January/February 2021 - 18

TRENDS
SNACK FOODS
Produce-based snack
foods on the rise
FRUIT-, VEGGIE- AND LEGUME-BASED PRODUCTS EXPECTED
TO LEAD $16-BILLION SNACK INDUSTRY INCREASE
SNAC International is an international
By Zeke Jennings
Managing Editor
SNACKING ON THE GO and replacing
meals with snacks is a growing trend
among young consumers who have
health-conscious eyes on functionality
with their food choices.
According to statistics from the
market research company IRI, the
macro-snacking category is expected
to grow by $16 billion in the next five
years. Within that category, fruit-,
vegetable- and legume-based snacks
are among the fastest risers, said
David Walsh, SNAC International VP
of membership and communications,
during Pack Expo Connects.
18 JANUARY/ FEBRUARY 2 021
trade association for the snack industry
with more than 400 member companies
worldwide.
Wa l sh said hea lth- conscious
consumers, busy lifestyles and nontraditional
flavors are driving trends
in snack growth, which hasn't slowed
down during the COVID-19 pandemic.
Since the start of COVID, only personal
healthcare has grown more in the retail
sector than snack foods.
Consumers want snacks not just to
satisfy hunger, but which help them stay
fit and healthy, which Walsh classified
as being " functional. " Eighty-eight
percent of consumers are willing to
pay higher costs for foods they perceive
as healthy. High fiber content, protein,
antioxidants, vitamins, minerals, whole
grains and probiotics that aid brain,
heart, skin and gut health are among
the traits they look for, Walsh said.
Produce processed into shelf-stable
form fits the bill. Sales of apple chips
have increased by 24% over the
past year, while overall sales of fruit
chips - banana, coconuts, pears,
pineapple and plantains among
them - have increased 7.1%.
" Fruit chips are among the highestgrowing
categories of
snacks, "
Walsh said. " Many of these snacks
are often baked, with a lot of flavor
combinations. Bright packaging is a
driver, too. "

January/February 2021

Table of Contents for the Digital Edition of January/February 2021

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