Snacking in Foodservice - US - June 2017

Snacking in Foodservice - US - June 2017

"The definition of a snack can vary from person to person and without a clear direction to follow, foodservice operators can position snacking from a variety of angles. With more consumers adopting a snacking mentality, foodservice operators need to determine how they can design a menu that offers flexibility in an evolving landscape. The competitive landscape adds a layer of complexity, with retail placing an increased focus on freshly prepared snacks."

- Diana Kelter, Foodservice Analyst

This Report discusses the following key topics:

Millennials see less clarity between meals and snacks
Income can play a role toward healthy snack interest
Frozen yogurt loses momentum compared to traditional yogurt

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