This session will look at how the snacking habits and preferences of South East Asian consumers differ around the region and in comparison other parts of Asia and the rest of the world. Hill will consider the relative priorities for consumers in the region through the lens of some of the megatrends such as 'health and wellness', 'easy and affordable' and 'comfort and uncertainty' identified by GlobalData. Consumer habits will be considered alongside brand share of the leading players and recent new product launch innovations, to understand how the market for snacking will evolve in the latter part of the 2020s.

The Indian snacking market, valued at $12 billion in 2024 and growing at a 20% CAGR, reflects a rich snacking culture tied to lifestyle and festivities. Consumer preferences are shifting from loose to branded products, and from traditional fried snacks to healthier options such as roasted makhana and trail mixes, driven by urban and Tier 1 & 2 health-conscious consumers. This trend places emphasis on taste, nutrition, and local ingredients such as nuts, seeds, and berries. Challenges such as pricing, taste barriers, and limited awareness persist, particularly in rural areas. Transparency in labelling is becoming increasingly important as consumers scrutinise "low-fat" or "organic" claims. ProV Foods leads the healthier snacking segment with innovations like Fusion Trail Mixes and Indulgence Almonds, blending taste, tradition, and affordability. Strategies such as smaller SKUs, expanding distribution, and consumer education are key. Rising health awareness, local flavours, and innovative formats like bars and bites will define the future of Indian snacking.

Salt reduction is a complex challenge—there is no one-size-fits-all solution. At the same time, consumers want healthier options without sacrificing flavour. This creates the health-taste paradox our industry faces, presenting a unique challenge for food manufacturers. Kerry has introduced Tastesense™ Salt to address this market gap. It is a breakthrough technology that retains the desired salty taste without adding sodium. The versatility of this new tool enables food formulators to customise their salt reduction solutions in a targeted way, ensuring the best possible results.

Chair: Pearly Neo, Editor, FoodNavigator-Asia.com

All the consumer research tells us that people are eating fewer set meals and instead prefer to snack on the go. But what exactly are they looking for? We’ll be joined by a range of industry experts to drill down it the formats and flavours that are most resonating with consumers in Asia, alongside the ingredient requirements and on pack messaging they are looking for. We’ll also consider the merits of functional products, and the level of health benefits consumers expect to receive, in addition to great taste.