Experiential eating drives new snacking innovations like ‘swicy’ s’mores and the vegan ‘brookie’

Consumers often perceive snacks as ‘low risk’ opportunities for food exploration, as between-meal bites tend to be smaller quantities and lower price points than full meals. This means snack developers have the freedom to experiment with unique taste profiles, unexpected colors and unusual textures. So, how can bakery and snack brands entice shoppers with multisensory … Read more