Contributor Column G one are the days of eating three meals a day. Over-scheduled, on- the-go Americans are thus seeking out convenient ways to eat snacks that are convenient but also healthy. Consumer trends have indicated a lasting interest in healthier snacks that can act as “mini-meals” in order to compensate for time- strapped lifestyles that don’t permit sit-down, prepared meals. What comes along with demand for mini-meals is the desire for high nutritional value to complement convenience and taste. And because of this indelible change in the complexity of consumers’ lives, there have been permanent changes in how consumers view snacks – and what they demand from them. As a result, it is critical for snack makers in new product development and retailers catering to today’s consumers’ needs to understand the trends that will ultimately affect what people buy and eat on-the-go. Some of the trends Complex Lives, Simple Snacks Consumers seek clean, natural ingredients, with a dash of convenience and a huge dose of taste. BY KIM BLUM noted here are big-picture, long-lasting trends, and others hone in tight on ingredient composition. To earn the sale and also meet nutritional standards expected by today’s consumers, CPGs and retailers must consider them all. n Convenience — Certainly convenience is still key in the snacking industry. With that said, convenience shouldn’t come at the expense of content. People are not just looking for bars that are easy to eat and portable, rather they want to experiment with exciting flavors and varieties. From sweet to savory, or a combination of the two, innovation has boomed in convenience products such as bars, and consumers will continue to reward innovation that generates unique flavor combinations. n Protein — Consumers are looking for “cleaner” forms of protein, such as nuts, seeds, legumes and yogurt. The explosion of high- protein Greek yogurt brands is an example of this growing trend. Further, consumers’ knowledge of products that deliver protein has grown and their expectation of protein-rich ingredients in non-traditional products has grown, as well. n Simple Foods — Consumers look for snacks with fewer ingredients and ones that they can recognize. They often seek out food that is free of artificial additives, preservatives and colors; and that are minimally processed. Pure, simple foods trend across categories and should be a focal point in new product development always. Nutritious Snacking 30 STAGNITO BUSINESS INFORMATION ’ S NEW PROD UCTS REPORT | SUMMER 2014 EDITION