Spotlight on snacking: Occasions and food rituals evolve amid COVID-19, says Glanbia
24 May 2021 --- Snacking and eating occasions are becoming more prevalent. According to Glanbia Nutritionals, several factors contribute to the increase in snacking, including cultural shifts, more regular snacking amid the COVID-19 pandemic and the upending of usual food rituals.
Speaking to FoodIngredientsFirst, Tara Bane, EMEA marketing manager at Glanbia Nutritionals, says the diversity and accessibility of cuisines and foods have sparked interest for consumers keen to develop their palate and quench their curiosity.
“Additionally, eating a healthy balanced diet to support and enhance consumers’ wellness has been a huge driving force,” she notes.
Nutritious snacking
According to Glanbia, 51 percent of global consumers have switched from traditional snack products, like chocolate, to high protein or low sugar alternatives.
Snacking has always been a part of the consumer diet, but research suggests that it is becoming more prominent.“Millennials, in particular, are driving this interest in high-protein snacks which provide satiety and work well as meal replacements. The bar category continues to be strongly affected by this trend, with protein bars leading category growth,” explains Bane.
Moreover, the “conscious indulgence” trend shows no sign of slowing and continues to shape snacking preferences.
Sixty-four percent of global consumers believe indulgent snacking is acceptable as part of a healthy diet, while 54 percent indicate they expect snacks to offer a nutritional boost.
“Consumers still crave decadent treats, but many are seeking to ensure that snacks include nutritious elements,” Bane continues. “Furthermore, there is an emerging interest in products with calming, focus-enhancing, and energy-boosting ingredients providing and supporting greater mental wellness.”
She also says this trend spiked throughout the pandemic as many consumers were unsettled and felt anxious. “We will continue to see this trend gather momentum as mental health is becoming more important in consumers’ lives.”
Plant-based innovation
Glanbia Nutritionals’ insights team has found that while the plant-based protein segment is considered a niche market compared to dairy-based protein, consumer interest and demand are growing exponentially.
“The growth within the segment is attributed to diet diversification, increased consciousness to sustainability, animal welfare issues and allergen avoidance,” Bane affirms.
In response, the company has created BarHarvest Pea Protein which adds protein fortification and is an allergen-free, gluten-free, kosher protein ingredient.
BarHarvest is designed to improve the shelf life, moisture and soft texture of bars, cookies and other baked goods.
Preferred protein sources
Although plant-based is trending, UK and Irish consumers still prefer dairy and whey as their preferred protein sources, Bane outlines.
“To satisfy continued demand, we created whey protein concentrate solutions OptiSol 1005 and 1007, which are uniquely designed to be extremely heat stable, even in high processing conditions.”
OptiSol 1005 performs in high acid products (pH 4 or lower) as a superior source of whey protein – allowing for a 12 percent protein level to be achieved depending on pH level and processing conditions, improved textural performance and a unique viscosity that works in thicker gels as well as thin and creamy beverages and yogurts.
Meanwhile, OptiSol 1007 supports increasingly popular meal replacement and neutral pH nutrition beverages, overcoming typical processing challenges for these products.
“Benefits include decreased age-related gelation, decreased sedimentation levels and consistent viscosity at 40°c with several year-long stability studies to prove the results,” continues Bane.” Unlike most other milk proteins, it is also cold soluble, and its unique stabilization properties mean it can support the removal of unnecessary ingredients.”
The pandemic effect
COVID-19 has undoubtedly impacted consumer trends on a global scale.
Earlier this month, Glanbia’s monthly consumer survey that explores the impact of COVID-19 on consumers found that protein-rich NPD, immunity supplements and low carb diets are trending among consumers.
Meanwhile, Glanbia recently outlined key themes in China’s fast-growing snack food market.
The company says that for manufacturers looking to tap into China’s expanding snack food market, it’s essential to understand what’s appealing to Chinese consumers right now.
The top trends in Chinese snacking are “Snack Cravings,” “Crunchy Textures” and “Health-Focused.”
Consumer interest and demand for plant-based protein is “growing exponentially.”
According to Glanbia, texture preferences are known for varying widely based on culture and geography. In China, consumers are craving crunchy and crispy snacks.
Moreover, healthy snacking is on the rise, mainly due to concerns around COVID-19.
The growing interest in protein is one of the most important healthy snack trends globally.
To satisfy China’s snacking consumers, adding healthy ingredients – for example, through protein, vitamin, and mineral fortification – will give consumers a better-for-you option that they can feel good about.
This can help address health concerns of active consumers and families with children, says Glanbia.
Communicating unique product benefits is also essential, whether it’s added nutrients, clean label ingredients, or appealing sensory attributes. In addition, social attributes can be conveyed to position snacks as premium. This strategy for differentiation can help win brand loyalty among Chinese consumers.
By Elizabeth Green
