SNACKS & CONFECTIONERY Vending consumers are asking more of their snacks T
he days when a vending snack simply
needed to deliver convenience and taste are changing. Those things
remain essential. Nobody comes back to buy a snack that does not taste good. But consumers are increasingly asking what else a product can offer them. Nutrition, fibre,
ingredients, dietary requirements and
sustainability are all influencing the decision made in those few seconds in front of a vending machine. Historically, consumers often had to make a trade off. The great tasting option might be viewed as a treat, while the healthier, gluten free or vegan alternative could feel like a compromise. The next generation of snacks needs to remove that trade off. Damien Gray, founder and chief executive of SNACK’d says: “At
SNACK’d, taste is our starting point and our bars have received multiple independent taste awards, including Great Taste
recognition. The same range is also high in fibre, made with natural ingredients and certified gluten free, Vegan, Halal and Kosher. “We have also seen that proposition recognised by the vending industry. SNACK’d received five finalist nominations across four categories at The Vendies 2026, including Best Better for You Product, Best New Product, Best Sustainable Product and Best Snack / Confectionery Product. We went on to receive Highly Commended in Best New Product, Snacks & Beverages. “That recognition is particularly relevant because vending
operators have finite space. A machine cannot contain a different product for every consumer need. Products that appeal to the mainstream while crossing several nutritional and dietary requirements can work much harder for an operator. “Sustainability is becoming part of the equation too, both for consumers and the organisations hosting vending machines. “The snack of the future therefore has several jobs to do. It needs to taste great, be convenient, offer something nutritionally worthwhile, work for a broad group of consumers and have a credible packaging solution. “Consumers are asking more
of their snacks. For the vending industry, that creates a real opportunity,” Damien concludes.
Source: Circana, Confectionery Data to 02.11.25
NO.1
THE Confectionery BRAND
SUGAR
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36
