Snacking and indulgence are becoming increasingly experience-driven. Consumers are looking for new formats, contrasting textures and more distinctive eating experiences.
Texture is particularly powerful. Combinations of crunch, crispiness, softness and chew can turn familiar products into something new and memorable.
At the same time, indulgence increasingly coexists with interest in greater nutritional value, creating opportunities for protein, fiber and plant-based concepts.
This challenges manufacturers to combine sensory appeal, nutritional differentiation and processing performance in the same product.
