Consumer Demand Drives Changes in Gourmet Snack Packaging

Snack foods comprise one of the strongest categories in the entire packaged food marketplace, with robust growth projected to continue for the next several years. Snack food manufacturers stand to benefit from a number of consumer trends, though there will be challenges as well.

• Clean and Green Drive Sales
  Three strong trends in the larger food world have a significant bearing on the snack food industry. One is the continued interest in high-protein and high-nutrition offerings, especially in single-serving sizes that can double as conveniently portable meals. A second is the continued rise of novel ingredients and preparations, inspired by chefs, Instagram influencers and the ongoing search for healthier, more sustainable foods. A third is the push toward “cleaner” foods, with consumers placing a high value on foods with short, comprehensible ingredient lists.

• Packaging, Not Preservatives
  Flexible packaging can help compensate for the de-emphasis on conventional preservatives. Each of the ingredients in these gourmet snack foods can have specific requirements for maintaining their best shelf life. Some require oxygen to be shut out entirely, while others need carefully controlled levels of oxygen flow. The same holds true for the transmission of moisture in or out of packaging. Flexible packaging can provide meticulously engineered control of the environment, maximizing flavor and shelf life while still avoiding chemical additives.

• There’s Serious Science Involved
  Calculating the correct barrier properties for your packaging isn’t a simple back-of-the-napkin exercise. It starts with understanding the required oxygen and moisture levels of your ingredients, and, in the case of a snack food with mixed ingredients, how to optimally prioritize the various requirements. From there, though, it’s also necessary to understand how to achieve and maintain those levels by providing the appropriate laminated / COEX substrates.

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