The evolution of snack foods coupled with changing eating patterns and mealtime occasions means there are more opportunities in snacking than ever before. Consumers are showing stronger interest in ‘better-for-you’ snacking, including vegan/vegetarian snack options, free-from foods and looking for snacks with no added sugar content.

However, indulgence is still a major driving force in snacking – particularly at a time when anxieties are running high and many Irish consumers find themselves worried about the future in a COVID-19 world.

• The impact of COVID-19 on consumer behaviour in the snacking category.

• Affordable indulgence takes centre stage in sweet and savoury categories.

• The crack-down on sugar sees more seek out better-for-you snacks.

• Better-for-you snacking evolves beyond minimising ‘the bad’ (eg sugar/fat etc) and more towards boosting nutritional value.

• Is snacking as a culture driven by habit or impulse?

This Report examines consumers’ snacking habits, defined as eating between meals in the home, out of home (eg at work) and on the go (eg when travelling). Included in this Report is also the development of snacks being used as a replacement to tradition mealtimes such as breakfast and lunch.

For the purpose of this Report, snack foods are defined as fruit and vegetables, crisps, nuts and corn snacks, chocolate confectionery, cheese, yogurt and cereal bars, and breakfast biscuits, meal replacements, ice cream and other snack foods. Milkshakes and other soft drinks have been excluded.

Please note that due to the diverse nature of food and drink that can be used as a snack, and difficulty defining what purchases are made for the purpose of snacking, this Report does not include market size data.