Foster City, Calif. – According to Mattson, changes to traditional daily products will be an important trend that is the food and beverage industry this year.
The findings come from the 2025 Macro movements trend report of the Food and Beverage Insights Company, which analyzes the most important patterns that appear in the food service and retail sectors.
The trend of the “Dag and Dawypart disruption” of the report sees changes in eating consumer patterns.
“With people who can lead a more flexible life, given the working from home trends, they seek flexibility in what they eat and when,” said Barb Stuckey, Chief New Product Strategy Officer at Mattson, in a webinar in January.
One of the remarkable changes that are the result of the COVID-19 Pandemie is the decrease in the morning and lunch facilities at food service operators. Stuckey in particular pointed to the window from 9 a.m. to 2 p.m., of which she said it has seen a significant decrease in traffic since 2019.
“Restaurant lunches used to be something that was really critical and important for QSR operators and other food away from home operators,” said Stuckey. “It is now a fraction of what it used to be, and the biggest growth happens on new occasions that have been derived at both ends of the day to replace the old school of three meals a day breakfast, lunch and dinner.”
However, new daily chances appear in the morning snack and after dinner snack segments. The change is fed by the focus of consumers on affordability, because this day does not have an average check amount that is between $ 3 and $ 5 lower than lunch or dinner. Innovations In this day, Subway’s line have foot -long cookies. Necklaces such as Crumbl cookies and insomnia have found success on the night snackdayart with their sweet snack concepts, which leads to the opening of 101 new stores and 55 new stores in 2024 respectively.
Stuckey also noted that some operators use drinking applications to tap the snack movement. She pointed to the rise of the dirty soda trend and mixed a soft drink with delicious additives such as sweet cream, candy pieces or coconut milk, as an example of the drinks as a snack movement.
Consumers shift to snacks such as a meal replacement, seen in trends such as ‘Girl Dinner’, also play a role in disrupting these newspapers.
“The other that affects this disruption during the day and day is a snackification and a snack 24 hours a day in a meal or enlarging a meal with a snack,” said Stuckey. “With the inflation that we have experienced, (consumers) are looking for ways to shorten more time and money through meal preparation. Snacks have also really improved and offer more functionality than before. “
Stuckey noted that 37% of meals had a snack addition in 2024, an increase of 29% in 2010. In particular, Gen Z was mainly associated with increased snacking, but Stuckey explained that all generations have more snack behavior and especially with The breakfast. Snacks that replace the whole of a traditional lunch meal are also considerably more common than just 10 years ago, Stuckey said.
“So what exactly does people enable not to have to participate in the big hamburger or pasta or chicken or taco meal?” she asked. “The answer is very clear to us, and that is protein.”
Stuckey said protein has been a key factor in helping consumers to remain saturated, with reference to formulations that can use protein reinforcement in the beverage space and its own protein ingredients in traditional snacking applications, for example.