Mondelēz International's 2022 State of Snacking Report studied consumer preferences from around the world. One clear conclusion: One size does not fit all when it comes to snacking, as consumers are taking a more mindful approach to determine their preferences.
Topics: Millennials, Business & Industry, Gen Z, Convenience, Sustainability, Micro Markets & Vending, Operations, Plant-Based, Healthful Snacking, Operators, Workplaces, Consumer Trends
Consumers have been eating more frequently throughout the day; 64% regularly replace at least one meal with a snack, according to Mondelēz International’s annual State of Snacking™ report.
Topics: Millennials, Snacking, Appetizers/Snacks, Gen Z, Creative Inspiration, Culinary, Branded Ingredients, Consumer Behavior, Foodservice, Healthful Snacking, State of SnackingTM Report, Comfort, Ingredients
Topics: Snacking, Trends, Appetizers/Snacks, Menu, Menu Strategy, Healthful Snacking, State of SnackingTM Report
Foodservice is in the midst of a feeding frenzy of interest in wellness and sustainability, and younger consumers are occupying a large place at the table. In a shift toward food choices that are better for the planet as well as people, 36% of Gen Zers can be considered meat limiters, and Gen Z has a higher proportion of vegans, vegetarians and pescatarians, according to survey results from the market research firm Datassential.1
Given such interest, it makes that investors have served up another heaping helping of funding for True Food Kitchen, “The only restaurant fundamentally based on science which ensures all of its craveable dishes and drinks work to increase the longevity of our people and planet,” as the brand’s website states.2
Topics: Snacking, Trends, Menu, Menu Strategy, Sustainability, Sales & Profitability, Operations, Indulgence, Healthful Snacking
Nine in 10 adults now snack more often than before the COVID-19 pandemic1—and due to efforts to limit close contact to reduce the virus’ spread, prepackaged items have become a popular choice.
Foodservice provider Morrison Healthcare, which works with more than 800 hospitals and healthcare systems, has seen a notable uptick in prepackaged snack interest during the past 18 months—although Jeffrey Quasha, Morrison’s director of retail culinary innovation, says customers have actually been drawn to prepackaged options for several years.
Topics: Snacking, Vending, Noncommercial, Specialty Coffee Shop, Business & Industry, College & University, Healthcare, Lodging, Commercial, Snack, Single-Serve, belVita Breakfast Biscuits, OREO, Senior Living, Grab-and-Go, Labor, Convenience, Foodservice Industry, Menu, Customer Experience, Flavors & Ingredients, Food & Beverage, Micro Markets & Vending, Packaging, Sales & Profitability, Operations, Coronavirus, Indulgence, Limited Time Offers (LTOs), Prepackaged, Safety & Sanitation, Food Waste, Waste Reduction, Functional, Healthful, Micro Market, Cafeteria, Office Coffee Service (OCS), Healthful Snacking, Grocery, State of SnackingTM Report