Snacking is a key theme at suedback this year, regarded as an opportunity for bakeries to create differentiating products. There is a growing demand for quick, premium snacking options, which can also boost baker revenues. ‘Snack Friends’ (‘Freunde des Snacks’) has its dedicated space in Hall 6, with an area called ‘Twenty 4 Snacks’, which will showcase how bakeries can appeal to new target groups with snack concepts.

In addition to the exhibited ideas, a presentation agenda is scheduled, including snack shows and discussion rounds. “This is the first major appearance for us as a network at a food trade fair. We are delighted to have the opportunity to present our three key themes – knowledge exchange, snack concepts and networking – to the visitors of südback,” says Schirmer, spokesperson for the ‘Snack Friends’ network.

One highlight here will be the new snacking concept ‘4 Friends’, specially developed for the trade fair. This concept involves serving four snacks in four flavors to four friends. The current needs and challenges of bakeries will also be taken into consideration, including cost control, feasibility and labor needs.

“Snacking has long been one of the most important drivers of sales for bakeries,” explains Schirmer. “In addition to the classic baked goods, the modern snack counter will tempt the impulse buyer. A varied selection of goods goes down well with consumers because an increasing number are now choosing to eat several small portions throughout the day instead of having the traditional three square meals. Increasing mobility and the preference to consume tasty, high-quality snacks when out and about is playing right into the hands of the bakeries. Customers are also prepared to pay more for better quality food,” he adds.

Current snack trends

Plant-based options are increasingly popular, a trend that can also be seen in the snacking world. Bakeries can cater to this demand with creative snacks. “Bakeries are reaching entirely new target groups with plant-based snacks,” explains Schirmer, especially as it is becoming increasingly easier to replace animal components with plant-based alternatives, without compromising on taste or quality.

Snacking Lounge agenda highlights

Saturday, October 26

• 11 am
  Alexander Schirmer, Freunde des Snacks
  World premiere of the exclusive snack for südback 2024
• 12 pm
  Christian Vetter, Bonduelle
  Presentation of the Bonduelle Trend Study 2024/2025
• 2 pm
  Franz Seubert, Aiperia
  AI in order planning – Hype or hope?

Sunday, October 27

• 1 pm
  Alexander Schirmer, Freunde des Snacks
  Panel discussion: Diversity in the trade
• 2 pm
  Simon Papas, kioske
  New sales channels for bakeries
• 4 pm
  Karl-Heinz Faulhaber, copago
  Your own bakery app

Monday, October 28

• 1 pm
  Eyüp Aramaz, aramaz digital
  AI in bakeries: Recipes for success for lean bakery processes
• 2 pm
  Stefan Baum, BigFood
  Snack presentation: Spreads, dips and more! No more boring snacks: Serve something special!

Tuesday, October 29

• 10 am
  Saskia Fritsch, Violife
  Female power in the bakery trade
• 11 am
  Laureen Göbel, Siebrecht
  Snack presentation: Less stress during rush hour – snacks that last longer

Photo: Messe Stuttgart GmbH