Snacks: portion size becomes a strategic choice in the evolution of vending

Snacks have always been one of the core categories in vending. Today, however, their role is changing: they are no longer just an occasional treat, but can also serve as breakfast, a light meal, a functional energy boost or a moment of indulgence. This evolution creates new opportunities for manufacturers and operators, with Venditalia providing a natural meeting point for the food industry, technology providers and the market.

Consumers are paying closer attention to quantity and nutriotional benefits

Data from State of Snacking 2026, the international report published by Mondelēz International and developed in partnership with Mintel, reveals consumers who are increasingly attentive to portion size, ingredients and nutritional benefits, but unwilling to compromise on taste or the quality of the eating experience. Vending is already well positioned: it offers single-portion formats suited to portion control, alongside a wide range of products that cater to different consumer needs.

Portion control across European markets

Portion control is emerging as a common preference across major European markets. Among consumers trying to eat or drink healthily, 29% of respondents in Poland, 28% in Germany, 25% in Italy, 21% in France and 19% in Spain opt for smaller portions. This preference is not limited to younger consumers: across all the countries analysed, it is most pronounced among baby boomers.

Portion size is therefore becoming an integral part of a product and its positioning. For food manufacturers and vending operators, the opportunity is not to introduce a format that the channel already offers, but to make better use of it by ensuring greater consistency between pack size, ingredients, nutritional content, price and consumption occasion. A smaller portion can encourage more mindful consumption, allowing consumers to choose the amount that best suits their needs and the time of day without sacrificing taste.

A focus on wellbeing does not, in fact, remove the desire to enjoy something familiar and pleasurable. Across the European markets analysed, the proportion of consumers who still count the savoury snacks they enjoyed during childhood among their favourites ranges from 65% in France to 77% in Italy, with 66% in Germany, 73% in Poland and 72% in Spain. Innovation, therefore, does not necessarily mean replacing familiar products. Instead, it can focus on portion sizes, ingredients, textures and presentation, while preserving the recognisable taste and identity of the snack.

Product ranges can therefore bring together traditional favourites, products with more fibre or protein, options with reduced sugar content, plant-based alternatives and snacks that stand out through new flavours and textures. The distinction between healthier products and indulgent products is no longer clear-cut: within the same consumption occasion, consumers can look for a controlled portion size, a more appealing nutritional profile and the pleasure of a satisfying treat.

Building an assortment around locations and consumers

The offering must also be tailored to different locations and times of day. In an office, breakfast options and mid-morning snacks may be particularly important; in a gym, protein content and products suited to supporting physical activity take on greater relevance; in a university, price, convenience and variety are key; while in healthcare facilities, smaller portions and easy-to-understand nutritional information may be more relevant. Sales data and telemetry make it possible to identify which combinations actually perform best at different vending locations, helping operators create more dynamic assortments that are better aligned with each setting.

Venditalia: bringing the snack industry together

The evolution of snacks therefore involves the entire supply chain: food manufacturers, ingredient and packaging producers, vending machine and refrigeration system manufacturers, digital technology providers and vending operators. Venditalia is the international meeting point for these stakeholders, where trends such as portion control, functional products, new consumption occasions and tailored assortments can be turned into practical solutions for the market. From 3 to 6 May 2028 at Rimini Expo Centre, Italy, snack manufacturers will be able to showcase how the offering is evolving, while vending operators and other industry professionals will have the opportunity to discover the products and innovations that can help vending adapt to changing consumer habits.
 

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