CHICAGO- Nearly half of the population, snacks at least twice a day according to a new article in the May issue of Food Technology magazine, published by the Institute of Food Technologists (IFT). This rate (48 percent) is up nearly double since 2010 when snackers made up about 25 percent of the population. Recent snacking reports from Technomic, Packaged Facts and SymphonyIRI revealed several interesting findings including the following:
- Seven in 10 snacks are eaten in the home. Workplace snacking is also on the rise
- By 2015 retail sales of packaged snacks will hit $76.8 billion
- When it comes to snack time, three of four consumers tend to snack in the mid-afternoon and four in 10 people snack mid-mornings, mid-evening, and late at night
- Half of consumers want snacks that offer an energy boost
- Snacks like trail mix and hummus are the highest grossing snacks in 2011, up 11.1 percent and 10.5 percent respectively
- Three in 10 snacks consumed in 2011 were beverages
- Vegetarian items, ethnic street-food-inspired appetizers, charcuterie, and bite-sized hors d’oeuvres are the top trendy appetizers for 2012
- Two-thirds of women say it’s important that the portion size of a snack is not too large
- Parents are looking for snacks with added nutrients for their children
- 60 percent of consumers said that no trans-fat and “beyond basic nutrition” (e.g., antioxidants) are the most desired healthy snack attributes
The Institute of Food Technologists (IFT) is a nonprofit scientific society. Our individual members are professionals engaged in food science, food technology, and related professions in industry, academia, and government. IFT's mission is to advance the science of food, and our long-range vision is to ensure a safe and abundant food supply, contributing to healthier people everywhere.
For more than 70 years, the IFT has been unlocking the potential of the food science community by creating a dynamic global forum where members from more than 100 countries can share, learn, and grow. We champion the use of sound science across the food value chain through the exchange of knowledge, by providing education, and by furthering the advancement of the profession. IFT has offices in Chicago, Illinois and Washington, D.C. For more information, please visit ift.org.