New Snack

“Middag” in the evening - Greetings from Denmark
Pierre Nierhaus © Foto Joppen
19. January 2025 | 
Pierre Nierhaus
19. January 2025
|
Pierre Nierhaus

Today, snacks are versatile, practical and sustainable – the new main meal for modern everyday life. Denmark is leading the way: the snack has become socially acceptable there and is establishing itself as a meal option in its own right, moving away from the image of a mere substitute meal. There has been an interesting shift in terminology: the hot evening meal is called “Middag”. During the day, the trend towards smaller, more flexible meals (Frokost in Danish) is gaining ground.

Snackification is big business

This so-called snackification reflects the fast lifestyle in which small portions replace main meals. Snacks today are not only practical and healthy, but also attractively and sustainably packaged. At the same time, snacking is a profitable market and the industry is on course for growth. Major players such as McDonald's are responding by investing billions worldwide to maintain their position in this dynamic market. And soon even some two-lane drive-ins. Today, the snack segment is more diverse, of higher quality and more integrated into everyday life than ever before.

International snack trends

International influences are shaping the market: while the burger retains its top position as the global “protein sandwich”, new variants such as smashburgers are emerging. Rumors that the kebab could replace the burger are unfounded, but the first organic kebabs and healthier alternatives such as falafel and samosas are gaining popularity. These snacks, inspired by Levantine and Indian cuisine, are appealing to new target groups. Empanadas from Brazil are also convincing as temperature-stable “snack carriers”. Mexican dishes such as tacos and burritos are celebrating a revival that is spilling over to Europe via California, led by chains such as Pink Taco.

Snacks are becoming sustainable

At the same time, interest in clean-label snacks with transparent ingredient lists and less sugar or preservatives is growing. New quick service chains such as Greenkarma and Kaspar Schmauser are focusing on healthy and innovative concepts, while egg sandwiches such as those from Berlin-based Bregg are making further inroads into the market.

A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!

The rise of sustainable & vegan cuisine

Why plant-based and eco-friendly concepts are the future

Sustainability is more than just a trend – it is fundamentally changing the restaurant industry. The winners of the Lieferando Awards 2024 show: Restaurants with sustainable and vegan concepts are gaining in importance. But what makes a restaurant truly sustainable? And can plant-based cuisine compete with classics like burgers and pizza?

Heritage cuisine reimagined

Why modern interpretations of traditional Austrian dishes are so successful

Austrian cuisine is synonymous with authenticity, flavor, and tradition. While classic dishes such as Wiener Schnitzel and Kaiserschmarrn remain ever-popular, a fascinating trend is emerging: more and more restaurateurs are striking the perfect balance between tradition and innovation – and finding remarkable success.

This is evident in the winners of the 2024 Lieferando Awards: Wiener Genuss Knödel was crowned “most innovative restaurant,” while Heurigenrestaurant Wittmann won the title of best Austrian restaurant. But what makes modern takes on traditional dishes so appealing? And are we witnessing a true revival of Austrian Wirtshausküche (Hausmannskost)?

Pizza to go & stay

Food truck “Elvis Pizzazz” settles down in Amstetten

Elvis Parić bakes pizza that already enjoys cult status in Amstetten. He sells up to 100 pizzas a day from his food truck “Elvis Pizzazz” – but that’s just the beginning. Preparations for his own restaurant are underway and ideas for the sedentary concept are bubbling away. However, the mobile kitchen remains an integral part of the concept.

quick & dirty
Sushidog in London © Pierre Nierhaus
New Snack

Today, snacks are versatile, practical and sustainable – the new main meal for modern everyday life. Denmark is leading the way: the snack has become socially acceptable there and is establishing itself as a meal option in its own right, moving away from the image of a mere substitute meal. There has been an interesting shift in terminology: the hot evening meal is called “Middag”. During the day, the trend towards smaller, more flexible meals (Frokost in Danish) is gaining ground.