Snacking, the new Eldorado of food industries

The snacking continues to have the wind in sails in France and records a strong growth which should continue over the years to come. Indeed, the products of the snacking come respond to the rhythms of life of the French: lack of time for lunch, search for meal solutions to eat on the go and economic.

But today, snacking no longer rhymes with fat and sweet products. Nibbling wants to erase its bad image and develops on recipes that take into account new consumer concerns. For example, the sandwich was able to reinvent itself to satisfy the current food patterns: more sophisticated range, gluten-free, lactose-free, vegetarian …

The challenge: to succeed to combine greediness, originality and lightness.

As for salads, they continue to play a role of boosters in the self-service department in supermarkets. The stars of the department are unsurprisingly the “salads plateaux-repas / crudités” which are the perfect solution for meals on the go. The trends: diversification of the bases of recipes (Quinoa, Bulgur, lentils …), the customization: sauce to be dosed oneself, the topping to add, etc