The landscape of healthy eating is ever evolving, driven by consumer demand for more nutritious, convenient, and ethically produced food options. As the lines between meals and snacks continues to blur, there’s a growing emphasis on making sure that every bite counts – whether it’s a mid-morning snack, a packed lunch, or an afternoon pick-me-up.
The jury is still out as to whether it is healthier to eat three traditional meals per day or several smaller, more frequent meals, but this hasn’t stopped consumers from elevating their snacks to meal status.
According to Mintel, 96% of UK consumers have eaten snacks in the past two weeks. Satisfying hunger is the leading reason why people turn to snacking, with 51% of consumers saying this is why they snack, while 41% say they snack to treat themselves. The sales of snacks have held up well despite the cost-of-living crisis, with UK retail sales of crisps, savoury snacks and nuts forecast to exceed £7 billion by 2028, showing just how important we find our savoury and sweet treats.
Across the pond, intel from Hartman Group’s Compass Eating and Drinking Databased says that American eating habits are now 50% meals and 50% snacks, with US adults averaging 1.9 meals per day in 2023, vs 2.1 in 2019.
Consumers are no longer satisfied with traditional offerings; they seek foods that not only satisfy their hunger but also contribute to their overall well-being, energy levels, and even mood. Snacks and lunches that are high in protein, rich in fibre, and packed with essential vitamins and minerals are becoming the new norm.
“With so many British households, families, and friendship groups coming from diverse countries and cultures, we’re seeing a real melting pot of fusion foods emerge.”
What’s trending?
The snacking industry is witnessing a surge in popularity for ethnic fusion flavours, as consumer’s palates become more adventurous and the interest in global cuisines grows. Tasneem Alonzo, joint-managing director at EHL Ingredients explains “World foods are a really lucrative market right now as consumers are happy to be experimental in trying new foods and seeking out exotic cuisines. Blends and seasonings are where the growth is at the moment. We know British consumers love world foods and currently Korean, Levantine, Greek, West African Hawaiian and Mexican are leading the way in flavour trends on the high street in both retail and hospitality.”
This trend is particularly strong among younger consumers who are eager to explore new flavours and culinary traditions, bringing together the spices and ingredients of multiple ethnicities.
“With so many British households, families, and friendship groups coming from diverse countries and cultures, we’re seeing a real melting pot of fusion foods emerge.” Alonzo adds. “Think tikka tacos, sriracha hot dogs, harissa frittatas, cheeseburger pierogies – fun fusions of multiple cuisines in one dish. We’ve seen Afro-tacos, jollof rice with burritos, tabil sprinkled on pizzas, melekesha on flatbreads, and curried scotch eggs to name a few multi-ethnic dishes, but there’s real potential here and clear opportunity for development natural product retailers, chefs, food manufacturers and brands to really get creative.”
The most popular herb and spice blends, according to Alonzo, include sriracha, ras el hanout, harissa, dukkah, za’atar, baharat, ghormeh sabzi, as well as taco spice mixes, BBQ blends and curry powders, which all work well as meat, fish or vegetable rubs and marinades, dried seasonings and pastes. The blending of cultural flavours, whether it’s a fusion of Asian spices with traditional Western snacks or the incorporation of Mediterraneon ingredients into convenient snack formats, is redefining what consumers expect from their snacking experience.
“Consumers are increasingly making healthier choices and looking for integrity when it comes to food but they don’t want to compromise on taste, texture, appearance or quality.”
Another key trend within the evolving snacking landscape is the growing demand for clean and minimally processed foods. With heightened awareness of the health risk associated with ultra-processed foods (UPFs), many consumers are actively seeking snacks made from whole, natural ingredients.
“We are witnessing a trend for eating free-from, unprocessed foods, to fit in with today’s conscious lifestyles and eating trends. In addition, there is an increase in self-diagnosis of food intolerances, and a rise in consumers choosing to cut out certain food groups, and this has led to a surge in demand for ingredients that fit into diets that omit processed foods,” Alonzo continues. “In response to this there has been a revival of certain food ingredients such as ancient grains.”
“Quinoa, aramanth (known as kiwicha in the Andes), and kañiwa can be used on their own or can be incorporated into nutrition bars, healthy snacks, and blended with seeds and nuts to create protein balls. Expect to see these popped grains, as well as popped spelt, as alternatives to sweet and savoury popcorn and flavoured snacks too.”
“Consumers are increasingly making healthier choices and looking for integrity when it comes to food but they don’t want to compromise on taste, texture, appearance or quality. Ancient grains are an innovative addition to at-home bakery, finished food products and meal accompaniments.”
Guilt-free snacking
Sustainability is also becoming a critical factor in snack choices, with consumers becoming increasingly concerned about the environmental impact of their food, leading to a preference for snacks that are not only healthy but also sustainably sourced and packaged.
This includes a growing interest in plant-based snacks, which are often seen as more eco-friendly, as well as products from unusual and innovative sources. One company doing just that is Cacto, the Great Taste award winning beverage that is bringing the nutritious and delicious prickly pear to our daily refreshment routines.
“Prickly pears have a nice balance of minerals, vitamins, calcium, and fibres,” says Sam Jukes, Cacto founder. “Whilst its fibres are good for digestion and making the most out of your daily diet, its other minerals and vitamins have been shown to help regulate blood pressure and support the immune system.”
“Beyond that, it contains electrolytes like magnesium and particularly potassium which are supportive of normal muscle function and recovery for the adventurous and active people out there. Its plant-based calcium is great for children, and it is a source of vitamin C which has an array of health benefits including the reduction of mental and physical fatigue.”
“Its list of benefits go on as the plant is even used in beauty products with benefits like skin elasticity, preventing signs of premature aging and containing anti-inflammatory properties that can help against sun and wind damage. In fact, in native American and central American cultures, it is used to treat sunburn a bit like aloe vera. Prickly pears have been used for medicinal purposes for over a thousand years dating back to the people of the Sonoran Desert.”
Given that over 70% of the world’s water is used in agriculture, prickly pear water is more than just a delicious drink – it’s a contribution towards a more sustainable beverage industry. Being desert tolerant plants, cacti use very little water to grow.
“It is an astonishing plant that can survive in the most arid conditions and as the world gets hotter, does not need to add to the growing imbalance to water usage in agriculture versus human consumption,” Jukes adds. “We want people to feel good about consumerism, not guilty. Perhaps the most magical thing about the prickly pear cacti is not only can they grow with less water in a year than say a coconut palm requires in a week, but the fruit then contains over 85% water content with added minerals and vitamins. Something I’ve always thought to be another great example of how nature can continue to amaze us with its everyday miracles.”
Crave: The Big Dipper
Crave
www.cravefreefrom.co.uk
Always a winner, never a constellation prize. Your favourite lunchbox companion. Our smooth Sir-Spread-A-Lot Choccy Dip paired with crunchy, gluten-free breadsticks. A great snack on the go or the perfect fisher to any lunch. Gluten free, vegan, milk, egg and lactose free.
Ueshima Coffee Company: Iced Latte and Iced Matcha Latte
Ueshima Coffee Company
www.ueshimacoffeecompany.com/
60 years after creating the world’s first canned coffee, Ueshima Coffee Company has launched two brand new delicious to-go coffees in the UK for the first time, arriving just in time to fuel your summer; say hello to Ueshima’s Iced Latte and Iced Matcha Latte.
Crafted the Japanese way for incredible flavour, Ueshima’s innovation and craftsmanship remains at the forefront of each can. Both drinks have less than 90 calories per can, are low in sugar, and have been made with premium quality ingredients by the experts.
Strong Roots Spinach Bites
Strong Roots
www.strongroots.com/en-gb
Spinach bites wrapped up in a carrot and vegetable crumb. A small (but perfectly formed) taste explosion. Crisp, delicious, and packed with spinach. Dip them, dunk them, share them, put them on salad, wrap them up in a burrito, eat them straight from the baking tray, the options are endless with Strong Roots cult favourite, Spinach Bites. Your freezer just isn’t complete without them. Low saturated fat, source of fibre and vegan friendly.
Chocolate Macadamia Snack Bar
House of Macadamias
www.houseofmacadamias.com/
Our Chocolate Snack Bar consists of our first-class, premium dry-roasted macadamias, which are pressed and then blended with other natural ingredients before being enrobed in our plant-based, dairy-free dark chocolate.
A deliciously decadent snack made from clean ingredients, with a minimum of 45% pure macadamias
Kallø Thai Curry Veggie Cakes
Kallø
www.kallo.com/
In meeting the growing demand for tasty Asian flavours, Kallø Thai Curry Veggie Cakes offer a unique and delicious taste combined with the goodness of plant-based ingredients. The new variant is crafted with a rich aroma inspired by Thai Green Curry with a creamy coconut taste, and is made with a high-protein blend of lentil and peas that offer a crispy texture. Suitable for vegetarians and gluten free, Veggie Cakes contain no preservatives, artificial colours, or flavours and also offer a natural high source of plant protein and fibre – bridging the gap for consumers becoming more interested in their health.
Cacto Sparkling – Desert Sunset
Cacto
www.cactodrinks.com/
Enjoy the mouth-watering taste of Cacto’s Desert Sunset. A sparkling treat made from Sicilian prickly pear juice with the succulent flavour of watermelon to leave you wishing for more. Packed with nutrients, prickly pears contain vitamins, fibre, electrolytes, plant-based calcium, and antioxidants whilst being comparatively low in sugar to traditional juices like orange and apple. Chill it, sip it and Feel For Yourself!
