{"id":93393,"date":"2026-08-03T12:23:03","date_gmt":"2026-08-03T10:23:03","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=93393"},"modified":"2026-08-03T12:24:51","modified_gmt":"2026-08-03T10:24:51","slug":"snackification","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/snackification\/","title":{"rendered":"Snackification | Small bites, big impact"},"content":{"rendered":"

Snackification is one of the most talked-about trends in the food industry right now, and it’s all about eating smaller portions more frequently. With increasingly busy schedules and the rise of weight loss medicines, more and more people are swapping three square meals for smaller, more intentional bites. This shift is fundamentally changing how brands, chefs and restaurants approach food.<\/p>\n

On the consumer side, it’s about smaller, flexible and nutrient-dense snacks on the go \u2014 think individual packaging, added vitamins, gut health support and high protein. On the industry side, fine-dining chefs are increasingly embracing casual street food concepts, food trucks and upscale finger foods. This trend even found its way into my kitchen, last weekend I served a lunch with many small, delicious and healthy snack bites portions. ^Marjolein van Spronsen<\/a><\/p>\n

Many examples in this article! <\/em><\/p>\n

4 minutes read<\/p>\n

<\/p>\n

Snackification | Snacking is firmly embedded in eating habits<\/strong><\/h3>\n

Dining is becoming more and more flexible, but also occasion-driven and fragmented due to the smaller portions, health trends and evolving social habits. While ‘snacking’ may conjure images of unhealthy fried bites, we call it \u2018brown fruit\u2019 in the Netherlands, Snackification is actually about eating more mindfully and in smaller amounts, a shift partly driven by the growing adoption of GLP-1 weight-loss drugs. Last year I wrote a blog on the subject of GLP-1 or Ozempic-menus<\/a>. Even back in 2019 we already wrote about an initiative to assemble restaurants in the Netherlands where guests can order smaller portions<\/a>.<\/p>\n

Besides the urge to eat more healthy, part of the consumers are indulging in snackifying every part of their daily life. Especially the popular gen Z and millennial desire for bits of joy is translating to their eating habits as well. An interesting insight in snackification is given by Carla Calandra in an article, published in 2023 on VML; Snackification, \u201cSnacking is where the consumer is going.\u201d<\/a><\/p>\n

In the past we have given the trend of Snackification already some attention, like street food, small portions by great chefs, small portions by top chefs to be ordered in France, but also on collabs or crossovers, creating snacks together!<\/p>\n

On this page, we\u2019ve collected the articles and inspiration we wrote about \u2018Snackification\u2019. Does your restaurant have special snacks or an Ozempic menu? We would love to hear about it!<\/strong><\/h3>\n

Snackification | Top chefs are increasingly specializing in street food<\/strong><\/a><\/h3>\n
\"Paindemie

Paindemie – credits Chantal Arnts<\/p><\/div>\n

An article from June 2022 with many examples of great chefs creating snacks, partly forced by Covid-19. With examples of snacksized menu\u2019s, the collabs between chefs and snack companies, Sandos, the spicy foodtruck by chef Soenil Bahadoer (**), Fancy Kebabs and Paindemie.<\/p>\n

Boco | The next step in fine dining for the masses<\/strong><\/a><\/h3>\n
\"Boco

Boco | The next step in fine dining for the masses<\/p><\/div>\n

A blog by Leonie van Spronsen from 2015, looking back, Boco was clearly ahead of its time, and one of the earliest signs of what we now call Snackification. Back then Leonie lived and worked in Paris and had lunch at boco bistrot where you enjoyed dishes made from recipes by top chefs. The French brothers Vincent and Simon Ferniot created Boco, bringing together 8 different chefs that are renowned and celebrated in the culinary world for a fast casual, take away concepts. Every day they sell the favourite dishes of those 8 chefs made after their recipe in beautifully recyclable glass packages. It also are smaller portions. At Boco<\/a>, the food is organic, wild or labelled. Anything that\u2019s not edible (tableware, products, publications etcetera) is green, sustainable or recyclable.<\/p>\n

Originally, the jars were enjoyed in restaurants. Over the years, the jars have found their way into food courts, corporate head offices and, since 2019, accommodation venues. This shift towards a catering solution aimed at hotels, guesthouses, delicatessens, clubhouses and similar venues was made possible thanks to the work carried out in close collaboration with <\/em>Maison Le Borvo<\/a>.<\/em><\/p>\n

Cheeseburger Dumplings | Crossovers<\/strong><\/a><\/h3>\n
\"Cheeseburger

Cheeseburger Dumplings<\/p><\/div>\n

Back in 2019, Leonie van Spronsen lived and worked in New York where she wrote about one of her favourite dishes: the cheeseburger dumplings created by Mimi Chengs & Emily. Her statement in this blog was to work together to created new products. As indicated it might be a great opportunity to generate more publicity and buzz for your business! Besides it might be part of the snackification trend \u2013 for example many culinary dumplings have been created the last couple of years.<\/p>\n

We also spotted Taco-Tuesdays<\/u><\/a>, \u00a0where culinary friends of the Club Mexicana en The Spread Eagle created their take on tacos. Since a couple of years chefs rewarded with Michelin stars also serve their take on taco\u2019s, dumplings, shawarma, Indian and Chinese snacks\u2026<\/p>\n","protected":false},"excerpt":{"rendered":"

Snackification is one of the most talked-about trends in the food industry right now, and it’s all about eating smaller portions more frequently. 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