Good news for nuts: Asian consumers are increasingly snacking to manage their mood, research finds 

09 Oct 2018 --- Consumers within Asia are increasingly snacking as a way to manage their mood, according to a research report on the most prominent snacking trends within Asia, released by the Australian Macadamia industry. Conducted by independent research agency Galileo Kaleidoscope across multiple markets, the research report shows that consumers are snacking to destress or unwind, to enhance a social engagement, or as a pick-me-up for energy.

As part of the research, interviews were conducted with influencers in South Korea, China and the US, before conducting focus groups comprising grocery buyers and prosumers in South Korea and China. Participants in the research emphasized the importance of food manufacturers using clean and high-quality ingredients in their snacks, which maximize nutritional benefits and support improved moods and wellness. 

“In recent years, the snacking category has been redefined with various trends that set the context for product innovation. One trend has remained consistent when it comes to snacking: most consumers want a snack that provides enough energy to sustain them and their frame of mind through their day,” says Lynne Ziehlke, Market Development Manager at the Australian Macadamia Society.

As consumers look for snacks that are mood-boosting, the Australian Macadamia Industry has introduced a number of prototypes, including Matchadamia Berry Balls and Salted Egg Yolk Macadamias. 

“Macadamias are packed full of nutritional benefits but are especially beneficial in terms of heart health. Macadamias contain several heart-protective nutrients including omega 3 fatty acids, plant sterols, dietary fiber and a number of antioxidant minerals such as copper, manganese, magnesium and zinc that all work together to promote heart health,” Ziehlke tells NutritionInsight.

Macadamias are also a source of vitamin B1 and are a source of plant-based iron with a 30g serve of macadamias providing 14 percent of the daily requirement of iron for men and 6 percent for women, Ziehlke adds.

“We are also seeing an increase in the production of snacks associated with new diet trends. As such, we have seen [nuts] incorporated in raw bars, energy balls and snacks that address specific dietary requirements such as vegan, gluten-free, FODMAP and paleo,” Ziehlke says. 

The nutritional value of snacks and energy sustenance continues to be a dominant motivation for snacking within Asia. “We also know that consumers are living on-the-go lifestyles, and working longer hours than ever before, meaning that a snack can provide a powerful pause moment or mood boost during their day.”

According to Ziehlke, macadamias are ideal for snacking innovation because they can prominently carry other taste profiles due to their mild flavor, while their natural, raw characteristics complement and enhances many snacking options. To optimize the freshness of macadamias they should be stored in a location that minimizes exposure to oxygen and moisture, while final packaging of the snack should also have low oxygen transmission rates and ideally be gas flushed.