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The article reports that the increased interest for health and nutrition in snacks by customers provides a challenging opportunity for snack food makers and retailers in grocery industry of the U.S. It informs that the snack food makers need to focus on the use of good quality grains, vitamins, and antioxidants and avoid fat, salt, and calories to prepare healthy snacks. It presents views from experts of food manufacturing industry including Delray Beach, Barbara Ruhs, and Alexandre Chabert.

The article discusses the food industry in U.S focusing on the health aspects of snack foods, transformation in the production of snack foods, and acquisition of niche brands by food companies in U.S.

The article discusses the health concerns of snack bars and nutritional bar market in the U.S. It cites the report from NPD Group Inc. on consumer snacking as method to improve healthy eating habits in the aspects of portable wellness, nurturing small bodies, and holding the sugar content in food. The popular trend in snack bars have ingredients like fiber and whole grain added to chips, pretzels, cokies, and bars.

The article shares insights for U.S. retailers on driving sales for store brand dried fruit and nut snacks. It references the 2015 report "State of the Snack Industry" released by market researcher Information Resources Inc., which claims that consumers are taking more snacks each day. It suggests highlighting the nutritional benefits, quality, and new flavors of the store brand on the package. A table on the performance of private label in the dried fruit and nut snack category is presented.

The article focuses on healthy snack products. According to the NPD Group, snack foods eaten at main meals by U.S. consumers will be drive the growth of snack foods which should also provide health benefits. It discusses ingredients that make for health snack products including almonds, sprouted grains, probiotics, protein, fiber and fruits.

The article reports on the efforts of U.S. grocery retailers and manufacturers to promote nutrition in their back-to-school programs. Topics discussed include a children nutrition education session conducted by dietitian Samantha O'Toole of ShopRite of Sewell, New Jersey, popularity of snacks prepared by Buddy Fruits which offers pouches of fruits and vegetables, and the Way Better Snacks manufactured by Live Better Brands LLC.

The article presents information on healthy snacks served at public schools in Brainerd, Minnesota. It mentions that more than 2,100 students become eligible for free meals through the National School Lunch Program with workers of Crow Wing County Family Services laying emphasis on healthy snacks for students. It also refers to Power Packs programs aimed at providing students with health specific suggestions and quality food while out of school.

The article discusses the findings of a study by the Kids Safe and Healthful Foods Project on school snacks and childhood obesity. Key findings of the study showed that healthful snacks are not the norm in majority of U.S. public elementary schools and half of secondary school students consume at least one snack food averaging 110 to 165 calories each day at school. The study also noted that progress on reducing the availability of less-healthy snack foods in school has stalled.

The article reports on the cheese and charcuterie industry in the U.S. It states the development of on-the-go food products by American food company Daniele Inc. to address the snacking sales, product offerings and customer demand in the industry. Also emphasized is the awareness of providing healthy snacks to consumers in food market.

The article offers information on the growing demand for snack foods as part of main meals of U.S. customers. Topics include the snacking attitudes and behaviors of Generation Zs and millennials tracked by market research company NPD Group, snack foodservice outlets such as convenience (c)-stores, and some reasons to market snack items.

The article discusses how schools in the U.S. are following the U.S. Department of Agriculture's Smart Snacks in School rule which mandates that school snacks must have whole grains, fruits, vegetables, dairy, or protein as their main ingredients, and the replacement of soda in schools.

The article offers information on the Smart Snacks in School rules against junk food made for students in the U.S. based on input from the Institute of Medicine. Some the requirements of food items under the new rule include food to be rich in whole grains and must have a fruit, vegetable and dairy as main ingredient. It presents views of Maura Frank, an assistant professor of clinical pediatrics, who states that new rules can make a big difference in eating in schools.

The article offers few suggestions to convenience stores for understanding snacking habits of consumers in the U.S. Topics discussed include innovations in snacking area due to demand of healthier, purposeful and cleaner eating, choosing both convenience and taste during snacking and emergence of next generation snacking categories on the basis of consumer's need.

The article examines the increasing desire among confectionery manufacturers to create sweets with healthier nutrition profiles with the increasing demand for healthy snacking in 2016. Topics covered include U.S. consumers becoming increasingly open to plant-based proteins, the versatility of almonds, and the wholesomeness of blueberries which add to their appeal.

The article reports on the growth of the U.S. meat snack market as health-conscious consumers are turning to dried beef and meat sticks as snack options instead of salty snacks or cookies and candies. Topics discussed include the success of meat snack companies House of Jerky and Vermont Smoke & Cure and the meat snack products they offer including the Old Wisconsin meat stick and the Rosemary Thyme Chicken.

The article focuses on the American's craving for candy bars and chocolate bars, and talks of balancing of health and indulgence during afternoon snacks, list of major snack foods in the U.S. which includes candy, fruit and gum, and chart on confection sales in convenience stores.

The article focuses on increasing demand for energy drinks during afternoon snacks, and talks of reasons including maintaining energy in busy life, parenting, and video game playing; consumer preference for drinks which are sugar free, natural, and organic; chart on consumer wise consumption.

The article offers information on the trends in the U.S. consumer packaged goods market including salty snacks, meat snacks, and popcorn including growth of sales of healthy crispy snacks, consumers' preference for all-natural or organic snacks, and popularity of snacks having added vegetables.

The article offers information on the Global New Products Database released by Mintel Group Ltd., a market research company, which monitors product innovation and retail market trends in consumer packaged goods market including salty snacks, meat snacks, and popcorn in the U.S. Topics discussed include consumer attitude towards salty snacks, concern among the U.S. consumers towards the health impacts of snacks, and popularity of snacks that have added vegetables among consumers.

The article reports that U.S. food industry marketers are capitalizing on the market need of healthy salted snacks and presents findings of the report Salty Snacks in the U.S. by market research publisher Packaged Facts, that states that the segment would experience growth over 2014–2018 period.

The article focuses on the snack meals offered by three foodservice onsite operators in the U.S., Corporate Foodservices Manager, Academy of Nutrition and Dietetics, and Bon Appetit. It highlights the four-compartment grab n' go containers of Corporate Food Service, featuring a variety of healthy snack combinations. Debbie Beauvais of Academy of Nutrition and Dietetics states that the key to healthful snacking is including protein-rich food as part of the snack.

The article discusses the popularity of between-meal eating especially for the customers who are looking for a nutritious, healthy and tasty snack in the U.S. It highlights several demand products including veggie chips, trail mix with pecans, walnuts and banana chips and fresh fruit and granola parfaits. It also notes that healthy and nutritious food means hearty that offers enough energy for the customers for breakfast, lunch or dinner.

The article reports on the increasing demand and consumption of unprocessed snack food in the U.S. Topics include the preferences of health-conscious baby boomers and Generation X or Gen Xers consumers when it comes to nutritious snacks, the fastest-developing segments of the snack food category, and the innovation trends in the food industry.

The article reports on the growing demand for healthy snacks in U.S. convenience stores as of 2013. According to consulting firm Technomic Inc.'s "Healthy Eating Consumer Trend Report," more customers are changing their perception of healthier food as they become more health-conscious. Independent convenience store Plaza Chevron in Costa Mesa, California is embracing the trend and owner Marylou Mendez shared how they are now offering protein bars, fresh fruits, and other healthy options.

The article reports on research by NPD Group Inc., which reveals the acceptance of consumers in the U.S. of healthful snacking with one out of five eating occasions a snack and with more consumers viewing snacking as one way to improve healthy eating habits.