Sustainable snacking: Your questions answered

Your questions are answered by the sustainable snacking webinar's expert panel

Questions about snacking trends, healthy ingredients, sustainable production and evolution were among the topics raised by delegates to Food Manufacture Group’s free, one-hour webinar on June 15.

Prior to the webinar, we invited delegates to submit questions about sustainable snacking to our expert panel for their consideration during the online seminar. Three experts answered selected questions during their live webinar presentations, but here the speakers answered more of the queries that they weren’t able to answer during the live broadcast.

Answering questions were Lu Ann Williams, director of innovation at Innova Market Insights, Sebastian Emig, president of the European Snacks Association (ESA) and Danielle Veenstra, senior sustainability specialist with webinar sponsor Almond Board of California (ABC).

Meanwhile, the webinar revealed that two key trends were dominating the global snacks sector – ‘clean supreme’, and ‘disruptive green’.

Williams said the clean supreme trend – towards clean and clear labelling – would remain a dominant force for the new product development of snacking products. Disruptive green – the growing prominence of alternative proteins – was becoming more popular because of increased awareness about excessive meat consumption, she said.

Snack manufacturers were benefitting from new opportunities, created by Generation Z (millennials), the webinar also revealed. Emig told delegates that Generation Z was creating new opportunities and new categories in the snacking sector.

If you missed the webinar, don’t worry, you can still listen to it for the next two weeks. Please share the link with colleagues who can listen to the free, one-hour webinar.

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