The one-hour, online debate, sponsored by the Almond Board of California (ABC), will explore how food makers can exploit the growing demand for sustainably-produced snacks.
Speakers will include: Lu Ann Williams, director of innovation at Innova Market Insights, Sebastian Emig, president of the European Snacks Association (ESA), and Danielle Veenstra, ABC’s senior sustainability specialist.
Hot snacking trends for 2017
Williams will predict the hot snacking trends for 2017 and beyond, while the ESA president will deliver insights on the fast-moving continental snacks industry. Emig will chart what credentials consumers look for from food ingredients, in terms of ethical and sustainable sourcing, and the sector’s progress in delivering healthy reformulation.
ABC’s Veenstra will explain how years of research and innovation have enabled the almond industry to implement sustainable growing practices. Her presentation will profile how growers are ensuring they leave the land to future generations while also catering to the demands of increasingly discerning consumers.
Global savoury snack sales were predicted to top £103bn ($138bn) by 2020, in line with the growing ‘snackification’ trend, according to research from consumer insights firm Canadean published last autumn.
Snack sales were predicted to top £103bn
Valued at £71bn ($94.5bn) in 2016, the sector was forecast to achieve a compound annual growth rate of 7.9%. UK savoury snack consumption was 7kg per person in 2015, and 9.5kg per person in the US, Canadean found.
Savoury snack manufacturers accounted for about 4% of the total value of the UK food and drink manufacturing sector, according to Snack the Nut and Crisp Manufacturers Association.
Reserve your free place at the webinar here. Please forward the link to colleagues if they would enjoy the webinar insights on offer.
• Lu Ann Williams, Innova Market Insights director
• Sebastian Emig, European Snacks Association director general
• Danielle Veenstra, Almond Board of California senior sustainability specialist
Reserve your free place at the webinar on at 3pm (London time) on Thursday June 15.