Snacking is on the rise – and the always-on consumer is inadvertently driving innovation in this high-growth category.
“There is a snackification of eating that is happening,” said Shivendu Nadkarni, Kellogg’s managing director for snacks in Asia and Africa, recently at a foodtech event in Singapore.
Taking the place of the three square meals of breakfast, lunch and dinner are erratic eating habits; likewise, meal times are becoming flexible as “times have stretched from early morning to late night”.
“People are always on – there are literally two breakfasts… (with) a second one that you eat just before working or...