Chicago-In the past ten years, few snack categories have undergone such changes as meat snacks. Not long ago, when consumers heard the term “meat snacks”, they might think of highly processed meat sticks or jerky at the cashier of a convenience store. Today, meat snacks can be found in refrigerators, freezers and environmental aisles. Some retailers have set up very ideal end cap displays specifically for the introduction of more and more shelf-stable products to the market. Sporting goods stores sell them because they have become the go-to snack for backpackers. You can also find them in airport kiosks, coffee shops and even vending machines. Many of them are touting the fact that they are clean label snacks for consumers seeking protein.
It is worth noting that meat snacks and plant-based foods are all the rage at the same time. It is made possible through careful ingredient selection and craftsmanship. More and more consumers prefer to eat snacks multiple times a day instead of three regular meals, thus driving the growth of the category.
“The United States is a country that eats snacks, and we no longer hate snacks as we used to. On the contrary, snacks are seen as a way to take a quick bite between meals, or as a convenient way to eat,” Chicago NPD Group food and beverage analyst Darren Seifer said. “Snacks have been integrated into the structure of our daily lives. This way of thinking provides unlimited opportunities for food and snack marketers.”
According to NPD’s “American Diet” (an annual compilation of the company’s daily tracking data), in the past five years, the number of snacks between meals per capita in the United States has increased by 25 times, from 505 per capita in 2015 to 2020 530 times. Who, what, when, where, why, and how American consumers eat. The consumption of snack foods in meals will increase from 21% in 2010 to 26% in 2020.
All these snack occasions have prompted consumers to pay more attention to their choices. Mindful snacks are to choose foods that are more beneficial to you as small meals, rather than the traditional snacks of many years ago, which are often high-carbohydrate, high-fat, non-nutritive snacks. Many observant snack lovers are following a high-protein diet, making meat and poultry snacks an attractive option.
“People’s pursuit of protein and nutrient density in snacks and global flavors,” said David Wright, senior marketing manager of Hartman Group in Bellevue, Washington. “This is especially true for young consumers, Gen Z and millennials. They are very open to these experiences in food.”
Cincinnati-based data giant 84.51° (a wholly-owned subsidiary of The Kroger Co.) released its snack insights in July 2021. It pointed out that although popcorn was the most popular snack in the early stages of the pandemic, it has exploded as households shift to consumption. With a year-on-year increase of nearly 50%, the sales volume of home entertainment movie and game nights has basically faded. Meat snacks are gaining momentum in 2021, which is in line with consumers’ desire for a healthier lifestyle.
“Eating healthier is a long-term consumer trend in the United States, but most snacks in the United States are highly processed foods with little real nutritional value,” said Jaxie Alt, co-CEO and chief marketing officer of Stryve Foods LLC, Germany Plano, Texas, manufacturer of zero-sugar meat snacks. “Consumers really like this ultra-high protein and sugar-free idea.”
Joe Oblas, co-CEO and co-founder of Stryve Foods, said: “We firmly believe that Stryve is well-positioned to take advantage of the favorable and better snack trends and the huge gap in the still-large health-driven innovation field with fragmented categories. The channels are underdeveloped.”
Even before the pandemic, as consumers sought high-protein, low-carbohydrate mini meals, perishable meat snacks became popular. There are still few options in the refrigerator, and most frozen meat snacks are bite-sized breaded and seasoned chicken. They may be divided into single servings, sometimes even with dipping sauces. However, the fact that they require preparation-microwave-limits their appeal as a fast, portable snack.
For perishable meat snacks, the action is in the refrigerator, where meat, meat slices and meat strips are usually paired with cheese, and perhaps some nuts, dried fruits or biscuits. Sometimes it’s just meat.
For example, John Soules Foods in Tyler, Texas has developed a series of refrigerated seasoned all-natural chicken nuggets sold in 3-ounce servings. Varieties include agave citrus, blackened, fajitas, lemongrass and Thai chili teriyaki. The ingredient list of blackened varieties is the simplest. It reads “Boneless and skinless chicken breast, water, and the content of the following substances is less than 2%: salt, dehydrated garlic, dehydrated onion, spices, potato starch, vinegar, yeast extract, and citrus extract.”
Chicken nuggets are also starting to sell. Chicago-based Farmers Fridge provides fresh food more suitable for you through company-owned vending machines in airports, hospitals and office buildings. Since the pandemic, many products are now in retail and fast service, and can be delivered to your door. The food is packed in recyclable plastic cans, including chicken breast snack packs, which are grilled and blackened. The latter is seasoned with smoked paprika, chili powder, cumin, garlic, lemon and salt.
Back at the supermarket, Hormel Foods Corp. of Austin, Minnesota continued to develop its Columbus Craft Meats brand, launching Columbus Pepperoni Paninos. Made from a blend of selected pork and proprietary spices, dry-cured and slow-matured high-quality pepperoni rolled with mozzarella cheese.
Henry Hsia, Marketing Director of Columbus Craft Meats, said: “We are seeing two consumer trends that have increased dramatically year by year: instant snacks and cooked entertainment.”
Tony Migacz, owner of the Hodgkins Cheesewich Factory in Illinois, believes that the deli should be convenient enough to be enjoyed in nature.
“I’m fishing and my sandwich is wet,” he said. “So, I threw the bread and ate salami and cheese. This is the beginning of cheesecake.
“Cheesewich is a unique hand-held cheese and meat combination, two slices of cheese with a slice of pepperoni or salami in the middle,” Migacz said. “It’s designed with today’s fast-paced, health-conscious consumers in mind. Each 2.5-ounce serving of vacuum-sealed food has a six-month refrigerated shelf life. There are even all-natural options for nitrate-free meat.”
The company’s latest meat snacks are all uncured turkey bacon. There are bacon and eggs. This is a pack of two slices of bacon and two hard-boiled eggs. There is also bacon. This is a bunch of mozzarella cheese and a slice of bacon.
“Our new breakfast tacos won the Most Innovative Product Award at the Candy and Snacks Expo in June,” Migacz said. “It has a flour tortilla, an ounce of scrambled eggs, an ounce of cheese and three strips of uncured turkey bacon. A single 3.2 ounce taco is vacuum sealed to lock in flavor and provides 17 grams of carry-on protein.”
Strips, French fries, slices and strips, these are some of the many forms that people find in today’s environmental meat snack sector. These are no longer just ground meat products containing sodium and preservatives, but have evolved into high-quality, high-protein flavored adventurous foods, attracting everyone from convenience store shoppers looking for fast food to triathletes who need energy boosts .
They are made from farm-style livestock and game. Certifications such as gluten-free, organic, and non-GMO are common, as are claims of compliance with dietary requirements such as keto, paleo, and Whole30. Formulators are becoming more and more creative in terms of taste and meat sourcing, with many iconic features such as grass-fed cattle and free-range poultry.
Although they have different textures—the sticks are similar to mini sausages and are somewhat flexible, while the jerky with little fat has a steak-like chewiness—but their moisture content is very low. Removing water from all types of food, including highly perishable meat and poultry, is one of the oldest preservation methods. The art of drying meat by hanging a board in the sun can be traced back to nomadic societies, who rely on this preservation technique to maintain a sufficient supply of high-energy, non-perishable food when crossing the land.
The beauty of the drying process is that it can be very simple, and there are few familiar ingredients. Dried meat products are also ideal carriers for a variety of flavors, from seasonings infused with marinades to textured surfaces.
There are two basic methods for producing dry meat snacks. Common industrial processes include marinating meat by soaking or injection, followed by a low-calorie, long-term roasting process to dry the meat instead of cooking it. Commercial dehydrators are also an option. The second method is to hang the meat to dry.
Stryve Foods uses the latter method to produce beef slices. The company skipped the marinade and instead covered the outside of the meat with herbs and spices before drying. The process of air-dried meat and cooking is like beef jerky. The protein content of each product is 40% to 50% higher than beef jerky. Depending on the fat content of the cut meat, the texture of the dried broth will vary. Lean jerky will become dry and crumbly, while fatty meat will be soft and chewy. Stryve’s products are relatively dry.
“The second major component of jerky is water,” Alt said. “We don’t have that. We dry the meat. What you have left is something that tastes like steak. A clean panel is important to us.”
Meat snacks are made with selected top-quality beef, and the fat has been removed. The meat is washed with natural vinegar and cut into steaks. They are naturally air-dried for up to 21 days and have never been cooked. These snacks contain no sugar, MSG, gluten, nitrates, nitrites or preservatives, and are suitable for ketones and paleo diets. It is made of beef, vinegar and spices, and is served in slices, sticks or flat plates.
Wenzel’s Farm in Marshfield, Wisconsin makes small batch meat snacks by hand. The company’s meat sticks come in a variety of flavor combinations, such as beef with bacon, ham with Swiss and mango Havana pork and beef.
Last year, the company added beef jerky to its product line. Like other meat snacks, this jerky does not contain artificial colors, MSG and gluten-free. It also contains no nitrite or nitrate, contains 10 grams of protein per serving, and has only 90 calories. This year, based on the success of the original, pepper and teriyaki flavors, new smoky barbecue flavors and sweet and spicy flavors have been introduced.
Chomps of Chicago continues to develop its line of meat sticks with the new pepperoni turkey, which uses a blend of spices, including peppers, fennel seeds, and oregano.
“We have been listening to consumer feedback and are happy to introduce pepperoni turkey because they want more turkey varieties. Now, consumers are using our sticks more than ever. Eat snacks. Pete Maldonado, CEO and co-founder of Chomps, said: “Pepperoni turkey can also allow consumers to add interest to their favorite recipes. “In addition, although pepperoni products usually contain preservatives, such as sodium nitrate and other unnecessary additives, Chomps Pepperoni Turkey provides high-quality protein and real spices, providing all the delicious pepperoni flavors without any The element of the problem.”
It is carefully crafted with sustainable source protein from free-range, humanely raised turkeys. These turkeys are fed on a non-GMO diet and have never taken antibiotics or hormones. Each turkey contains 10 grams of protein and 90 calories. Like all Chomps meat snacks, this new flavor has received Whole30 certification, gluten-free certification, Paleo certification, Keto certification and allergy-friendly.
Maldonado said: “Chomps has found a stubborn follower who wants delicious food or fast and healthier snacks and really cares about how their food is made.” “We emphasize quality and convenience. It’s just as important because today’s consumers need healthier snack foods and more.”

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