Cereal hearts

Source: GettyImages/Kateryna Bibro

Industry leaders take the podium to discuss the trend that impacts all areas when it comes to creating stand out snacks, from simpler labels, to trickier better-for-you formulations that do not compromise on indulgence, to being as good for the planet as they are for the body.

The free-to-attend healthy snacking webinar, hosted by British Baker’s sister publication BakeryandSnacks, is tapping some of the best minds the sector has to offer to explore what healthy snacking means to consumers and the industry.

Today’s consumers have a greater understanding of what they want and how what they consume impacts their health, both physically and mentally. They are also aware that the demand for healthier snacking has tendrils that snake way beyond just the need for guilt-free snacks.

At its core, the trend means meeting nutritional needs; adding functional benefits like increasing energy, controlling appetite and getting fortification from fibre, protein, vitamins, minerals and probiotics; but still providing pleasure and indulgence.

It also means cleaner labels with absolutely no ingredients that consumers don’t understand or can’t pronounce. Top that with the pressure felt by producers to reformulate with less fat, salt and sugar – or even follow the alternative route like plant-based, dairy-free, keto – and this, too, presents a whole new world of challenges. And then there is sustainability and the question of whether these treats are as good for the environment as they are for our holistic health.

Can snacks really meet all those demands?

Tapping into their vast reserves of insights are our expert panellists, including:

  • Sebastian Emig, director general, European Snacks Association
  • Mike Hughes, head of research and insight, FMCG Gurus
  • Adrian Ling, MD, Plamil Foods

Emig explores the impacts the trend is having on the savoury snacks sector and particularly how the industry fared through the pandemic. His presentation also dives into an outlook of the industry.

Market research expert Hughes investigates the two polarising attitudes that consumers demonstrate, namely their desire for a moment of escapism, while also answering their demand for guilt-free snacks that are conveniently nutritious.

Ling has been in the chocolate industry for over 35 years, with his latest project being a platform for professionals wanting to create vegan chocolate. His presentation delves into the importance of social media and how free-from chocolate fits into the snacks category in searches online.

Moderated by BakeryandSnacks’ editor Gill Hyslop, some of the topics to be explored include:

  • Does the healthy snacking trend mean indulgence is out the window?
  • Does the concept differ between industry and the consumer?
  • How is the industry stepping up to answer the demand for more diverse lifestyle choices?
  • Is industry going the route of reformulation to drop or swap ingredients or are they focusing on a completely new set of ingredients and recipes?
  • How do you see the healthy snacking trend evolving over the next decade?

This is one not to be missed and takes place on Tuesday, 5 October at 3pm GMT/4pm CET/9am CT. If you can’t make the live event, register anyway. The webinar will be made available to registrants after the broadcast date as an on-demand presentation.

Register here for this free event, which is sponsored by ASG Group, Batory Foods, Cargill and Sweegen.