ADM Identifies Four Key Drivers Behind Functional Snacking Surge

A growing appetite for tailored health solutions is intersecting with desire for comfort, giving rise to a new era of “healthy indulgence.” Nearly 59 percent of global consumers express interest in snacks customized to their nutritional needs, while around 70 percent turn to snacks for comfort and 57 percent see indulgent snacking as part of self‑care. ADM’s analysis points to an opportunity in offering functional ingredients that still deliver a satisfying treat.

Four drivers are now dominating innovation in functional snacking:

1. Life Stage and Lifestyle – Nutritional needs vary by life segment: young adults seek energy boosts, menopausal individuals may need bone‑supporting formulations, older consumers look for joint health, and protein remains a priority across ages. Protein and low sugar are top criteria, with 34 percent labeling protein as “very important” (a 9‑point rise since 2020), and 73 percent of plant‑forward consumers have tried plant‑based protein snacks. Functional snacks that supply 10–20 g of protein are well placed to help bridge nutritional gaps.
2. The GLP‑1 Effect – The rising use of GLP‑1 receptor agonists and other anti‑obesity medications is driving greater consumer scrutiny of snack labels. Demand is rising for snacks featuring natural ingredients, lower sugar and sodium, and higher protein and fiber. ADM’s HarvestEdge Gold Digestive Support Flour Blend, featuring a postbiotic and prebiotic fiber, addresses these needs by supporting digestive health while maintaining taste appeal. Portion control, important to 60 percent of medication users, also aligns well with snack formats.
3. Mood & Joy, or “Soft Health” – Beyond nutrition, snacking satisfies emotional wellness. ADM emphasizes that joy—from taste, vibrant color, or functional comfort—can be as influential as nutritional content. Natural colors and flavors, clean‑label ingredients like seeds or grains, and plant proteins help create snacks that support wellness while delivering sensory delight.
4. “Girl Dinner” to Breakfast Bites – Snacking has morphed into mini meals. Social phenomena like “girl dinners” reflect broader trends of using snacks for portion‑controlled, cost‑efficient, and globally inspired eating. Younger generations, especially, snack more frequently than they consume traditional meals, with Gen Z, millennials and Gen X snacking over half the time. Functional snacks suited to multiple occasions—from dinner to breakfast—can cater to this shift. Microbiome ingredients, such as resilient postbiotics and probiotics (e.g., Lactobacillus gasseri CP2305 targeting stress, mood, sleep), ensure efficacy through formulation and shelf life.

Overall, the snack aisle is undergoing a transformation—from mere convenience items to nutrient-rich, purpose‑driven foods.