“Snackification Era” compressed meals to feed the need of time

The new millennium frenzy has notably changed the way people experience the most traditional habits and daily necessities. Even the way we eat has changed.
Food, which is essential for the nourishment of the body and mind, once seen as a means to recreate a social moment, now assumes an entirely new dimension.
The need to optimize time during the course of a day has led to even evaluating how much time you spend eating, transforming the meal in a fast, convenient, and nutritious snack that is compact and ready to eat.
Eating with snacks is the impending trend of the future, more and more in line with the search for healthy, protein-based food that’s free of industrial chemical ingredients.

Proteins are the undisputed stars of the “Snackification” revolution. The most in vogue are the ones that are plant-based, because of the proliferation of animal derived food allergies.
The key to success of pocket-sized dining definitely includes a product that is read to eat, complete in its nutritional value, and last but not least, respects the increasingly sought-after search into wellness connected to food. Consumers are becoming ever more careful in the choice of new snack products, their origin, and production methods employed.

The worldwide market for snacks is now worth more than 374 billion dollars a year; in Europe the confectionery sector is the most important cut of the category, with a turnover of 46.5 billion dollars.

During the event Snacking Motivations and Attitude, held in Chicago in April of last year, much was said about the already existing widespread new concept of meal replacement, noting that 90% of the American population regularly consumes snacks throughout the day. The snack is able to meet all the needs of a modern lifestyle, focusing the answer in a solution of the smallest size. Precisely for this reason, the promising “Snackification” has taken off in a short time even in Europe, where the proliferation of delicious recipes and ideas has begun, for snacks that are destined to become a genuine lifestyle trend.

From France comes the bowl cake
The new trend in terms of breakfast snacks is unquestionably French.
Compact, fast, extravagant, nutritious and tasty. It’s called the Bowl Cake. It looks like a small bowl and has the nutritional value of a complete meal, more or less tasty based on the choice of ingredients.
The bowl cake can easily be prepared at home: just mix in a bowl cereal, either oatmeal or muesli, milk (animal or vegetable of your choice), egg (or fresh/dried fruit) and yeast, bake the mixture in the microwave for a few minutes and serve. All this can of course be filled with your choice of sweet or savory ingredients, not to mention vegan or gluten-free versions.

From they’re looking to dehydrated healthy food
From the UK, coveted for its historic production of sweets and sugary treats, the new frontier of fast food is dehydrated snacks, rich in nutritional properties.
Especially popular are the mixes of dehydrated pieces of exotic fruits, with no added sugar, accompanied by almonds, walnuts, and roasted peanuts.
The British food market has also decided to break the traditional mold of dehydrated sweet fruit, focusing on the production of dehydrated savory foods, such as meat, fish, and spicy vegetables.