Mini meals on trend
You could easily believe that the end of traditional meals is nigh. We no longer restrict our food intake to breakfast, lunch and dinner. Instead, these meals are increasingly being replaced by several small dishes that you eat during the day. And they have to do a lot more than simply be sweet, fatty or salty.
For in between meals
While snacks used to be eaten to kill hunger pangs or as a small treat between meals, these small snacks now represent a new, fluid food culture. “Snackification” is the trend whereby you eat small but complete, nutritious and healthy meals instead of consuming two or three times more.
Snacks on trend
In her Food Report 2020, Hanni Rützler described snackification as “an expression of a more flexible, spontaneous and individual society”.Supermarkets and restaurants, but also butchers, canteens and bakers will increasingly have to adapt to the new food culture in order to be able to meet the demands. When it comes to sales and distribution, vending machines, to-go corners and delivery services are opening up new paths. We need healthy, varied and creative snacks that suit our flexible and mobile lives.
Continue reading: Nutrition trends
Exclusive interview with Hanni Rützler
COVID-19 hit the world like a tsunami and shook our social life to its foundations. Gastronomy and the hotel industry were affected like hardly any other industry. We spoke exclusively with renowned nutritionist Hanni Rützler about the Corona crisis and its impact on guest behavior, new trends, creative solutions and sustainable opportunities for hosts.