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3 organic snacks for consumers who love grazing3 organic snacks for consumers who love grazing

Organic snacking is rising as busy, health-conscious consumers continue to replace traditional meals with organic snacks. Read more.

Caitlin Fillmore, Freelance writer

October 9, 2024

3 Min Read
3 organic snacks for consumers who love grazing

On-the-go adults juggling several gig economy jobs. Remote employees logging in from home. Semaglutide-using shoppers switching to several small daily meals. Experts say these popular modern lifestyles all help explain the surge in snacking, with convenience foods increasingly embraced as a new way to eat meals. As American consumers rank nutritional value as their top priority for snacks, several fresh and creative organic snacking options are poised to grab consumer attention in this popular category.

“Being able to graze and pop in and out of the fridge and take breaks when you need them is a different way to sate yourself,” said Kat Craddock, editor in chief of Saveur magazine. Craddock was quoted in a July Wall Street Journal article boldly coining 2024 as “the year of the snack.”

‘Snackification’ of eating habits

Shoppers are finding satiation in the $135 billion snacking industry, with 88% of global consumers snacking daily, according to the 2023 State of Snacking Report developed by Mondelez Inc. and The Harris Poll. Those impressive numbers increase with younger generations, as a staggering 94% of millennials and Gen Z report daily snacking.

This “snackification” of Western eating habits, defined by data analysis firm Euromonitor International as the replacement of large, traditional mealtimes with informal snacking throughout the day, is a well-established trend. However, what is changing is consumers’ interest in increasing the nutritional value of their snacks.

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American consumers report snacks help them fill perceived gaps in their diet, not treated as a reward like snacks of yesteryear. The State of Snacking Report stated 75% of respondents used snacks to boost their energy while 70% said their snacks align with their fitness goals.

“The danger of the snackification trend is that, in switching to a snack-based diet for reasons of convenience, a consumer begins to miss out on many important, sometimes vital, nutrients, vitamins and minerals,” Tristan Höver of Euromonitor International wrote in March. “As a result, health claims will be a main growth area in the continuing trend of snackification.”

Plant-based snacks are also rising in popularity. In The State of Snacking, 54% of Gen Z and millennial consumers say they seek out these alternative snacks and 66% believe they contribute to the future of the planet.

“Gen Z prefers small meals and snacks, so we are developing around that concept,” said David Baxter, vice president of sales and marketing at Bard Valley Natural Delights, a Yuma, Arizona-based date brand. “We are making dates more approachable through snacking.”

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These factors point to a fertile environment for the organic snacking category, which grew 2.7% in 2023. Scroll down to learn about these creative organic snack options that are blazing a new trail in the competitive snacking category.

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Nichols Farms Organic Pistachios

Available in both shelled and no-shell varieties, these organic pistachios from California growers transform into a hearty, portable snack. These nuts, always dry roasted without oils, also capitalize on the spicy trend with a jalapeno lime flavor.

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Hippie Organics Mango Fries

This whimsical approach to mango helps demystify the tropical fruit for a new audience. Pre-sliced into french fry-esque wedges, Hippie Organics’ Mango Fries deliver ripe, ready-to-eat mangos in a convenient package.

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Eat the Change Hickory Smokehouse Mushroom Jerky

This plant-based jerky alternative features wood-smoked organic crimini and portobello mushrooms in an easy-seal pouch. Additional flavors include trendy blends like teriyaki ginger, habanero BBQ and maple mustard.

About the Author

Caitlin Fillmore

Freelance writer

Caitlin Fillmore is a native Midwesterner and former farmer who now lives in the new and exciting  agricultural setting of the Central Coast of California. She has worked as a freelance writer for nearly 20 years, covering everything from nuclear weapons to new wineries.

Caitlin writes for Organic Produce Network.

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