06 Aug 2021 --- Functional snacks are taking off, with consumers looking to their food for benefits such as immunity. In tandem, better-for-you snacks are appealing to health-conscious people seeking alternatives to traditional salt- and fat-laden offerings.
NutritionInsight continues the conversation around key ingredients and challenges in this space with experts from Symrise, the Almond Board of California and Lallemand Bio-Ingredients.
“The face of snacks is changing, as empowered consumers increasingly seek tasty, healthy and nutritional foods,” says Silvia Soragni, global savory product manager at Lallemand Bio-Ingredients.
Furthermore, snacks have changed from a treat to an opportunity for consumers to get something out of their snacking occasion, notes Dylan Thompson, Symrise’s US-based senior marketing and consumer insights manager.
“Brands are now expected to deliver something more than empty calories and a sugary treat,” adds Beau Collins, Symrise’s US-based senior marketing and consumer insights specialist.
As consumers move toward holistic health, they are looking for all-around health, which means fewer meals that center on indulgence and more snacks that offer a small treat and keep them on their daily health routine, he continues. 
Click to EnlargeCompetition in the snacking space is heating up as consumers are snacking more often and for more reasons.
Reformulation requires creativity
In the face of increasing diet-related chronic diseases, governments are beginning to introduce measures to improve health through taxes, legislation around high-fat, salt and sugar (HFSS) foods, and front-of-pack labeling systems like Nutriscore, explains Sam Russell, EAME marketing manager of snacks at Symrise.
However, reformulating snack seasonings can pose a host of challenges. Ingredients such as salt and fat deliver important keys to ensuring both taste delivery and also how the seasoning sticks to and is evenly distributed across the snack base.
“Reducing these elements means developers need to think creatively to ensure that taste and consumer experience isn’t compromised when it comes to healthier snacking,” Russell continues.
Charice Grace, manager of trade marketing and stewardship at the Almond Board of California (ABC), also calls the rise of mindful snacking a “double-edged” sword.
“Consumers are now aware that snacks can deliver on nutrition without compromising on taste, holding product developers to higher standards when it comes to better-for-you products.”
Almonds’ versatility shines
Grace explains that almonds, which are available in over 14 formats, can help overcome taste, texture and nutrition challenges. 
Click to EnlargeBetter-for-you snacks are targeting demands for foods low in salt, fat and sugar, but high in protein and fiber.
“For example, protein is a universal need for global consumers of all ages, but it can be difficult to supply the amount needed and provide a neutral taste while maintaining an appealing texture. Although almonds contain 6 g of protein in a 1 oz serving, defatted almond flour, or almond protein powder, is a recent innovation that goes even further toward achieving protein requirements.”
Defatted almond flour is finely ground almond flour from which a percentage of the oil has been removed. Depending on the amount of oil removed, the process can decrease the number of calories and fat and increase protein per serving.
This almond form also has an extra-fine texture and neutral taste that allows for more versatility and fewer masking agents, which lets other ingredients shine and contributes to a clean label.
Safeguarding taste
Another challenge comes from consumer preconceptions that snacking forms an exclusively indulgent category.
“With health claims in snacks, we run the risk that consumers could begin to doubt the product’s enjoyability. This forms the primary reason why we rarely ever see ‘Reduced Salt’ claims on snacks, despite the industries ongoing fight against sodium.”
Amid all this reformulation, it is crucial that taste is not compromised. However, on-pack flavor claims such as ‘umami’ can actually go some way to reassure consumers of a products’ taste credentials, Russell points out.
In the Asia-Pacific (APAC) region, the health choices and claims vary from country to country due to local regulation, notes Cady Zhou, APAC regional category manager of snacks at Symrise.
“At the same time, we see some common needs addressed: low in calories and low in sodium. Many snack manufacturers have been taking initiatives by launching mini-sized products, products with lower sodium and function-forfeited products,” she details.
Added protein and fiber trend
Healthy snacking no longer means what isn’t in food – it’s also about added benefits. Symrise recently completed its Snack Trendscope for 2021, which spotlighted trends like snacks with functional ingredients, fermented elements and immune-boosting snacks.
Additionally, Soragni notes that Europe has seen a gradual increase in snack bar launches with high/added protein or fiber claims over recent years. In the region, the UK has the largest overall share of snack bar launches that feature “plus” claims.
Meanwhile, Asian consumers prefer incorporating added protein into their diets. As a result, in the year to March 2021, the share of snack bar launches with added/high protein claims sharply increased to account for 40 percent of all snack bar launches in Asia.
Zhou also confirms that health and well-being are some of the most popular features in APAC snacks. “The standard of living among Asian consumers is rising, leading to demands for better quality F&B.”
Click to EnlargePopular bases include nuts, seeds, vegetables and legumes.
Enabling vitamin D fortification
One ingredient that can target consumer concerns like immunity is vitamin D. With the recent approval by EFSA for vitamin D yeast in 34 food categories, Lallemand Bio-Ingredients offers new fortification possibilities for sweet and savory snacks.
“Food fortification with Lalmin Vita D is a reliable way to ensure an adequate intake of vitamin D. It is a natural, vegan source of vitamin D2, with proven bioavailability,” explains Soragni.
It is made by exposing active baker’s yeast to UVB light, then inactivating and drying it, resulting in a product containing elevated levels of vitamin D2.
Going nuts for nuts
Symrise’s Snack Trendscope also revealed that 26 percent of snackers say they are snacking to eat healthier. In this realm, Thompson is seeing vegetables thrust into the spotlight, as well as seeds and nuts such as hemp, sunflower, chia, almonds and walnuts. These boost protein intake and increase satiety in easy on-the-go formats.
Furthermore, the Innova 2020 Global New Products Report shows that the global snack category is the second largest market for almond introductions. Grace argues that nutrition plays a major role in the ingredient’s appeal to consumers when seeking out snacks.
Health and dietary claims like high/source of fiber, high/source of protein, vegan and low/no/reduced sodium were used more often on snack introductions with almonds compared to total snack introductions in 2020.
Additionally, global consumers report being motivated to purchase products with almonds due to their associations with sought-after health and wellness benefits.
Snack bases diversify
Looking beyond the nut and seed craze, Collins observes that there has been a large increase of snacks from the sea and quirky types of jerky offering a savory, high-protein snack.
“In-line with the move toward healthier snacking, we’ve seen huge diversification in the base materials used in snacks,” adds Russell.
While potato chips still dominate the space, new materials such as pea, chickpea and lentil are becoming far more prevalent. New cooking methods, such as ‘baked’ or ‘popped,’ are deemed healthier – and in many cases, tastier – offering a new experience for the consumer with added benefits.
By Katherine Durrell
This feature is provided by FoodIngredientsFirst’s sister website, NutritionInsight.
To contact our editorial team please email us at editorial@cnsmedia.com
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