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Snacking is gaining further traction, becoming a consumer lifestyle



This news story was published on March 19, 2012.
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Chicago – Consumers are snacking significantly more now than they were just two years ago. Almost half (48 percent) of consumers polled say they’re now snacking at least twice a day, compared to 25 percent in 2010. Restaurants are capitalizing on the growing snacking occasion by offering quick, portable, smaller-portioned, low-priced food and drink in a myriad of ways to continue gaining share of snack purchases. Restaurants now claim 22 percent of consumers’ snacking occasions, up from 17 percent in 2010.

“Recent consumer research indicates that snacking is becoming a larger part of consumers’ daily lives,” says Technomic Executive Vice President Darren Tristano. “Pressure from the nutritional disclosure legislation has prompted the foodservice industry to reduce calorie counts in meals. As a result, Americans are now more inclined to “graze” throughout the day, seeking snacks that provide fuel between traditional meal parts.”

To help operators and others aligned with the foodservice industry more effectively identify opportunities for growth and gain a competitive advantage, Technomic has developed the Snacking Occasion Consumer Trend Report.

Interesting findings include:

  • Major chains are using late-night hours to promote value-oriented snack items and bar plates to cater to younger customers who visit more often for late-night snacks.
  • More than a third (37 percent) of consumers have broadened their definition of snacks to include more types of foods, beverages, and restaurant fare.
  • The mini sandwich, slider or wrap has evolved from a simple snack item to a downsized gourmet version of signature full-sized offerings.
  • Impulse purchases of snacks are up from two years ago. Sixty-two percent reported that most of the snacks they purchased for away-from-home consumption were impulse purchases.
  • More than 33 percent of consumers expect to eat more healthful snacks in the coming year, indicating greater importance for operators to offer and promote better-for-you snacks.

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