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Snacks Becoming Stand-Ins for Meals
MAY 28, 2009 --
With many consumers pressed for time and money in the current economy, snack foods increasingly are being used as substitutes for meals, according to the “Snack Foods Culinary Trend Mapping Report” from the Center for Culinary Development (CCD) and Packaged Facts.
According to CCD CEO Kimberly Egan, snacks “have become valuable gastronomical events in their own right, especially as consumers demand more from their snacks.”
The study says consumers are seeking varied and vibrant flavors, as well as the benefits of protein, fiber and vitamins, and that better-for-you snacks, such as those made from beets, sweet potatoes and cassava, and those made from beans, soybeans and chickpeas, are gaining popularity.
The report says Generation Y snackers have discovered umami, highly nutritious seaweed snacks, even as their parents favor sweets made with whole grains and other healthful ingredients.
The trend toward more healthful snacks may be good news, considering a new survey by CareerBuilder, which said the economy may be contributing to weight gains by U.S. workers, 43 percent of whom said they have gained weight in their current jobs and 10 percent reported increasing their snacking during the day.
“Weight gain in the office is common and is a result of a variety of issues, including today’s economic stress and poor eating habits,” said Rosemary Haefner, vice president of human resources for CareerBuilder.com, which reported that 67 percent of employees surveyed said they snack at least once a day, and 24 percent reported snacking twice daily.
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