A snacking snapshot

apple half snack

Snacking now represents 50 percent of all food and beverage occasions, according to a report on consumer eating behavior from the Hartman Group. The Bellevue, Wash.-based researcher calls this the “snackification” of mealtimes and backs up the trend here:

90% of consumers snack multiple times throughout the day

7% of these consumers skip meals completely in favor of all-day snacking

80% of all snacking is purposeful—it fulfills a physical, emotional, social or cultural desire

20% of all snacking is aimless, driven by the availability of food

61%  of consumers are opting for healthier snacks, with 64 percent choosing fruits and vegetables

Data from The NPD Group’s Snacking in America study reveals generational differences among snackers:

  • While millennials tend to reach for grab-and-go snacks when they are hungry, boomers snack because they don’t want to prepare a big meal, and eat alone more often than other age groups
     
  • Kids between the ages of 2 and 17 beat out all other groups—they eat an average 1,500 snacks per year, higher than boomers’ average of 1,200 and millennials’ 1,000 snack occasions 
     

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources