With anytime, anywhere eating the style of the day, snacking has moved beyond a between-meal activity. Instead, it’s sometimes the meal. According to Technomic’s 2018 Snacking Occasion Consumer Trend Report, 39% of all consumers and 57% of consumers ages 18 to 34 say their definition of snacks has changed over the past two years. Here’s how the FSD Chuliary Council is menuing the snacking craze.
“We added protein boxes prepared with either tuna or egg salad served with crackers, cheese and grapes to our grab-and-go selections.” —Roy Sullivan, University of California San Francisco Medical Center
“We’re offering continual dining in some resident dining venues to create a more ‘retail’ feel with made-to-order options during lower traffic volumes.” —Chris Studtmann, Northwestern University
“A stronger focus on well-balanced snacks such as fruit and cheese, peanut butter and apples, avocado toast, fresh salsas and hummus.” —Jonathan Smith, TouchPoint Support Services
Those cooking the food traditions of others can help show respect and avoid appropriation by doing thorough research and sharing credit, Advice Guy says.
Take advantage of seasonal fruits to create a sweet ending for any meal. These five recipes highlight the best of the pick, with several desserts boasting red, white and blue colors fit for a Fourth of July bash.