Snacking Trend Gains Ground as Meals Decline
Food industry innovation awards and consumer surveys point to a broader shift toward small, health-focused eating in several countries.
Updated on Nov. 8, 2026 in Healthy Food
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At the SIAL Paris food exhibition on October 19, Zeen Tech, Patis Food Group and Green's received awards for health-oriented snack and beverage products from more than 2,800 submissions across 41 countries. The recognition reflects a wider move away from traditional meals toward snacks and small portions.
Why it matters
Consumers are reducing meal frequency and seeking healthier alternatives, which is reshaping product development across the global food industry. Companies are responding with lower-oil preparation methods and functional ingredients.
SIAL Paris received over 2,800 products from 41 countries, and Zeen Tech's water-fried chips use superheated steam above 100°C instead of oil. A 3,000-adult IFIC survey found 62% of Americans choose snacks or small meals, though the survey's follow-up trend beyond that sample remains unreported.
The players
SIAL Paris
SIAL Paris is a major international food industry exhibition held at the Paris Nord Villepinte Exhibition Center in France.
IFIC
The International Food Information Council is a U.S. nonprofit that conducts consumer food and nutrition research and surveys.
The details
Zeen Tech's CEO won gold for potato chips fried with superheated steam, Patis Food Group took silver for Three Biotics Yogurt Bites, and Green's won bronze for Nespresso-compatible matcha latte capsules that combine the full preparation process into one capsule. Open Survey's Food Diary data also shows Korean real purchasing of tofu rose 8.2% and soy milk 9.1% in 2025 against the 2022-2024 average.
Timeline
October 19, 2026: SIAL Paris exhibition held in Paris, France.
June 2026: Open Survey reports the latest Korean meal-frequency data.
2022-2024: Baseline period for Rural Development Administration purchasing comparisons.
Next year: 'Reduced eating society' is expected to be highlighted as a Korean food trend.
Culture Shift
The IFIC survey of 3,000 American adults, in which 62% chose snacks or small meals over traditional meals, indicates the move toward smaller eating occasions is not confined to Korea. Open Survey's Korean Food Diary data, showing average annual meals per person falling 24.8 times against the prior two-year average, suggests the change is appearing in multiple national markets at once.
Readers who rely on snacks or smaller meals may find more options built around lower-oil preparation and functional ingredients as manufacturers respond to these awards. Tofu and soy milk purchasing has grown in Korea, showing that plant-based staples are becoming part of everyday shopping.
The takeaway
Smaller, more frequent eating is becoming a mainstream pattern across markets. Shoppers who want to adapt can look for snack and small-meal options made with cleaner preparation methods and added functional ingredients.
Further reading
Explore more stories in Healthy Food to see how new products are responding to changing eating habits.
Source note: This article includes information reported by 조선일보.
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Are you eating more snacks and fewer full meals than you used to?
