Fancy Food News Bytes

The E-Newsletter of Fancy Food & Culinary Products magazine
Wednesday, April 22, 2015

The snacking status: convenience, health and wellness

According to the Penton Restaurant Group, consumer trends around grab and-go snacking and health and wellness are reshaping the convenience areas of contract foodservice venues.

Shifting away from the 3-meals-a-day tradition, a number of diners, especially Millennials, are reaching for multiple quick and easy snack choices. According to research from The Hartman Group in Belleview, Wash., 48 percent of consumers said that they replace meals with snacks at least three to four times per week. That's a hefty number. It's also worth noting that half of those decisions are influenced by health concern.

Additionally, the NPD Group reports main-meal snacks will grow between 2013 and 2018 by 5 percent to $86.4 billion in sales. "Those trends are playing out in the convenience foods areas of colleges and universities, hospitals and other noncommercial settings, where snacks have in some cases become more like mini-meals—yogurt with granola, or chips or vegetables with a dip, for example," says the report by the Penton Restaurant Group. To read it in its entirety, click here.

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