What is the consumption trend of puffed food
Category：
Industry News
Release Time：
2026-03-04
The consumption of puffed food is upgrading from traditional "snacks for craving" to five major directions: healthier, functional, scenario-based, personalized, and diversified channels, shifting from "quantity expansion" to "quality improvement".
I. Health and Functionalization (Core Trend)
With rising consumer health awareness, low-fat, low-sugar, low-sodium, high-fiber, non-fried, and clean-label products have become core purchasing criteria. Raw materials are upgraded to quinoa, chickpeas, purple sweet potatoes, etc.; processes shift to microwave/hot-air puffing, reducing fat by over 30%. Functional ingredients like GABA, prebiotics, and collagen are added to meet needs such as stress relief and gut health, with functional products growing much faster than the industry average.
II. Scenario-Based and Segmented Groups
Expanding from traditional living room viewing to office, commuting, sports, camping, children, and elderly scenarios. Gen Z prefers small packages, novel flavors, and social attributes; seniors favor easy-to-digest, low-sugar, high-calcium options; children’s products emphasize no additives and fun shapes.
III. Flavor and Packaging Innovation
Regional flavors + cross-border novelty dominate, such as luosifen, mapo tofu, and local specialty ingredients. Packaging evolves toward lightweight, eco-friendly, IP co-branded, and social designs, with high-value, shareable formats becoming "social currency".
IV. Channel Structure Upgrade
Traditional supermarket shares shrink, while live-stream e-commerce, content e-commerce, community group buying, and instant retail grow rapidly. Online-offline integration deepens, with lower-tier markets and cross-border channels emerging as new growth poles.
V. Green and Intelligent Industry
Digitalization in production, diversified raw material supply chains; degradable packaging promoted, driving the industry toward green, low-carbon, high-quality development.
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2026-03-04
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