Snacks & Con ectionery Snacks & Confectionery


Health and impulse driving ma tekr


A staggering 92% of consumers eat crisps or crisp-style snacks, reported Mintel in January. Will rising disposable incomes boost consumer spending on vended snacks? Or will increased health awareness negatively affect revenue? Vending International reports on the latest consumer trends in the snacking market


ccording to market research agency Mintel’s report on cereal, energy and snack bars in 2016, the snack bar category continues to prove to be particularly innovative and dynamic compared to other market sectors. This is a result of both its responsiveness to health trends, and the mix of large multinationals and small start-ups that operate within it. “The competitive dynamic within the category continues to shift; once dominated by breakfast cereal brands, a range of brands from adjacent snack categories have moved into snack bars in a bid to increase their better-for-you portfolios,” said the report. “Examples include confectionery giants Mars and Hershey, meat jerky companies, biscuit, fruit juice and even health and beauty brands. As a result, the traditional granola bar that once dominated the category has been replaced by an enormous variety of formats including grain-less, savoury, meat and insect bars.” Variety is ke y in this category – operators should mix


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innovative and healthy products in with traditional consumer favourites like chocolate confectionery to ensure they appeal to th e widest demographic range possible.


SWEET TREAT S


Although health concerns are affecting demand for snacks, confectionery remains a constant consumer vending choice. Its ‘impulse’ status works especially well with vending, meaning confectionery is vital when it comes to driving incremental sales. Susan Nash, trade communications manager at Mondele


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International, commented: “Growth in the category is being driven by brands that are innovating, investing and delighting consumers… Some consumers are looking for excitement, so tempting innovations are key to driving sales. The most exciting new products in


confecti onery have been all about blowin g apart category boundarie s


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