FSD's Culinary Council talks snacks

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.

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“We’re looking to create more grab-and-go items that are small and packed full of protein or vegetables.” —Matthew Cervay, Geisinger Health System

“Our newest snack offering is homemade granola with Greek yogurt and candied apricots.” —Ben Staples, Cuyahoga Group

“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

“Moving toward healthier breaks with hummus, veggies and dip and fruit versus cookies and brownies.” —Mark Miller, Skidmore College