Snacks are a hit with today’s active, urban consumers and are becoming more creative, healthier and available via multiple channels. Discover 5 snacking trends you don’t want to neglect in 2022 to meet your customers’ expectations!
1 – Digital distribution
Whatever your point of sale, your snacks are more likely to stand out if they are visible on food delivery platforms or via an app, a website or an intranet. That way, they will be easy for users to click & collect or have delivered, improving the daily lives of the young urban workforce for whom digital technologies are second nature. The final point in this arena is the smart fridge, which requires little to no human intervention, a real plus in this period of staff shortages. As a result, snacking services are developing swiftly and strongly in company canteens.
2 – Renewed charm for on-site dining
But don’t let tech make you lose sight of the fact that dining in is still very popular. So be sure you plan ahead for the regulatory deadlines that are on the horizon. For example, disposable tableware will be banned in France for all food consumed on site, beginning on 1 January 2023. In other words, now is the time to choose some attractive reusable dishes, institute a deposit to help retrieve them (at companies for example) and install a “reusable water bottle-friendly” drinks dispenser. And don’t forget your biowaste bins!
3 – Ethical packaging
Food delivery and takeaway are also being reinvented, in some cases by offering reusable tableware with a refundable deposit, in others by opting for ethical wrappers made of recyclable kraft paper, compostable plant fibres, biosourced wood, etc. As for utensils, they can even be made of paper now! According to the Global Innovation Barometer published by Protéines XTC, “nearly one in five food innovations are packaging innovations”. Many such options are available from suppliers these days. Be sure to enquire with them and compare their products, so you can choose packaging that is original, eco-friendly and practical.
4 – High-quality, seasonal ingredients
There can be no doubt today that a sandwich or salad that contains fresh tomatoes can no longer be served in winter! Consumers are becoming increasingly sensitive to the use of seasonal products and enjoy dining on menus that change over the months or even as a function of the weather. According to a survey (HelloFresh/YouGov, May 2022), four in five people (81%) consider seasonality to be an important factor, with 72% stating that they try to avoid buying out-of-season food whenever possible. It worth noting that each generation has their own specific concerns: those 55 and over are more likely to follow the seasonality of ingredients in the interest of flavour and nutritional quality (52%), while millennials tend to make that choice with the aim of preserving the environment (25%).
Dining guests are also sensitive to the provenance of the products they eat, as well as organic and other certifications, so it is important to communicate about these quality markers which can often make all the difference when it comes to impulse buys.
5 – Diversified, inclusive menus
Allergies, diabetes, food intolerances, religious restrictions and vegetarianism can all limit the choices available to some of your guests. Think of them by always offering a vegan dish or fare tailored to dietary restrictions (containing no gluten, lactose, sugar, pork, etc.). Offering your customers delicious, personalised options will help you earn their loyalty, especially since there are so many alternatives to traditional animal proteins that your customers will be curious to try!
[Ebook] The European snacking barometer
