`Delicious stick`: Popular Japanese cheap snack is getting expensive for first time in 43 years - WION

Is crunch time getting expensive in Japan?

For the first time since its debut in 1979, Japan's favourite corn puff snack, Umaibo, is getting a new price tag as the company has announced that it is increasing the price. 

Based in the capital city Tokyo, the Yaokin Corp informed, as reported by Japan-based The Mainichi paper that the product would go up from a retail price of about by 2 yen ($.02) apiece, from the original 10 ($0.09 yen) to 12 yen ($0.11) from April. 

The company also mentioned that the decision has been made due to the higher costs. Takeshi Nemoto has been in charge of purchasing snacks at Tokyo in snack shop Kawahara Shoten for decades. He made a similar prediction for other cheap snacks.

"There's nothing we can do (about the price hike). From a maker's point of view, they cannot secure profit anymore unless they raise the price," he said. 

What is Umaibo? 

Umaibo is famous as the "delicious stick" and had defined Japan's low growth for decades by keeping its price unchanged. 

The 'delicious sticks' are quite similar to cheese puffs but shaped like a cylinder. They come in 15 flavours, from cheese to seasoned cod roe, with creamy corn soup the best seller. Reports have mentioned that around 700 million of the crunchy sticks are sold annually, both in packs and individually.

While prices are surging in the West, Japanese companies have so far been reluctant to increase prices across the board, out of fear of losing cost-sensitive customers. 

Customers were shocked by the news. "I never imagined an impact on cheap snacks, something that kids can easily buy, so I'm a bit sad and surprised," said 51-year-old housewife Naomi Hosaka.

(With inputs from agencies)

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`Delicious stick`: Popular Japanese cheap snack is getting expensive for first time in 43 years - WION
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Warm up this winter with snacks from Cornitos | FNB News - fnbnews.com

It’s the season to enjoy a range of delicious food and enjoy the warmth of a bonfire. Aren’t we all looking for seasonal specials for every meal? Nuts and Nacho Crisps Range is the best way to snack healthy without compromising on the taste. Tikka Masala Nachos Crisps and Coated Green Peas are ideal for winter snacking.

Coated Peas are available in two mouthwatering flavors. Wasabi is the perfect zing we need to manage our evening hunger pangs. The next flavour is Hot and Spicy, which is true to its name it gives the crunchy bite and taste of hot and spicy chili.

As the weekend comes in we want to snuggle in our comforters and watch our favourite movies. Tikka Masala Nachos Crisps is the perfect partner for all your movies be it action or comedy the mix of all spices and crunch in each bite of this crispy nachos crisps would keep you on your edge.

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Man finds movie theatre snacks on Uber Eats, says it's 'insane' - Times Now

Man finds movie theatre snacks on Uber Eats&nbsp

Key Highlights

• "I am starving, man... I am just craving some movie theatre nachos," Jenkem said

• He showed the overpriced theatre snacks that could be ordered via Uber Eats

• Netizens said that theatre snacks are not always fresh

A man was baffled when he found movie theatre food on the online food delivery platform Uber Eats. Jenkem Jones, who goes by @jenkemjones on TikTok, shared that he saw Regal Cinemas pop up on the foodservice application.

"I am starving, man. I am so hungry - let me just Uber Eats some Regal Cinemas food. I am just craving some movie theatre nachos," Jenkem said as the background on his screen showed a picture of the Regal Cinemas Tostitos Nachos.

The app showed theatre snacks like Red Vines, $9 servings of popcorn and overpriced soft drinks.

"Man look at those nachos. I would love to pay a delivery fee for a dry a** Nathan’s hot dog. Who the f*** is buying this s***... that’s insane," he wondered.

"I hate this dystopia," Jenkem captioned the post.

Netizens took to the comments section to say that movie theatre snacks are not always fresh and their prices are sky-high.

One user said, "Man I'm dying for some popcorn that was fresh 3 days ago." Another wrote, "It doesn't even look good in the pictures."

A third user added, "One time I was really high and wanted movie theatre popcorn so I ordered it."

Yet another person who claimed to be a Regal Cinemas employee said that people do sometimes order their food off of the app. They wrote, "Regal employee here, Yes people do this. People even order after we've closed and try to argue with me about turning the machines back on."

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Man finds movie theatre snacks on Uber Eats, says it's 'insane' - Times Now
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Craving Chocolate? Stress Snacking? Answers to Your Questions About Mindful Eating - The New York Times

We asked two experts to advise readers taking part in the Eat Well Challenge.

As we’ve been learning in the Eat Well Challenge, mindful eating can take some time and practice, and many of you still have questions. For help answering them, I called on two of the leading experts on mindfulness and habits. Dr. Judson Brewer is the director of research and innovation at the Brown University Mindfulness Center and the creator of the Eat Right Now app. Evan Forman is a psychology professor at Drexel University in Philadelphia and the director of the university’s Center for Weight, Eating and Lifestyle Science.

Q: I must be missing something. Maybe I don’t truly understand this concept of mindful eating. So far, it’s been a license to keep eating whatever I want.

Dr. Brewer: Typically, this question comes when someone is not actually paying attention when they’re eating. It’s not about understanding the concept. It’s about putting it into practice. It’s not about thinking. It’s about feeling. What does it feel like when I eat too much?

The goal is to listen to the body’s signals. Our feeling body is much smarter than our thinking brain. Our body knows when we’ve had enough; our brain doesn’t. How much do you pay attention when you eat? What does it feel like when you eat too much?

Ask yourself with each bite, “Is this more pleasurable or more rewarding than the last one?” What that does is help you pay attention. Your body is designed to stop when it’s full. We overeat only when we’re not paying attention. It is all right to eat as much as we want, but if we listen to the wisdom of our bodies, we’re not going to overeat, and that’s where we can shift our behavior.

Q: When I reach for food, I am able to observe that I am not hungry, but it does not change my behavior. The most common time for me to reach for food is when I’ve hit an impasse at work.

Dr. Brewer: This is about wants versus needs. Ask yourself: “What do I need? If I’m not hungry, why am I driven to eat? Is it boredom? Stress?” I want to empower the reader to sit with these questions.

But maybe the answer is: If I’m stressed, maybe I need a stretch or a walk break. If I’m stuck, maybe I need to take a moment and reflect or talk to a colleague. The “want” is a habit. Meeting your “need” is going to help you not reach for food. Snacking isn’t necessarily a bad thing, but if we snack a lot and it becomes our go-to when we have writer’s block, it can teach us two things: to eat when we’re not hungry, and to eat instead of doing something that might actually help with the writer’s block.

Q: It’s really hard to manage food portions as a single person. What tips do you have for cooking for one?

TPP: I also live alone most of the time, except when my college student is home. Cooking for myself helps me plan, prepare and eat food far more mindfully than if I order takeout. But it can be hard to shrink a recipe for six servings down to a recipe for one. I usually try to cook two portions. When I prepare my plate, I take the second portion and put it in the fridge for tomorrow’s lunch. This keeps me from mindlessly nibbling on seconds when I’m not really hungry.

I’ve also learned to shop more mindfully to avoid food waste. Instead of buying protein in presorted packs, I ask the butcher or fishmonger in the store for a single chicken breast or piece of salmon. I try to buy small portions of vegetables when I can. I have also started composting at home because sometimes foods go bad before I can eat them.

I’ve always liked the cookbook “Serve Yourself: Nightly Adventures in Cooking for One” by Joe Yonan, the food editor at The Washington Post. (I worked with Joe at The Daily Texan, my college newspaper, many years ago.) Because I am cooking for one, I’ve always kept a pretty spare cupboard and fridge, but Joe believes in stocking up on spices, condiments, sauces and staples, especially if you’re single. “I’m a zealot about the fact that if you’re fully stocked, making something quick at the end of a long workday is that much easier,” he writes.

Q: I’m struggling with the craving wave. When I’m stressed, I go for chips or alcohol. Can you break down the craving wave more?

TPP: As a reminder to readers, “urge surfing” means “riding the wave” of your thoughts, feelings and cravings rather than acting on them, and it’s a successful strategy often used to treat substance use. The four steps include identifying your craving, noticing how you feel, accepting the craving and then coexisting or “surfing” with the craving as it rises and falls.

Dr. Forman: Many people eat in response to emotions, and as a way of managing the emotion. Once you have done this a few times it becomes an ingrained habit. However, you can break this habit.

1. Work at understanding the source of your emotion, and see if you can address the root cause. Can you alter what is causing you stress? Are you anxious about a future that hasn’t happened yet, and maybe never will? Are there non-eating activities that could fill your boredom?

2. See your emotions as something that are part of being alive, and part of being human. Instead of wishing they would change or go away, embrace them. In this way, you can adopt the attitude that these emotions can coexist with you, rather than being dependent on eating to make them go away.

3. Work hard at breaking the association. Each time you have the urge to eat in response to an emotion, mindfully notice the urge, but don’t actually eat. Eventually, over a few weeks, the association between emotion and eating will weaken, and the urge will be less powerful.

Q: Any recommended substitution for a chocolate craving? I haven’t found a satisfying one.

Dr. Brewer: There’s nothing wrong with eating chocolate. But if you say, “I eat too much chocolate,” then we can find a solution.

For me, I used to mindlessly eat chocolate. Now, I really pay attention. Since dark chocolate has less sugar, it creates less of a craving. I’d suggest you ask yourself what type of chocolate would give you the balance between the satisfaction of eating chocolate and the feeling of craving more. Milk chocolate, because of the high sugar content, is going to make you crave more.

Try an experiment. Eat milk chocolate and dark chocolate and see which one makes you want more. Pay attention and ask yourself: How much is enough? When am I satisfied? You don’t have to find a substitute. You can satisfy the chocolate craving and have a little bit. You’ll feel better because you won’t feel guilty for eating it, and there’s more chocolate for later.

Q: My craving is not food specific, but rather time specific, such as eating late at night. Any suggestions?

Dr. Forman: In our modern life, we take in many more calories than we actually need, so it is rare that we are truly, biologically hungry. As a result, our eating tends to be cued by things other than hunger. The most common cue is time. If you want to stop eating at a particular time, you will need to make a committed decision ahead of time. You should then fully expect, and even welcome, that every day at that time you will experience powerful urges to eat. This is how brains work! By embracing the urge, you can adopt the mentality that you will live alongside it, but not eat in response to it. Over many weeks, you will notice the association between the time cue and the urge to eat weakening.

Q: What’s your advice on routine weight check or ignore the scale? What’s best?

Dr. Brewer: This is an individual thing. If you feel as if you have to weigh yourself, don’t weigh too often. Take a scale holiday and listen to your body for a while.

Q: When I signed up for this challenge, I was very interested in participating and getting some new ideas. But with the Omicron variant taking over our lives, I don’t have the energy or interest.

Dr. Brewer: If you’re eating food, you might as well just pay attention while you’re eating. Why not? It’s not going to take more time. It is going to take moving away from devices and just paying attention.

The question suggests that mindful eating feels like another thing you have to do. But paying attention isn’t another thing you have to do. You’re not adding a new activity. You’re tapping into something that your body already wants to be doing. Your body wants to be paying attention when you eat. It doesn’t take extra energy, and it doesn’t take extra time. It takes a frame shift.

---

The Week in Well

Here are some stories you don’t want to miss:

• Dani Blum has the science about “super immunity” after a breakthrough infection.

• Gretchen Reynolds explains whether it’s best to work out in the morning or evening.

• I’ve written a new mask guide to help you avoid counterfeits.

• And of course, we’ve got the Weekly Health Quiz.

Let’s keep the conversation going. Follow me on Facebook or Twitter for daily check-ins, or write to me at well_newsletter@nytimes.com.

Stay well!

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Craving Chocolate? Stress Snacking? Answers to Your Questions About Mindful Eating - The New York Times
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Extra meal, snacks twice a day reduced alarming levels of malnutrition in Chhattisgarh district - DNA India

Ishwari Baghel is an Adivasi woman from Manpur block in Rajnandgaon, Chhattisgarh. Her son Deekesh, born three and half years ago, should ideally weigh at least 15 kg. But after he contracted diarrhoea, he steadily started losing weight until he was a mere nine kg. Timely intervention arrived mid-last year in the form of a fresh drive against malnutrition by the district administration. He was given two meals a day - for lunch and dinner - and also snacks twice daily.

"I also get milk for my son from the Anganwadi, which is great," Baghel said, adding that she tries to feed him fruits and eggs as well, though he doesn`t quite like chicken and fish. He stopped losing weight and at a health camp organised in the block recently, doctors told her that he is doing well, weighing in at just under 13 kg, and gave him some medicines and a tonic.

The district has seen alarming levels of malnutrition among its children and pregnant women. Particularly, anaemia has increased over the past five years, as seen from the National Family Health Survey (NFHS) data. Between NFHS-4 (2015-16) and NFHS-5 (2019-2021), the percentage of anaemic children shot up from 29.7 per cent to 80.5 per cent. Nearly five years ago, 43.7 per cent of all women between the ages of 15-49 were anaemic, according to the survey, as were 32.3 per cent of the pregnant women. This is increased to 58.3 per cent of all women in NFHS-5.

The district administration, under Collector Taran Sinha, launched a special campaign between June and September 2021 in the three tribal-dominated blocks of Chhuikhadan, Mohala and Manpur, funded through the District Mineral Foundation (DMF). The campaign is part of the larger Mukhyamantri Suposhan Abhiyan launched by Chief Minister Bhupesh Baghel in 2019 to address the issue of undernourishment in pregnant women, lactating mothers and children.

Since there were no district-specific guidelines, each district could follow its own set of practices, customised to the local food and cultivation culture. In Rajnandgaon, like many other districts, the campaign mandates a second meal to children apart from the usual mid-day meal. Director of Women and Child Development (WCD) Department, Divya Umesh Mishra, said, "Eggs, chikki and fruits are being served in all districts. In Raigarh district, ragi biscuits, porridge and khichdi made from millets are being served. In Dantewada district, Suposhan Mitras are raising awareness. DMF is the main source for the initiative, but we are also looking at public funding and CSR," Mishra told 101Reporters.

At the Anganwadi Renu Prakash, WCD Project Officer of Rajnandgaon, said that under the campaign, nutritious meals are being served to 350 children in the block who are in the age group of six months to five years. The block has a population of nearly 1.5 lakhs, of which 20 per cent belong to the Scheduled Tribe category.

In the block`s Samundpani village bordering Madhya Pradesh, 13 children and three pregnant women visit the Anganwadi centre every day between 12 p.m. and 1 p.m. for the midday meal of rice, rotis, pulses and vegetables. "Children are usually served what they like to eat," said Anganwadi worker Bhanumati Kawre, who has been working in Samundpani for two decades. Nearly 300 people reside in this village, mostly belonging to the Baiga tribe.

"Apart from this specially cooked lunch, dinner and two snacks of eggs, fruits or items made from ready-to-eat flour are prepared for severely malnourished children who are unable to visit the centre physically," she told 101Reporters. Currently, a 14-month-old boy named Rohit Kumar and a four-year-old girl, Gomti Markam benefit from this doorstep delivery of nutrition, personally overseen by Kawre.

Gomati used to be healthy until a bout of illness caused her to lose weight and deteriorate. Her mother, Shivkumari, said that a variety of food is being served as snacks, like Dalia prepared with milk, chila made from ready-to-eat powder, apples and bananas. Eggs are also regularly served and sometimes small fish for protein intake for lunch. Kawre often makes the girl eat in her presence to find out what she likes.

Fighting lifestyle and cultural factors

Anganwadi supervisor Saraswati Baghel said that the Baigas had poor sanitation and hygiene practices, causing recurrent bouts of illness and infections, reducing the absorption of nutrients and indirectly causing malnourishment in vulnerable children. She also added that the tribe had its share of social issues compounded by lack of education, such as the practice of early marriage where the girls are as young as 14-15 years of age, resulting in early pregnancies, anaemic mothers and consequently low birth weight babies. Families also tend to focus on daily earnings given their impoverished background, leading to the neglect of children.

The tribal population suffers from health issues despite cultivating vegetables and growing millets. Kumar Singh Maravi, a resident of Samundpani, said that his family jointly owns 14 acres of land on which nutritious millets like kodo and kutki are grown. However, the problem is that millets are usually sold off for cash, pointed out Renu Prakash.

During her visit to Samundpani, she instructed Kawre and other Anganwadi workers to introduce pulses in pregnant women`s daily diet. Prakash`s main concern is the dietary choice of these tribals who only eat two meals a day, primarily consume rice and avoid proteins. "Paying attention to women will ensure the birth of healthy children. Those who come to the village after marriage should be made aware of the importance of nutrition," said Prakash.

Apart from the government initiative through DMF, Rajnandgaon-based non-profit organisations like Udayachal also distribute ready-to-eat food boxes every ten days. There are 434 anaemic pregnant women in the block and Ashok Modi from the organisation said 2,800 packets laden with sattu made from rice and wheat, date palm and chana dal laddoos and peanut chikki or protein bars had been distributed among women and children this year in Chhuikhadan.Positive outcomes

Government data shows that since the drive started in Chhuikhadan in September, 145 children have progressed from severe to moderate malnutrition. Kawre admitted that continuous counselling had improved the awareness level in the block with women accepting iron tablets during pregnancy, regular health check-ups at Anganwadis and institutional delivery. However, many still avoid medicines and trust herbs gathered from forests for treatment, she said.

Prakash said her plan of giving eggs and chikki to severely malnourished children and anaemic mothers was approved by the former collector and started in December 2019. When the lockdown started, dry rations were provided, and it continued till March 2021. "When the present collector came, he asked me to prepare an action plan for Mohla, Manpur and Chhuikhadan blocks." In these three blocks, a total of 744 children were identified, out of which 655 children have gained weight, 400 have entered the moderate malnourishment category, and 89 children have advanced to the normal category. Only 51 children have not registered any weight gain.

Taran Sinha had planned for the initiative to last for six months and it will continue for a year based on the availability of funds. Speaking to 101Reporters, Sinha said, "I decided to focus on areas with a high percentage of malnourishment among the children. A block-like Chhuikhadan needs special attention due to its vast tribal population. Focus on health check-ups, maintenance of hygiene, availability of balanced diet from regional foods and awareness about anaemia can tackle the situation to a great extent."

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Extra meal, snacks twice a day reduced alarming levels of malnutrition in Chhattisgarh district - DNA India
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Why a focus on ingredients is key to successfully grow healthy snacks in 2022 - Convenience Store

The season of sobriety, temporarily spiking gym memberships and parkrun sign-ups, is now well under way, and messages of slimming and healthy eating dominate our screens. Whether it’s jumping on the Veganuary bandwagon, a desire to form new habits or simply offset the excesses of Christmas, people everywhere are on a mission to improve their personal health, making this a crucial – and lucrative – time of year for retailers.

Indeed, according to research from Go Compare, 40% of New Year’s resolutions are to be healthier¹.

And snacking is one category where convenience store owners can make great gains. In 2021, average weekly sales of snack bars in January were 17% more than the rest of the year². Moreover, in the convenience channel this trend was even more significant, at 21% higher average weekly sales³. Capitalising on seasonal trends isn’t a new concept for most convenience store owners, but it’s vital to be savvy about the approach to truly benefit from this January uplift and beyond.

Recovery in appetite for snacks

The nation’s appetite for convenient snacks has been returning steadily to pre-pandemic levels⁴. With consumers retaining hybrid working systems, there is a more varied approach to workday mealtimes and new moments in the day when consumers crave food-to-go. But it’s important to understand the shift in how consumers are approaching the category and the ways this can influence how retailers manage snacking this season.

Research shows that 80% of consumers are now snacking with purpose⁵ and seeking out brands that support a healthier lifestyle. Smart snacking dominates, with the majority of global consumers expecting snacks to offer a nutritional boost – and they’re even willing to pay up to 30% more for snacks with perceived health and functional benefits⁶.

This is where retailers can step in and segment the category to support and inspire shoppers to make those healthier choices. As this is the time of year when, more than ever, consumers are looking to address specific diet and health needs through mindful snacking, grouping by function (energy boosting/weight loss and so on) rather than mission can pay dividends.

Fortunately, the growth of the healthy snacking category means products are plentiful, but this also means the fixture can be overwhelming for shoppers to navigate. Guiding shoppers on what nutritional advantages products deliver will complement their endeavours over the next few months, and increase basket spend as consumers see those benefits realised.

So what are these key function trends to signpost to shoppers?

Weight loss/sustainable diet

According to the British Nutrition Foundation⁷, making small adjustments towards healthier, more nutrient-dense foods is an easier way to achieve a clean diet as the new year begins. And according to Mintel research, this guidance is now more widely understood among consumers, 78% of whom believe snacking⁸can be a part of a healthy diet.

Yet a recent report⁹ commissioned by the government’s obesity research unit explains that Britons are “thwarted in their efforts” to lose weight and make healthy choices due to poor food environments. With unhealthy food options so easy to find, as well as being quick, appealing and cheap to buy, consumers need a food environment that supports them to stick to those new year resolutions and to be healthy.

Signposting protein-rich products will help consumers find convenient ways to satisfy both their hunger and nutritional needs as natural protein-rich foods – such as dried fruit, nuts and seeds – help address issues of satiety in that they keep people feeling fuller for longer and therefore less likely to make unhealthy snacking decisions. Nuts are also high in unsaturated fat (the good kind), which can lower cholesterol and reduce the risk of heart disease.

Energy boosting

Other key trends to consider include increased physical activity, mindfulness and a focus on food and nutrition. Products that provide an energy boost to those who are on a mission to get fit are pertinent as consumers seek out convenient pre- or post-exercise snacking options. Consider featuring products that contain complex carbohydrates, such as wholegrains, which release energy slowly into the body, making customers feel more sustained. Equally, those fortified with vitamins or with nutrient-rich ingredients such as seeds and nuts are key players as these contain minerals including zinc, as well as vitamins E and B, which can help regulate cognitive function¹⁰.

Gut health

While shoppers are more health-conscious, grouping snacks by those which boost nutrition through added fibre or protein and those that help consumers get their five-a-day or reach certain lifestyle goals will be key. Digestive health is another trend gaining momentum and a valuable one to draw on when segmenting the healthy snacking category, as over 30% of UK consumers are now seeking foods to improve that aspect of their wellbeing¹¹. It has long been known that fibre is an essential nutrient for digestion and normal gut function, yet most people worldwide do not eat enough fibre, with the average adult consuming only 18g a day. So, signposting those snacks which help consumers meet their daily dose of gut-boosting fibres – such as fruit, wholegrains, nuts and seeds – is vital.

Plant-based

The plant-based trend is of course especially important this month, with Veganuary in full swing. Some shoppers will be entering the category for the first time, and the products they choose are likely to form the basis of longer-lasting habits, according to a survey of 1,000 people conducted by Lumina Intelligence¹². The research found only 4% of those who completed Veganuary went back to their old eating habits – 28% went vegan as a result, 33% followed the diet for a short time afterwards and 36% continued to eat plant-based food more regularly.

A plant-based diet involves consuming foods which primarily come from plants, as opposed to only from plants, so many of the products on the market meet this demand. They also help address concerns about removing more traditional forms of protein when following a plant-based diet as many of these snacks contain nuts, seeds and whole grains which help provide essential amino acids and protein.

How to segment the healthy snacking category to capitalise on these trends

If retailers can hit these key areas through positioning in-store and messaging to consumers in their snacking range, they can help health-conscious shoppers make better choices and grow category sales.

1, Start by carving out dedicated space in store for healthy snacking; do not mix it in with traditional confectionery. Healthy snacking products demand a premium and the value sales impact can be lost when sited alongside cheaper, less healthy alternatives.

2. Locations such as the checkouts and food-to-go section are great places to site healthy snacking and drive incremental basket spend.

3. Where possible, make the most of powerful POS (point-of-sale) from manufacturers – this is an emerging category so special emphasis is required to ensure its presence is felt in-store. For example, Kind Snacks is very vocal about the power of protein from plants and nuts make up the main components in many of its snack bars, providing consumers with a good source of protein to meet many of the functions outlined above.

4. Plan the shelf carefully to maximise sales:

– i. Give healthy snacking the space it deserves in-store, segmenting it by the different consumer needs. Use POS (e.g. aisle fins, barkers, shelf strips or wobblers) to help the consumer find the right product.

– ii. Where possible, create secondary space for healthy snacking. As with other categories, the more times the shopper sees healthy snacking products, the higher the chance they will buy-in. Consider a second siting as part of a link deal with water, juice or coffee.

– iii. Make a clear distinction between different consumer protein needs as outlined in the function trends listed above; this will be key to meeting the various needs of consumers over these next few months.

– iv. Select products that will return profit. In the past, products that touted diet-specific benefits, yet sacrificed taste, were the standard. Now, however, that is no longer the case and indeed the majority of consumers seek permissible indulgence¹³ – better taste combined with better-for-you attributes. Kind offers an extensive portfolio of added-value convenient nutrition-rich snacks, which meet the demands of today’s health-conscious and time-poor consumers with deliciously nutritious snacking solutions. It delivers the fourth-highest value rate of sale of all snack bar brands in convenience¹⁴, making it an ideal and less traditional brand to feature on shelves to appeal to shoppers.

For more details on how Kind Snacks can help you organise and maximise your snacking sales during this critical time of year, please contact alice.jeavons@kindsnacks.co.uk or visit https://www.kindsnacks.co.uk/ 

Sources
¹ https://press.gocompare.com/news/new-years-resolutions-23-million-resolve-to-make-2021-healthier-and-happier-1
² Nielsen Scantrack UK, Convenience, Total Snack Bars, 2019-2020
³ Nielsen Scantrack UK, Convenience, Total Snack Bars, 2019-2020
⁴ https://www.thegrocer.co.uk/category-reports/in-for-lunch-food-on-the-go-category-report-2021/662539.article

⁵ Behavioural Architects Snacking Research 2019
⁶ https://www.conveniencestore.co.uk/category-management/healthy-snacking-everything-you-need-to-know-about-managing-the-category/660331.article
⁷ https://www.bakeryandsnacks.com/Article/2020/01/02/A-different-approach-to-new-year-s-resolutions-Ditch-the-diet-and-snack-simple
⁸ 78% of whom believe snacking
⁹ https://www.theguardian.com/society/2021/dec/27/uk-obesity-strategy-unhealthy-food-environment-report
¹⁰ https://www.advancedneurotherapy.com/blog/2015/02/06/brain-function-nutrients
¹¹ MMR Research, May 2020, sample = 1813 consumers
¹² https://www.thegrocer.co.uk/trend-reports/natural-ingredients-simple-swaps-and-year-round-habits-10-charts-explaining-uk-attitudes-to-veganuary/663174.article
¹³ http://mintel.com/blog/food-market-news/the-rise-of-permissible-indulgence-and-frozen-snacking
¹⁴ Nielsen Scantrack UK, Convenience, Total Snack Bars, w/e 04.12.21

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5 Desi Cheese-Filled Recipes To Make Snack-Time Better - NDTV Food

It's always a good time to nibble on some cheese, right? It is that one versatile food item that can be mixed with a variety of dishes and can be savoured in many forms. And, nothing can really beat the magic and flavour of a yummy, cheesy and desi snack. But does cheese work well with Indian snacks? Our answer is a resounding “yes!” All you need is some direction and easy recipes to help you whip up a yummy dish. We have created a list of five desi cheese snacks that you can easily make at home and enjoy with your family.

_{The taste of cheese is loved by all}

(Also read: Potato Cheese Shot, Cheese Balls And More: 5 Mouth Melting Cheesy Snack Recipes)

1) Cheese Onion Bhajiya

We have been grown up relishing yummy bhajiyas with our steaming hot cup of chai. Nothing beats the joy of indulging in these deep-fried fritters that carry the goodness of onions. However, do you want to give it a delectable twist? Trust cheese to do that task for you. Try this out today with your evening cuppa. Check out the recipe here. 

2) Cheese Pakoda

Imagine enjoying pakodas that are crispy and brown from the outside and soft and cheesy inside. The mere description is enough to make you slurp, right? So, next time you decide to treat yourself with pakodas, don't forget to add some cheese along with other ingredients. Here's the recipe.

3) Potato Cheese Shots

Yes, this recipe will surely tingle your tastebuds. This dish will hardly take a few minutes to prepare. This can be your go-to snack for last-minute gatherings as well. Brace yourself to gather compliments for this one. See the recipe here. 

(Also read: Say Cheese! These 4 Healthy Cheese Varieties Are Diet-Friendly)

4) Crispy Cheesy Pav

This one food item has the potential to impress. Whether it's teamed with vada to make vada pav or with delicious bhaji to create pav bhaji, this is one combination that cannot go wrong. All you need to do is make a creamy filling with vegetables and cheese and fill the pav with it. Add some cheese and top it with herbs and you are good to go.  Check out the recipe here.

_{Cheesy pav can be a delicious snack}

5) Cheese Pani Puri

Who doesn't love to indulge in yummy pani puri? This mouth-watering dish will always be our ultimate favourite when we want to gorge on desi meals like chaat. But if you want to give your pani puri a cheesy twist, you can do that too. Make a delicious stuffing with vegetables, sauces and spices and fill it in your puris. Top it with lots of cheese and enjoy. Here's the recipe.

Try these dishes this weekend and enjoy a cheesy fiesta.

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5 Desi Cheese-Filled Recipes To Make Snack-Time Better - NDTV Food
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