have taken supplements in the last year.
To meet the needs of these health-conscious consumers, snack foods must be able to offer an equivalent – or even superior – nutritional performance to a traditional meal. This requires taking a strategic approach to the inclusion of functional ingredients alongside a diversification of snack lines. Doing so doesn’t just present consumers with more options while they shop, but it enables manufacturers and brands to create a balanced portfolio with a wide range of nutritional benefits.
Premium protein: Choose from pea, wheat, or soy proteins in a huge variety of formats, from flakes to powders to texturates, to fortify virtually any snack food. This unlocks specific health claims, including ‘high in protein’, which appeals to consumers.
Fantastic fibre: Bulk up on fibre and support consumer wellness with our leading range of fibre products.
Powerful polyphenols: Polyphenols are potent antioxidants that have been shown to boost cardiovascular health Ingredients like Vintera and Hytolive are rich in polyphenols, and are sustainably sourced from grape and olive byproducts, making them ideal for a range of snack and nutraceutical applications.
Pre- and probiotics: Pre- and probiotics support our gut’s microbiome, which aids digestion and is linked to a number of broader health and wellness benefits. Adding them to recipes will appeal to consumers, who are more aware than ever of the importance of gut health
The future of food
As consumer preferences continue to evolve alongside emerging technologies, functional snacks will continue to diversify. The lines between snacks and nutraceuticals will blur as personalised nutrition influences formulation development.
This will be complemented by new food technology, such as microwave-assisted vacuum frying, which offers a healthier alternative to traditional frying methods. Advancements in freeze-drying will also support the creation of more stable recipes. 3D printing has been steadily working its way into mainstream consciousness for several years. Versatile ingredients that complement these disruptive new manufacturing methods will be key to the success in future.
By Jack Helm, Account Manager - Food, ACI Group
