Snacking | Five, six, seven times a day

THE snacking has been gaining popularity in recent years. Five questions to better understand this trend.

THE snackingit’s what ?

Forget about three meals, morning, noon and night. When it comes to snackingwe’re talking about five to seven “consumption occasions per day,” says Guillaume Mathieu, co-founder of ilot, a company specializing in strategy and brand management in the food sector. This can involve eating snacks between lighter meals or even replacing certain meals with snacks. We eat more often, but the portions are smaller. A habit that is gaining ground in Canada, reveals a study published in Brothan annual guide for the agri-food industry produced by ilot. “Two-thirds of Canadians prefer to eat several small meals throughout the day rather than a few large meals. This number has increased significantly by 13% since 2019,” explains Guillaume Mathieu. Is there a French equivalent to the term snacking ? “Snack,” perhaps? “I always put “snack,” “snacking” in quotation marks, because in French, when we say “collation,” it doesn’t send the signal of replacing a meal with a smaller dish,” replies the food expert.

Isn’t this a pandemic habit?

Snacking at any time of the day, isn’t that a practice that was widely observed during a period not so long ago that we prefer to forget? “We’re talking more about snacking since the pandemic, since more people are working from home, confirms nutritionist Marie-Ève ​​Caplette, from Quebec City. The fridge is often right next door, so it’s easier to go get snacks.” However, during this anxiety-provoking period, people were snacking mainly to relieve boredom or to relieve stress, notes Guillaume Mathieu. Different motivations drive the followers of snacking in 2024.

Why the snacking is it gaining popularity?

What’s driving people to ditch three meals a day and instead opt for snacks? First, convenience. “I feel like the snacking is popular with busy people, people who eat on the go or who have less time to prepare a big meal,” observes Marie-Ève ​​Caplette. Pleasure is also a sought-after element, adds Guillaume Mathieu. Some restaurants or food companies highlight these two aspects when it comes time to promote their products. The agri-food expert gives the example of the McDonald’s éclair wrap: it is easy to eat with one hand and satisfies cravings despite its small size. A mix of nuts with a birthday cake flavor is another example of a snack that is both practical and fun. Finally, the financial aspect also comes into play for some. “It is cheaper to eat a protein bar for dinner than to eat a complete and balanced meal,” emphasizes Guillaume Mathieu.

Is this a dietary practice that is more suitable for certain types of people?

THE snacking can meet the needs of athletes, says nutritionist Marie-Ève ​​Caplette. “If, for example, I’m going to work out not too long after dinner, it’s a better idea to eat a smaller meal and then eat another small meal after the workout.” People who work from home can also benefit from this practice, she believes. The more flexible schedule allows you to eat when you’re really hungry, “to replenish your energy level” and not just because it’s noon and break time.

Because, ultimately, it is these hunger and satiety signals that should guide us when it comes time to eat. Nutritionist Audrey-Ann Brunelle, from Laval, warns people who would like to adopt the snacking to follow a trend. “Someone who snacks at all costs, for me, that doesn’t necessarily make sense.” She advocates a flexible approach, which can vary from day to day, in which you listen to your hunger and eat slowly, without being distracted.

What is the food industry’s response?

This trend of people having more snacks throughout the day is reflected in the food supply. Annual growth in the snack market in Canada is estimated at more than 5% from 2024 to 2029, according to the firm Statista. “That’s still a lot because right now, with high inflation, people have reduced their shopping cart,” observes Guillaume Mathieu. However, with this craze come two disadvantages, according to nutritionist Marie-Ève ​​Caplette: the nutritional quality that is not always there and the over-packaging. Two problems that can be avoided by cooking your own snacks, she believes. Well aware that not everyone has the time to do so, she points out that producers and distributors of fruits and vegetables offer interesting options for snacks, such as grape tomatoes or Lebanese cucumbers, which are small and practical. “We don’t need to cut them or prepare them,” she says.

Visit the island website

Visit Marie-Ève ​​Caplette’s website

Visit Audrey-Ann Brunelle’s website