New Snack

This so-called snackification reflects the fast lifestyle in which small portions replace main meals. Snacks today are not only practical and healthy, but also attractively and sustainably packaged. At the same time, snacking is a profitable market and the industry is on course for growth. Major players such as McDonald's are responding by investing billions worldwide to maintain their position in this dynamic market. And soon even some two-lane drive-ins. Today, the snack segment is more diverse, of higher quality and more integrated into everyday life than ever before.

International influences are shaping the market: while the burger retains its top position as the global “protein sandwich”, new variants such as smashburgers are emerging. Rumors that the kebab could replace the burger are unfounded, but the first organic kebabs and healthier alternatives such as falafel and samosas are gaining popularity. These snacks, inspired by Levantine and Indian cuisine, are appealing to new target groups. Empanadas from Brazil are also convincing as temperature-stable “snack carriers”. Mexican dishes such as tacos and burritos are celebrating a revival that is spilling over to Europe via California, led by chains such as Pink Taco.

At the same time, interest in clean-label snacks with transparent ingredient lists and less sugar or preservatives is growing. New quick service chains such as Greenkarma and Kaspar Schmauser are focusing on healthy and innovative concepts, while egg sandwiches such as those from Berlin-based Bregg are making further inroads into the market.