Today’s consumers are snacking more than sitting down for a square meal. They are seeking variety and experience. And while nutrition matters, sometimes snacking is all about a little luxury.

“Consumers worldwide are snacking on the go more frequently than last year, with a notable rise in those typically eating snacks while traveling,” said Lu Ann Williams, global insights director, Innova Market Insights, The Netherlands. “Younger consumers are especially inclined to snack away from home more than once a day compared to older generations. Additionally, there is a growing demand for protein-rich snacks.”

Dairy products check all the boxes. From single-serve yogurt pouches to a string of cheese to an ice cream bar, dairy foods are convenient, portable snacks. The creamy, neutral base of milk serves as a canvas for flavor and texture innovation to keep consumers interested.

Flavor adventures

More than three-fourths (76%) of consumers are replacing meals with snacks, according to the Future of Snacking 2024 report from Hartman Group, Bellevue, Wash. Flavor is a major factor.

“Our research on snacking culture signals that consumers are looking beyond one-dimensional flavors for complex, layered taste profiles,” said Shelley Balanko, senior vice president at Hartman Group. “Additionally, globally inspired flavors like the spices found in Asian, Middle Eastern and Latin American foods have been gaining popularity for some time. Technology and global connectivity have enhanced culinary exploration, especially for younger consumers.”

Hartman Group’s research shows that 12% of Gen Z and 14% of Millennials have purchased “global snacks” in the past three months (vs. 7% for Gen X and 4% for Boomers). This shift toward adventurous flavors signifies a broader movement toward snacks that offer both taste innovation and cultural richness. Think kefir, frozen mochi and even cheese.

Cheese Bits, Riverbank, Calif., markets wasabi-seasoned Cheese Bits Mozzamini Pearls. The artisan cheese has a milky flavor that resembles a fusion of fresh mozzarella and mild provolone. The wasabi provides a kick new to the snacking cheese space.

Photo: Lifeway Foods, Inc.

Kefir, the traditional Eastern European fermented probiotic dairy beverage, is also getting an Asian spin from Lifeway Foods, Morton Grove, Ill. The company’s new single-serve 8 oz line of lactose-free organic kefir includes flavors such as matcha latte, taro ube and guava jackfruit. In a nod to the Middle East, there’s pistachio rose vanilla, and to Latin America, there’s coconut pineapple and passionfruit lychee.

Flavor preferences are heating up, too, according to Balanko. That’s why the new Lifeway line also has a hot honey kefir.

“These new trendy flavor fusions offer something for everyone and bring excitement to the kefir category, which is best known as a leading source for gut health, better-for-you, high quality probiotics and bioavailable nutrients,” said Julie Smolyansky, Lifeway president and chief executive officer. “We’re thrilled to bring bold, innovative flavors in an on-the-go format that customers can make part of their busy lives. We drew inspiration from far and wide, from the coffee-house cult classic pink dragon fruit flavor to the hot honey blend that’s popular in pizzerias and beyond. These new Lifeway kefirs in trendy flavor profiles are perfect for convenience stores and college campuses, as well as mass market grocery and club channels looking to stay ahead of trends exploding in hospitality and on social media.”

Small indulgences

While mindful snacking is top of mind for many, “little luxuries” are growing as a sought out snacking moment.

Land O’Lakes, Minneapolis, is growing its Goya line of ready-to-eat refrigerated dairy desserts with Mexican Chocolate Pudding. This is a dark, rich chocolate with plenty of cinnamon, complementing the swicy trend of sweet and spicy. The single-serve desserts come in 4 oz cups, in packs of four.

“Small indulgences are where to be for the next few years,” said Steve Zurek, director, of sales development, North American sales operations, NielsenIQ, Chicago. He explained that the trend toward personal-sized, affordable treats has staying power.

Balanko agreed. “Despite a strong demand for healthy snacks, there’s also growing backlash towards everything being touted as ‘better-for-you,’ especially classic snack foods. There is still plenty of room for pure pleasure snacks that deliver a delightful taste or texture experience while satisfying consumers’ desire for a treat.”

Reina Meals, Houston, is rolling out Bend&Blend. The dual compartment refrigerated dairy dessert has pudding on one side and a sweet dipper on the other. The two initial offerings are chocolate pudding with mini teddy bear crackers and vanilla pudding with mini Maria’s cookies. The latter speaks to the Latin America flavor trend.

“As consumer behaviors continue to evolve, it’s crucial for brands to innovate and differentiate themselves in the competitive snack market,” said Sally Lyons Wyatt, global executive vice president and chief advisor of consumer goods and foodservice insights, Circana, Chicago. “By understanding trends, such as the increasing demand for indulgent offerings as a temporary escape from daily stressors, the rise of snacking as a meal replacement due to busy lifestyles, the need for better-for-you snacks to assist with daily nutrition and the importance of on-the-go convenience, brands can effectively tailor their offerings to help consumers find the right balance and meet their evolving needs.”

Circana research shows that despite economic constraints, consumers remain loyal to familiar products. This emphasizes the need for connecting to the consumer. Flavor innovation can do that.

Reinventing dairy snacks

A number of dairy product manufacturers have taken the liberty to think beyond common snacking formats. A leader in this space is family-owned Cheesewich, Lyons, Ill. The company’s most recent rollout is a protein-packed snack pack. Each 1.5 oz single-serve pack contains a pork and beef meat stick with one of three cheese varieties. Options are cheddar, colby jack and pepper jack.

A few years ago, the company rolled out the Breakfast Taco, which features a flour tortilla with scrambled eggs, colby jack cheese and uncured turkey bacon. The individual 3.2 oz taco is vacuum sealed to lock in flavor, with one taco providing 17 grams of protein.

Photo: Hayley Hyer / Sosland Publishing Co.

Emmi Roth made a big commitment to value-added cheese snacks when it opened a new cheese conversion facility and headquarters in Stoughton, Wis., at the end of 2023, said Kaya Freiman, Roth’s communications manager.

New Roth Dips & Spreads are perfectly positioned to cater to today’s snacking trends, according to Freiman. The five varieties are Buffalo Ranch, Buttery Garlic & Herb, Caramelized Onion, Chunky Blue Cheese and Jalapeno Havarti.

Also under the Roth brand are new snack cheese pucks. The 0.75 oz packs come in a range of gouda flavors, including a three chili pepper to appeal to those looking for some heat in their cheese.

Roth has new snacking options under its Athenos brand, suggestive of new usage occasions for feta. Offerings include Athenos Whipped Feta Dip & Spread and Athenos Feta Cheese with Tajín.

J&J Snack Foods, Pennsauken, NJ, wants in on the retail snack foods market. In January, the company started rolling out Dippin’ Dots Ice Cream Sundaes, the brand’s first expansion into the grocery freezer space. The deluxe, three-tiered sundae comes in two fan-favorite flavors: Cookies ’n Cream and Cotton Candy. Each sundae cup has packed ice cream dots, cookie pieces and creamy ice cream that then is topped with a flavored sauce. Each box include four, 4 oz sundae cups.

“Our consumers told us that they are craving innovation that allows them to enjoy the Dippin’ Dots brand in their own home,” said Lynwood Mallard, chief marketing officer at J&J Snack Foods.

Burlingame, Calif.-based Brainiac Foods developed an advanced nutrition on-the-go baby and toddler food this year, the first of its kind in the market. The Neuro+ line of refrigerated pouches contains milk fat globule membrane (MFGM), a nutrient found in breast milk and proven to support baby’s brain development and immune system. Made with full-fat dairy, the 3.5 oz perishable pouches come in carrot blueberry and strawberry banana flavors.

Neuro+ was specifically created to support changing lifestyles as families are introducing solids to young children earlier and the rates of exclusive and extended breastfeeding are down. Now with Neuro+, young children can still get all of those benefits, according to the company.

“As parents we try to get our kids the brain nutrition they need through healthy foods like salmon, broccoli, eggs and more. But it’s not always easy. That’s why we created Brainiac, to help every kid reach their full potential,” said Mark Brooks, co-founder and co-CEO of Brainiac Foods. “With these new products, we’re thrilled to expand upon our line and deliver even more brain health and wellness through science-backed nutrition.”

Yogurt is a favorite snack for parents to give their young children. There are pouches, squeeze tubes and portioned spoonable cups. But once those littles become tweens and then teens, “they start to age out of the yogurt category,” according to Chris Urban, vice president of growth platforms and partnerships, Dairy Management Inc. (DMI), Rosemont, Ill. Recognizing this issue, the dairy checkoff partnered with General Mills, Minneapolis, to create YoBark, thereby expanding yogurt’s presence in the snacking category.

Images: General Mills

YoBark is a refrigerated, perishable finger food that combines the creaminess of yogurt with the crunchy texture of Nature Valley Granola, a brand of General Mills, offering a multi-sensory flavor experience. The product starts with a bark base made with dried nonfat Greek yogurt (whey protein concentrate, condensed nonfat milk and cultures — not live and active cultures). One serving is an excellent source of calcium and a good source of vitamins A and D.

“Research shows that 95% of teens do not get enough vitamin D,” Urban said. “Moms often act as gatekeepers for household purchases, but it’s crucial that the product also appeals to their tweens. We found that YoBark meets the health standards moms want while offering a fun, snackable form that tweens enjoy. It’s also designed to be shareable, tapping into tweens’ social interactions.”

Daniel McFadden, senior brand manager at General Mills, added, “The product was four years in the making. It was difficult to break from the traditional yogurt form.”

In addition to YoBark, General Mills is also rolling out Yo-Bites Dairy Snacks, which are soft, squishy, bite-sized, fruit juice-infused pieces in kid friendly characters. Also, made with dried nonfat Greek yogurt, Yo-Bites come in PAW Patrol Strawberry and SpongeBob Mixed Berry. One serving, about 1 oz, is equivalent to 12 pieces, and is a good source of calcium and vitamin D. Both concepts are sold in stand-up, recloseable pouches, to make it easy to grab a handful or split with a friend or two.