New snack brand Rewind has launched an unconventional entry into the Dutch snack market — 9-volt battery-flavoured corn chips. New snack brand Rewind has launched an unconventional entry into the Dutch snack market — 9-volt battery-flavoured corn chips — designed to evoke nostalgic childhood memories and spark curiosity through bold flavour innovation. Developed using a blend of citric acid, sodium bicarbonate and mineral salts , the chips replicate the metallic tang and slight tingling sensation reminiscent of touching a 9-volt battery. Despite its unusual inspiration, the flavour is said to be surprisingly palatable and entirely food-safe , containing no actual battery components. “We aimed to create a tongue-tingling effect while maintaining a taste that sparks curiosity,” said Mattias Larsson , chef and flavourist involved in the product’s development. Antti Lauronen , head of creative and design at Paulig , added that the launch was rooted in shared nostalgia: “This embodies a collective 90s memory, transforming it into a snackable experience that blends novelty with familiarity.” The 9-volt chips join Rewind’s broader line-up of Cheese & Onion , Tangy Sriracha , Creamy Paprika and BBQ & Honey flavours, all priced at around €1.89 per bag. The range is now available across AH, Jumbo, Plus, Hoogvliet and PicNic stores in the Netherlands, with expansion into additional European markets planned. Rewind’s daring debut underscores a wider industry trend toward experiential and nostalgia-driven snacking , as brands seek to stand out in a saturated market through storytelling and sensory innovation. The Newsroom Snacking Rewind Debuts 9-Volt Battery-Flavoured Corn Chips in the Netherlands News July 11, 2025 Snacking New Products Related news New Products Takis® Pivots Brand Strategy with Non-Spicy Innovation and Retailer Exclusives Snacking Pringles Partners with Xbox and Bethesda for 'Fallout 76 Mystery Flavour' Launch in UK & Ireland New Products Proper Launch 'House Hot Sauce' Lentil Chip, Marketing Towards Spice Boom Snacking Cheez-It Enters Free-From Category with First-Ever Gluten-Free Cracker Launch

You’re reading a free preview of The Newsroom 📰 ✅ Get full access to The Newsroom — your personalised F&B feed with curated insights, company updates, and announcements. + access to the full app collection from FNBX 👉 Join for Free 👋 Log in Subscribe to weekly updates Email* Yes, subscribe me to your newsletter. Submit The Newsroom Plant-based People February 4, 2026 Onego Bio Appoints Former VTT CEO Dr. Antti Vasara to Board as Commercialisation Accelerates Onego Bio, the food ingredient company specialising in the production of non-animal egg protein through precision fermentation, has announced the appointment of Dr. Antti Vasara to its Board of Directors. Business & Finance February 2, 2026 The Tofoo Co Acquires German Seitan Pioneer Topas to Accelerate European Expansion The Tofoo Co, the UK’s leading tofu brand backed by private equity firm Comitis Capital, has executed a significant cross-border acquisition by purchasing Topas, a German manufacturer specialising in seitan products. Business & Finance January 31, 2026 Impossible Foods CEO Peter McGuinness Departs; Executive Team to Lead The company confirmed today that McGuinness’s responsibilities will be assumed immediately by a three-member executive leadership team, rather than a single direct replacement. Plant-based January 29, 2026 Sushi University Debuts Authentic Plant-Based Omakase to Address Culinary Gap for Tourists in Japan Japan-based culinary education and experience provider Sushi University has announced the launch of a dedicated Plant-Based Omakase Sushi Course. New Products January 23, 2026 Planet Oat Debuts Category-First Zero-Sugar Oat Creamers to Target Health-Conscious Coffee Drinkers The release is positioned as a category first, with the brand claiming these are the pioneering oat-based creamers formulated with 0g of sugar per serving. Plant-based January 22, 2026 Califia Farms Expands 'Simple & Organic' Platform with First-Ever Soymilk and Clean Label Creamers The launch aims to capture the "clean label" consumer, offering pantry-friendly ingredient decks across multiple categories including milk alternatives, creamers, and ready-to-drink (RTD) coffee. Coffee & Tea January 22, 2026 Laird Superfood Breaks Plant-Based Tradition with Debut of Whey-Based Protein Coffee Functional nutrition brand Laird Superfood, Inc. has announced a significant strategic pivot, launching its first-ever dairy-based product line: Laird Superfood Protein Coffee with Lion's Mane Mushroom. Plant-based January 22, 2026 Emirates Pivots Vegan Strategy to 'Whole Foods' and Rejects Mock Meats for 2027 Menu Overhaul Emirates has announced a significant shift in its culinary strategy for plant-based catering, confirming that its next generation of vegan concepts will prioritise "real, whole, and farm-to-fork" ingredients over engineered meat substitutes. First PREV 1 Page 1 NEXT Last

As the line between summer and autumn continues to blur, new data from DoorDash suggests that consumers are no longer waiting for the calendar—or major coffee chains—to dictate the start of "cosy season." Go Coffee & Tea DoorDash Report: "Summerween" Pushes Fall Demand to July, Pecan Emerging as 2025’s Breakout Flavour As the line between summer and autumn continues to blur, new data from DoorDash suggests that consumers are no longer waiting for the calendar—or major coffee chains—to dictate the start of "cosy season." The on-demand delivery platform’s latest report, Falling for Fall Flavours , highlights a significant shift in consumer purchasing behaviour, characterised by "Comfort Rushing" and a surprise contender challenging the Pumpkin Spice Latte (PSL) hegemony. Overview Report Opportunities Suppliers Related News Overview Content Opportunities Suppliers Latest news

UK-based ice cream leader Magnum has announced a strategic expansion of its premium Signature range, introducing two new flavour profiles: La Pistache and La Pêche. UK-based ice cream leader Magnum has announced a strategic expansion of its premium Signature range, introducing two new flavour profiles: La Pistache and La Pêche . Launching in January across major grocers and wholesalers, the move aims to capitalise on the rising consumer demand for indulgent, ingredient-led frozen desserts. This release marks the first major New Product Development (NPD) under the standalone Magnum Ice Cream Company, signalling a renewed focus on premiumisation and flavour-led growth. Product Architecture and Formulation The new SKUs feature a complex construction designed to offer textural contrast. Both variants utilise a premium shell embedded with specific inclusions, encasing a core of gelato and ice cream, finished with Magnum’s trademark cracking chocolate coating. The Signature Duo: 🥜 La Pistache: A sophisticated blend combining caramelised, salted pistachio pieces with a dual core of pistachio gelato and ice cream. 🍑 La Pêche: A fruit-forward option pairing a peach-flavoured shell with a smooth peach gelato centre. Viral Trends vs. Market Gaps Magnum’s dual-flavour strategy addresses two distinct market opportunities: The Pistachio Boom: The decision to launch La Pistache is data-driven, responding to a surge in consumer interest. UK ice cream sales for pistachio flavours rose by 74% in 2025 , a growth trajectory heavily influenced by viral social media trends promoting pistachio-based confectionery and desserts. The Peach Opportunity: Conversely, La Pêche targets a "white space" innovation. Magnum identifies peach as a flavour profile that remains significantly underrepresented in the ice cream stick format, offering a point of difference in a category dominated by berry and citrus notes. Corporate Context and Growth The expansion builds on a strong innovation track record for the brand. Magnum notes that its 2025 launches— Double Cherry and Double Hazelnut —were the category’s two best-selling new products. The launch reflects broader macro-trends in the ice cream sector, where premium, ingredient-driven formats are driving value growth, providing retailers with opportunities to capture higher-margin sales. Commercial Availability The new Signature range is available immediately in two key retail formats: Impulse: 90ml single sticks. Take-Home: 3x90ml multipacks. The Newsroom New Products Magnum Expands Premium 'Signature' Range with Pistachio and Peach Flavour Innovation News January 21, 2026 Confectionery New Products Dairy Food Related news New Products Mars Expands Frozen Portfolio with Permanent 'SNICKERS Ice Cream Minis' Line and M&M's Collaboration New Products Popsicle Partners with BBC Studios to Launch 'Bluey' Ice Pops Nationwide Sustainability WM Partners with Novel Ice Cream for 'Green Dream' Launch at 2026 Phoenix Open New Products Ben & Jerry’s Expands into Handhelds with New Ice Cream Bars for 2026

Marks & Spencer has partnered with nutrition-science company Zoe to launch a new M&S Food x Zoe Gut Shot, marking what the retailer describes as a “world-first” collaboration in gut health-focused beverages. Marks & Spencer has partnered with nutrition-science company Zoe to launch a new M&S Food x Zoe Gut Shot, marking what the retailer describes as a “world-first” collaboration in gut health-focused beverages. The product is the result of 12 months of joint product development and aims to bring Zoe’s microbiome research and nutrition expertise to M&S customers. The creamy gut shot is made with British whole milk, kefir, berries, and plant-based ingredients such as baobab and pomegranate. It contains no added sugar, sweeteners, artificial gums or emulsifiers, while delivering over 5 billion live cultures from 14 strains of beneficial bacteria. The shots are also high in fibre and a source of calcium, targeting consumers seeking functional and gut-friendly nutrition. Alex Freudmann, Managing Director of M&S Food, commented: “We always ensure a healthy choice is a delicious choice, and we’re proud to be at the forefront of gut health innovation. The M&S Food x Zoe Gut Shot combines the nutrition science expertise of Zoe with the quality, innovation and product development capabilities of M&S Food.” Jonathan Wolf, co-founder and CEO of Zoe, added: “At Zoe our mission is to improve the health of millions. We run the world’s largest microbiome and nutrition research study and are committed to bringing expert-led science to consumers. Partnering with M&S allows us to make this delicious product available in supermarkets nationwide, helping more people improve their gut health.” The gut shots are available in M&S stores nationwide at an RRP of £2, with a free gut health guide included with every purchase. This launch coincides with M&S’s broader ‘Good Gut’ range, which features more than ten products including cereals, yogurts, and drinks designed to support digestive health. The collaboration highlights a growing trend among retailers and brands to bring functional, science-backed products to mainstream grocery channels, responding to rising consumer demand for gut-friendly and health-enhancing foods and beverages. The Newsroom Health & Nutrition M&S and Zoe collaborate on gut health shot for UK market January 4, 2024 Health & Nutrition Dairy Related news

The global protein ingredients market, valued at approximately USD 55.06 billion in 2025, is on a trajectory to reach USD 84.35 billion by 2033, expanding at a compound annual growth rate (CAGR) of 5.5%. Go Health & Nutrition Beyond The Post-Workout Shaker Bottle: GLP-1 Drugs Drive Protein Innovation No longer confined to the post-workout shaker bottle of the bodybuilder, protein has permeated every aisle of the grocery store—from the bakery section to the beverage cooler—driven by a sophisticated consumer base that increasingly views this macronutrient as the primary lever for metabolic health, longevity, and weight management. Overview Report Opportunities Suppliers Related News Overview Content Opportunities Suppliers Latest news

The Global Agri-Food Advancement Partnership (GAAP) has signed a Memorandum of Understanding (MOU) with 9 Mile Legacy Brewing Co. Ltd. The Global Agri-Food Advancement Partnership (GAAP) has signed a Memorandum of Understanding (MOU) with 9 Mile Legacy Brewing Co. Ltd., formally establishing a collaborative framework to expand fermentation scale-up capacity within Saskatchewan's biotechnology sector. The agreement, signed at the LGCY: Innovation Hub in Saskatoon, is designed to bridge the gap between early-stage research and commercial production for agri-food startups. By pooling infrastructure, the partnership aims to create a seamless developmental pathway for fermentation-based innovation. Integrated Infrastructure: From Micro to Macro The core of the collaboration involves integrating GAAP’s high-throughput screening capabilities with LGCY’s commercial brewing facilities. This creates a technical pipeline that allows innovators to transition projects from pilot-scale optimization directly to production-volume deployment. The Scale-Up Pathway: Stage 1 (GAAP): Utilisation of a 24 × 15 mL optimisation and selection bioreactor system for initial strain development and testing. Stage 2 (LGCY): Transition to 3 × 600-litre production-scale bioreactors for real-world application and volume testing. Adapting Beverage Tech for Biotech Under the terms of the MOU, the organisations will develop integrated workflows that link these distinct operational capacities. A key focus of the partnership is the collaborative adaptation of traditional beverage fermentation equipment for advanced microbial fermentation applications—processes typically dependent on specialised bioreactors. Furthermore, the collaboration will explore integrating GAAP’s advanced analytical tools into projects supported by the LGCY hub, advancing industry-relevant techniques while demonstrating the versatility of brewing infrastructure for the broader bio-economy. The partnership underscores a commitment to strengthening Saskatchewan’s position as a global leader in the agri-food innovation ecosystem. By opening doors to shared infrastructure and specialised expertise, GAAP and 9 Mile Legacy aim to lower the barriers to commercialisation for startups in the rapidly expanding fermentation sector. The Newsroom Business & Finance GAAP Partners with 9 Mile Legacy Brewing to Accelerate Fermentation Scale-Up in Saskatchewan News January 9, 2026 Agriculture Sustainability Business & Finance Beverage Manufacturing Alcohol Related news Agriculture JDE Peet’s Becomes First F&B Major to Align with TNFD Nature Framework Agriculture Heritable Agriculture Secures $4.98m Gates Foundation Grant to Deploy AI Genomics for Climate-Resilient Crops Cultivated Pinnacle Food Group Partners with Bioboost to Advance Precision Fermentation and Human Lactoferrin Research Sustainability ADM and Bayer Extend Partnership to Scale Sustainable Farming Support to 100,000 Farmers in India

Under the new terms, CPE has invested new primary capital to acquire an approximate 83% majority stake in the business. RBI retains a 17% minority interest and a seat on the Board of Directors to maintain strategic oversight. Restaurant Brands International Inc. (RBI) , parent company of Burger King, has officially closed its joint venture agreement with Asia-based asset manager CPE , securing a $350 million capital injection to drive the aggressive expansion of the brand across China. The transaction marks a significant restructuring of Burger King's operations in one of the world's most critical consumer markets. Under the new terms, CPE has invested new primary capital to acquire an approximate 83% majority stake in the business. RBI retains a 17% minority interest and a seat on the Board of Directors to maintain strategic oversight. Aggressive Network Expansion: 4,000 Stores by 2035 A core component of the partnership is a newly signed 20-year master development agreement . This contract grants the joint venture exclusive rights to develop the Burger King brand in the region, with ambitious targets to more than triple the current footprint. The strategic roadmap aims to expand the network from approximately 1,250 restaurants currently to over 4,000 locations by 2035 . This growth strategy will be underpinned by "disciplined execution" and a renewed focus on improving same-store sales through food quality and brand relevance initiatives. Executive Insight: A Key Growth Engine Josh Kobza , Chief Executive Officer of RBI, framed the deal as a necessary step to unlock the market's long-term potential. "China remains one of the most important long-term growth opportunities for the Burger King brand globally," Kobza stated. "With CPE as our partner and a clear strategy focused on food quality, restaurant execution, and brand relevance, we believe Burger King China is well positioned to build a high-quality, sustainable business." Strategic Backing The partnership combines RBI’s global brand equity with CPE’s deep local market expertise and financial weight. CPE , a leading alternative asset manager with approximately $22 billion in assets under management , brings a track record of investment across the consumer and industrial sectors. The firm operates from key financial hubs including Beijing, Shanghai, and Hong Kong, providing the local infrastructure necessary to navigate the complex Chinese QSR landscape. The Newsroom Foodservice RBI Partners with Asset Manager CPE in $350M Joint Venture for Burger King China News February 2, 2026 Business & Finance Logistics & Supply Chain Foodservice Related news Foodservice McDonald's Canada Partners with Frank's RedHot for Menu Takeover Foodservice McDonald's Elevates 'High-Low' Dining Trend with Exclusive McNugget Caviar Drop Technology Aniai Secures Additional $4m to Scale 'Alpha Grill' Robotics in US QSR Market Business & Finance Subway Enters Azerbaijan Market via Master Franchise Deal with N Sky Build

Leading chilled food manufacturer The Compleat Food Group has announced a major strengthening of its senior leadership structure, appointing Nick Reade to the newly created role of UK Managing Director. Leading chilled food manufacturer The Compleat Food Group has announced a major strengthening of its senior leadership structure, appointing Nick Reade to the newly created role of UK Managing Director. Reporting directly to CEO Nick Field, Reade joins the business during a period of rapid expansion and consolidation. His appointment is designed to unify the group’s operational functions following a series of high-profile acquisitions that have pushed annual turnover past the £1.4bn mark. Strategic Mandate and Responsibilities In this inaugural role, Reade is tasked with shaping and delivering the group’s commercial strategy. His remit involves bringing together several critical business functions—including customer, category, product, marketing, and outsourced operations—to streamline performance across a diverse portfolio. The group is home to major UK brands including Wall’s Pastry , Pork Farms , Squeaky Bean , and Vadasz . Executive Profile Reade brings deep FMCG experience to the table, joining after an 11-year tenure at Mars , where he most recently served as General Manager for the UK and Ireland. His career history also includes significant roles at blue-chip giants GSK and PepsiCo . Nick Field , CEO of The Compleat Food Group, commented on the hire: “We’re delighted to welcome Nick to the Group. He brings deep experience in UK FMCG, a track record of driving commercial performance, and a leadership style focused on clarity, accountability and empowering teams to do their best work. The creation of this role and Nick’s appointment completes a new enhanced leadership structure for the group which will support in driving the next phase of our journey.” M&A Context and Growth Reade’s arrival follows an aggressive acquisition spree that has significantly expanded the group’s manufacturing footprint. Recent integrations include: Greencore: The acquisition of the sauces and soups business in Bristol (following CMA approval). Harvey & Brockless: A speciality food producer and distributor. Other Key Deals: The Real Yorkshire Pudding Co, Freshpak, SK Foods, and Zorba Foods. Nick Reade expressed his enthusiasm for the company's trajectory: “The growth of The Compleat Food Group since its inception in 2021 has been fantastic to observe and the opportunity to be part of its continued success was hugely appealing. With its exciting brands and category-leading capabilities, alongside its Food to Feel Good ethos, this is a business that really embraces a modern entrepreneurial spirit with genuine heart and purpose.” The Newsroom People The Compleat Food Group Appoints Mars Veteran Nick Reade as First UK Managing Director News January 13, 2026 People Business & Finance Food Related news People J.M. Smucker Co. Eliminates COO Role in Major Leadership Restructure; CFO and Supply Chief Gain Category Oversight People Yili Group Appoints Agribusiness Veteran Alex Turnbull to Lead New Zealand Operations People Kroger Appoints Former Walmart U.S. Chief Greg Foran as CEO People Bel Group Appoints Peter McGuinness as CEO of North American Operations

Tony’s Chocolonely, the impact-led chocolate company on a mission to end exploitation in the cocoa industry, has announced a significant evolution of its product portfolio with the launch of a new 'Filled' range. Tony’s Chocolonely , the impact-led chocolate company on a mission to end exploitation in the cocoa industry, has announced a significant evolution of its product portfolio with the launch of a new 'Filled' range . Debuting with a reimagined version of the brand’s global best-seller, the new Filled Gooey Caramel Sea Salt Crunch bar represents a strategic move into the textured, filled-bar category, targeting consumers seeking a more complex, multi-sensory snacking experience. Texture and Format While Tony’s Chocolonely is renowned for its chunky, unequally divided bars, this new innovation takes the brand’s signature Milk Caramel Sea Salt (the classic orange wrapper) and reconstructs it. The Filled Gooey Caramel Sea Salt Crunch features a thick milk chocolate shell encasing a generous core of liquid, "gooey" caramel, contrasted with savoury sea salt and crispy biscuit pieces. The result is a bar that offers a distinct textural journey—combining snap, flow, and crunch—elevating the classic flavour profile into a more indulgent, dessert-like format. Strategic Context: 'Goedgevuld' The launch is part of a broader "Goedgevuld" (Well-Filled) initiative, signalling the brand's intent to diversify beyond solid inclusions. By entering the filled-bar segment, Tony's Chocolonely is positioning itself to compete directly with premium confectionery brands that specialise in complex centres, while maintaining its ethical sourcing credentials. Sourcing and Sustainability Consistent with the company’s core mission, the new Filled range adheres strictly to Tony’s 5 Sourcing Principles. The cocoa is 100% traceable, and the brand pays a higher price for its beans (the Living Income Reference Price) to enable farmers to earn a living income. The launch reinforces the brand’s philosophy that commercial success and ethical impact are mutually reinforcing; by innovating with high-demand formats like the Filled bar, Tony's aims to increase the volume of ethically sourced cocoa purchased, thereby expanding its positive impact on the supply chain in West Africa. Availability The Filled Gooey Caramel Sea Salt Crunch is available now via the Tony’s Chocolonely online store and select retail partners. The Newsroom New Products Tony's Chocolonely Launches New ‘Filled’ Bar Innovation News February 10, 2026 Snacking Confectionery New Products Related news New Products Nestlé Expands Aero Portfolio with New Caramel Bubbles Sharing Format Confectionery OFI Bridges Gap Between Craft and Industrial Scale with New Single-Origin Cocoa Liquors Beverage Hotel Chocolat Debuts 'Fire & Ice' Drinking Chocolate with Habanero and Peppermint for National Hot Chocolate Day New Products Milkybar Kickstarts 90th Anniversary Year with Launch of 'Crunchy Pops' Sharing Bags

Tyson Foods has confirmed the appointment of Curt Calaway as its new chief financial officer (CFO), effective immediately. Calaway succeeds John R Tyson, who remains with the company but is currently on health-related leave. Tyson Foods has confirmed the appointment of Curt Calaway as its new chief financial officer (CFO), effective immediately. Calaway succeeds John R Tyson, who remains with the company but is currently on health-related leave. Calaway, who has been with the Arkansas-based protein giant since 2006, most recently served as interim CFO, a position he assumed following John Tyson’s suspension in June 2024. Bringing nearly three decades of experience across finance, audit and accounting, Calaway will continue to report directly to Donnie King, president and CEO of Tyson Foods. Prior to his interim role, Calaway served as CFO of Tyson’s Prepared Foods division, where he oversaw financial operations and led the company’s mergers and acquisitions (M&A) strategy and corporate development. He has also held senior leadership positions including senior vice president of finance and treasurer, chief accounting officer, corporate controller, and VP of audit and compliance. King commented: “Curt is a proven leader with deep industry knowledge and a wealth of experience in financial strategy and reporting. I am confident Curt will continue to help drive operational excellence and deliver value for our shareholders.” Calaway’s appointment comes amid ongoing leadership transitions at Tyson Foods, which continues to focus on streamlining operations across its beef, pork, chicken and prepared foods segments, following recent restructuring efforts to improve profitability and supply chain efficiency. The Newsroom Meat & Seafood Tyson Foods names Curt Calaway as new chief financial officer March 4, 2024 Meat & Seafood Food Related news

Snacking is very much in, while main meals are on the way out. Go Snacking Snacking Snacking has evolved from a between-meals habit into a major food industry trend, driven by changing lifestyles , busy schedules, and consumer demand for convenience. Today’s consumers—especially millennials and Gen Z—are seeking quick, portable, and often healthier options that fit into their on-the-go routines. This shift is fueling innovation in functional snacks, plant-based ingredients, and premium offerings, making snacking not just a convenience, but a lifestyle choice. Overview Report Opportunities Suppliers Related News The Rise of “Snackification”: Why Snacking Is Winning Over Full Meals For decades, the three-square‑meals-a-day model has been ingrained in diet culture, restaurant menus, and social norms. But increasingly, that convention is being challenged—not by rebellion, but by the rhythms of modern life. Welcome to snackification: the gradual—and now accelerating—shift from sit-down meals to small, frequent, portable bites throughout the day. A Market in Motion: Numbers that Tell the Story In 2025, the global snack food market is projected to reach approximately US$269.45 billion (Statista) under one segment definition. Other sources estimate even larger totals: for example, Fact.MR projects a global snack market (all snack types) at USD 569.2 billion in 2025, with an anticipated 5.1 % CAGR through 2035. Across regions, the snack food market in the EMEA zone alone is expected to hit US$88.37 billion in 2025. Statista Meanwhile, flavored, protein-rich, and functional snack segments are expanding rapidly—e.g. “meal replacement” snacks (protein bars, smoothies) are posting year-over-year growth of 10.8 %. (Tastewise data) At the same time, average portion sizes for traditional meals are shrinking, while the frequency of snacking is increasing—one cited statistic is an 11.2 % YoY rise. Taken together, these numbers tell a clear tale: snacking is no longer a niche or indulgence. It’s becoming the core mode of eating for many consumers. Changing Patterns: From Three Meals to Many Mini Meals 1. Snackification as Normal Behavior The heart of this trend is that snacks are no longer confined to in-between moments—they are replacing meals altogether. A recent article in FoodNavigator coins the term “snackification” to describe how consumers are shifting toward a little-and-often pattern of eating. A European analysis notes that about 13 % of consumers already replace at least one main meal with snacks, and nearly 28 % “build snacks into” their meals (i.e. combining mini items rather than one full plate). In parallel, restaurant menu analyses show that snack items are appearing more often: snack-style foods now show an 8.4 % YoY increase in menu appearances. (From your supplied data) 2. Breakfast Skipping and All-Day Snacking Data suggests that breakfast-skipping is on the rise (7.1 % YoY increase) while all-day snacking is up 6.6 % YoY (Tastewise). These shifts hint that the very structure of “meal times” is dissolving. Moreover, snacking is creeping into traditional mealtimes: what's eaten at lunch or dinner increasingly looks and functions like a snack rather than a full, plated meal. 3. Nutrition & “Mini-Meal” Expectations Modern snack consumers expect more than empty calories. Two data points from your prompt are telling: convenience as a consumption driver is rising ~9.01 % YoY, while satiety is rising ~6.5 % YoY. That is, not only do people want snacks that are easy, they also want them to feel like a “mini-meal” — nutrient-dense, filling, balanced. Indeed, many new products are marketed not as “treats” but as alternatives to meals: protein bars, smoothies, bites with fiber, nuts, or plant‑based protein. This aligns with observations in the functional-snacks space and the push for healthier snack ingredients. What’s Driving the Shift? Six Key Forces Convenience & Time Pressures The modern consumer is time-starved. Long office hours, fragmented schedules, remote work, and multi-tasking leave little room for extended meal prep or sit-down dining. Snacking fits the cracks. As Jack Helm (ACI Group) puts it, snackification taps into “a generational fascination with low-effort, grab‑and‑go food.” Smaller Stomach for Big Meals Interestingly, many consumers find large meals overly heavy or fatiguing. Frequent smaller bites can help maintain energy, avoid post-meal slumps, and regulate appetite more evenly. Some survey data suggests a sizable share of people feel better when eating in smaller increments rather than large meals. Health, Wellness & Functional Expectations Snacking is catching up with wellness: consumers are demanding clean-label, high-protein, high-fiber, low-sugar, plant-based, or functional (e.g. adaptogens, probiotics) formulations. This trend is clear in new product launches and premium positioning across snack aisles and D2C brands. Generational & Behavioral Changes Younger generations (Millennials, Gen Z) are leading the shift, embracing more flexible eating routines and rejecting rigid dieting norms. They are more open to replacing meals with snacks, as long as those snacks align with their values—taste, convenience, health, sustainability. But it’s not wholly generational: many consumers across age groups are gradually adopting snack-centric patterns. Retail, Foodservice & Channel Innovation Brands and operators are adapting to this shift. We see: Menu reformulations to add snack-style offerings (mini bowls, bites, snack bundles). Smaller, multi-pack, single-serve or on-the-go pack formats to match snack consumption. (Note: many CPGs are leaning into smaller pack sizes.) E‑commerce, direct-to-consumer snack boxes, subscription models, and data-driven personalization. Quick-service restaurants promoting “snack combos” or snack-menu expansions. Cultural & Psychological Roles Snacking is also being reframed as a form of self-care, indulgence, or mood regulation. In a world of constant stimulation, a small snack moment can serve as a mini break or pick-me-up. Brands are tapping into emotional, functional, and experiential angles of snacking. What It Means for the Future of Food The concept of “meals” may continue to erode. In five to ten years, many consumers may think in terms of eating occasions (bites, snacks, mini-meals) rather than breakfast, lunch, dinner. Innovation pipelines across snack-first, flexible eating formats will dominate. Big food firms will increasingly behave like snack brands: more SKUs, faster launch cadence, digital-first insights, agility. Restaurants will need to adapt: snack‑centric menus, flex plates, modular ordering (combine several bite-sized items), or “snack bundles” to compete with packaged options. Nutrition frameworks will evolve. Regulators, dietitians, and food scientists will push for new standards and labeling paradigms to address micro‑eating, nutrient timing, and health balance across many small eating events. The shift toward snacking is more than a fad—it’s a reflection of evolving consumer lifestyles, expectations, and technologies. In a world where time is fragmented and attention is precious, food must adjust. Snacking offers agility, personalization, and micro‑satisfaction suited to modern life. For food companies, the path forward lies less in fighting against it, and more in reimagining meals as modular, adaptive eating moments. Overview Content Opportunities Suppliers Latest news Opportunities & Challenges for Industry Players 💹 Opportunities Innovation & Differentiation The demand for new textures, flavors, and nutritional profiles is high. Premium, artisanal, plant-based, or functional brands have room to differentiate. Portfolio Realignment Legacy food and beverage brands (snack lines, frozen foods, etc.) can reorient toward “snack-first” thinking, trimming emphasis on large-plate meals. For instance, Conagra is reportedly investing heavily in snack-sized and bite formats. Investopedia. There’s real upside in converting meal SKUs into snack-friendly versions. Smarter Packaging / Formats Resealable, portion-controlled, multipacks, on-the-go pouches, and more sustainable packaging (recyclable, compostable) can win consumer favor. Channel & Channel Innovation Digital platforms, micro-fulfillment, & omnichannel reach can accelerate snack launches and demand activation, as consumers expect speed and convenience. Value-Added Functionality Fortification, probiotics, adaptogens, or mood-enhancing ingredients can help snacks command premium positioning—and resist commoditization. ❌ Challenges & Risks Nutritional Scrutiny & Health Perception As snackification blurs into meal replacement, consumers and regulators will increasingly scrutinize nutritional profiles. Empty-calorie snacks risk backlash. Margin Pressure & Cost of Premium Ingredients Using better ingredients and sustainable packaging often increases cost. Balancing affordability and premium appeal is challenging. Shelf & Space Constraints Retailers may resist over-expanding snack SKUs if shelf space is static. Also, smaller pack sizes can erode margins or complicate logistics. Consumer Fatigue & Choice Overload With so many snack options, differentiation becomes harder. Some reports suggest consumers get stuck in repetitive snack cycles or default choices. The Sun Sustainability & Packaging Scrutiny Increased consumption of packaged snacks amplifies concern over packaging waste. Brands will be pressured to adopt eco-friendly options or face reputational risk.