The 5 most common innovations in the savoury snacks category

The global savoury snacks market is growing strongly and in diverse ways, driven by several key factors. Worldwide, the market is projected to grow at a compound annual growth rate (CAGR) of around 4% between 2023 and 2027, according to Innova Insights. This growth is driven by rising demand for variety in snack flavours and types, as well as consumers' preference for healthier, more sustainable options.

By region, North America, Europe and Asia-Pacific are the main markets, with North America and Europe leading in per-capita consumption of savoury snacks (Innova Insights) (Dataintelo). However, the market in Asia, especially in India, is expected to grow rapidly owing to rising snack consumption such as crisps, extruded snacks and popcorn.

Savoury snack brands are innovating with more sustainable packaging options to improve their environmental credentials. 52% of consumers in Spain say they are concerned about the climate impact of food packaging. In England, the figure is 7 out of 10 consumers.

Innovating with eco-friendly packaging is a tangible way for savoury snack brands and fruit mixes to reduce their environmental impact. This can be achieved by reducing the amount of packaging material used, removing non-recyclable elements or using biodegradable and compostable materials.

Unique combinations of flavours and textures help savoury snack brands increase consumer engagement. 

• Flavours inspired by different world regions are gaining popularity, such as South Asian flavours and American notes like sweet barbecue and mesquite. Combining sweet with spicy remains on trend. Examples include mixes with cinnamon and chillies such as habanero, and other flavours that add an original sensory experience.
• Vegetable and natural flavours are finding their place with ingredients such as truffle, mushrooms, seaweed and sweet potato. These flavours not only provide a distinctive sensory profile but are also perceived as healthier options.
• Plant-based snacks continue to gain ground, driven by greater awareness of sustainability and health. Ingredients such as mushrooms, seeds and roots are being added to new formulations.
• Botanical and herbal extracts such as chamomile, lavender, jasmine, hemp, CBD, green tea, chai, ginger, turmeric, matcha and forest fruits are booming, in line with the trend towards products offering functional benefits such as relaxation and immune support.

Savoury snack brands are also formulating recipes high in fibre and protein to target health-conscious consumers.

Although savoury snacks appeal for their variety of flavours, snackability and convenience, many consumers increasingly prioritise health. The desire for healthier lifestyles relates to the Total Wellbeing trend, which describes how consumers are taking a more holistic approach to their wellbeing.

Adding fibre and protein to products has risen steadily in savoury snack and fruit mix launches in Asia over the past five years, although they remain relatively niche. In the last twelve months, bean-based snacks have been the most associated with high protein (20%), while the high-fibre claim is better established in the fruit snack subcategory.

The 'no additives or preservatives' claim is increasing in savoury snack launches, as consumers look for more natural options.

The meat snack, fruit snack and popcorn subcategories have the highest prevalence of the no-additives/preservatives claim, while vegetable- and root-based snacks have the lowest.

If you would like to know about other activities promoting confectionery and fine food products internationally, you can write to Maria Pla at mariapla@gencat.cat