Page 46 - Retail World April 2020

SNACKS THE NATURE OF TODAY’S SNACK Addressing the demand for snacking is complex, but it’s an essential catgeory to perfect. By Nicholas Rider. D efining a snack isn’t as simple as it seems. And this is sure to become even more complicated in the years to come. But why exactly is this? As Mintel Purchase Intelligence Senior Analyst Megan Stanton tells Retail World, anything is, now, a snack. “In Australia the rise of on-the go snacking has resulted in both traditional and non-traditional categories aiming to snatch a piece of the grab-and-go consumer dollar,” she said. She adds that categories including meat, cheese, yoghurt, dairy and a range of others are proving to be the next big competition. “And it’s not just the snacks, it’s also the channels that are becoming more of a challenge,” Ms Stanton said. “With online ordering, instant delivery, food trucks and more, we can eat anything at any time and call it a ‘snack’.” So, with more competition than ever, what can retailers and suppliers do to maximise the consumer’s attention? Attracting the senses As with most categories, the presence and experience of a product are critical aspects when a consumer is selecting a snack. Referencing Mintel research, 44 RETAIL WORLD APR, 2020 Ms Stanton notes that 60 per cent of Australians surveyed say the most important characteristic when looking for a snack is taste. “Snacks that deliver on flavour always win,” she said. Following taste is colour. Ms Stanton says the use of colourful ingredients such as vegetables or fruit continue to provide something to “Instagram about”. “Snacks that are bright, with contrasting or ombre colours, are getting more attention,” she said. Metro Food Co CEO Tom Paton emphasises this importance of standing out on shelf and beyond the store. “Brands who don’t invest in their on-shelf presence simply won’t get cut-through and will most likely find they don’t survive future category reviews,” he told Retail World. “As technology continues to connect people, experience sharing is in rapid growth. Consumers enjoy sharing their experiences, and the best way to maintain your brand position when it leaves environments you control is to have a brand that captures well, communicates well and brings joy and satisfaction to the consumer – well before the product is consumed.” Texture, however, is catching up as an important attribute of a snack. “New snacks and confectionery that leverage crunchy, creamy, pulpy, foamy, crispy and other textural experiences provide another layer of interest,” Ms Stanton said. Convenient but sustainable Ninety per cent of Australians consume packaged snack food in an average week, according to research from Roy Morgan published in February. While packaged snacks may provide convenience for on-the-go consumption, they don’t often address sustainability. “According to Mintel research, 63 per cent of Australian consumers say that sustainability is very important or fairly important in their food choices,” Ms Stanton said. When it comes to packaging, she says