SNAC International

3 BUSINESS VIEW MAGAZINE VOLUME 10, ISSUE 8 SNAC INTERNAT IONAL The category has grown to reach such immense size and impact due to snacking becoming a fabric woven into the American consumer’s daily life, and manufacturers have responded with innovation in flavor, healthy ingredients, and even attributes that provide benefits beyond nutrition. Savory snacks as a whole have grown over 15% in dollar sales over the past year. According to Circana, 49% of consumers have three-plus snacks per day, which is up by four points in the last two years. For these frequent snackers, the biggest upticks for snacking come during the morning and late evening dayparts. The snacking explosion is not a new story. Over the last ten years, snacking has taken off due to an increase in consumers’ mobility and on-the- go eating habits. Americans turned to the snack category as they were consuming ‘mini meals’ and replacing larger, sit-down meal occasions with snacks. This has led to a category that has been redefined and has expanded its boundaries from center-store to many different parts of the grocery store. Manufacturers have had to innovate keep up with – and exceed – consumer demands. Much of this innovation has come in the form of nontraditional, better-for-you ingredients. We’re seeing products like tortilla chips being made with organic tigernut flour, cassava flour, chickpea flour, peat protein, and much more. Extruded, “puffed” snacks are being produced with vegetables like spinach, carrots, and tomatoes. These products are also touting higher-protein offerings to satisfy people’s need for more satiating options while they’re on the go. Snack bars are another category that is blossoming with innovation. While the category struggled during COVID lockdowns due to its “on-the-go” positioning, bars are primed for recovery in the next few years as people seek David Walsh