7 Learnings from the Mondelez International Snack Report

The pace of snacking innovation has never been faster.

Social media has made food trends global overnight, while faster R&D cycles mean brands can turn those trends into products in record time. As a result, consumer expectations have shifted just as quickly.

Today's snackers don't want to choose between healthy and indulgent, functional and flavorful, or familiar and adventurous. They want it all, and they want it on their terms.

Mondelēz's 2026 State of Snacking Report captures how those expectations are reshaping the future of snacking. While the report focuses on consumer behavior, the same trends are increasingly shaping what employees expect from the office pantry.

Here are seven takeaways from the report and what they mean for building a pantry that keeps pace with the modern workplace.

1. Mornings and Afternoons Have Become Key Functional Snacking Moments

Early morning and late afternoon have emerged as the two most important functional snacking occasions, with people looking for products that provide sustained energy, curb hunger, and help them stay productive between meals. As functional snacking continues to grow, snacks that support protein intake, hydration, satiety, and overall wellness are becoming increasingly important during these moments.

According to the Mondelez Report: 

• 23% of US consumers seek energy-boosting snacks in both the morning and afternoon
• 24% look for filling snacks in the morning, rising to 25% in the afternoon
• Just 7% of US consumers skip afternoon snacks, compared to 15% who skip evening snacks

What this means for your office pantry:

The most effective pantries are built around employee intent. As morning and afternoon become increasingly functional eating moments, your assortment should reflect what employees are trying to accomplish.

• Fuel the morning with high energy snacks that support sustained energy, like protein bars, Greek yogurt, overnight oats, and electrolyte beverages.
• Power the afternoon with satisfying options like trail mix, roasted nuts, popcorn, and fiber-rich snacks that help bridge the gap to dinner.

2. Snacks are a Source of Comfort and Stress Relief

Employees are increasingly reaching for snacks as a way to recharge, reset, and create small moments of enjoyment throughout the day. Whether it's a quick coffee break or an afternoon treat, snacking has become as much about emotional wellbeing as it is about satisfying hunger.

According to the Mondelēz Report:

• 51% of consumers snack as a way to take a break or relax
• 36% of consumers describe their relationship with snacking as "comforting"
• Across multiple global markets, sweets remain the leading category consumers turn to for comfort and reward

What this means for your office pantry:

As employees increasingly turn to snacks for comfort and stress relief, the pantry can support those moments with healthy snack ingredients that nourish the brain while still satisfying a sweet tooth.

• Dark chocolate: Rich in magnesium and flavonoids, dark chocolate has been linked to supporting mood while delivering the chocolate indulgence employees crave.
• Pumpkin seeds and almonds: Both are excellent sources of magnesium, a mineral that plays an important role in regulating the body's stress response. Look for trail mixes or snack bars that feature them as primary ingredients.
• Berries: Packed with antioxidants, berries help combat oxidative stress and pair well with Greek yogurt, overnight oats, or dark chocolate for a naturally sweet snack.
• Dates: Naturally sweet and high in fiber, dates satisfy sugar cravings while providing longer-lasting energy than many traditional candy options. They're also a great ingredient to look for in snack bars and energy bites.

3. Portion Control is Becoming Critical

As GLP-1 usage continues to influence pantry eating habits, many employees are becoming more intentional about both what they eat and how much they eat. With smaller appetites, every bite needs to work harder to pack in the nutritional goals employees are looking for in a smaller size. 

According to the Mondelēz Report:

• Consumers today have higher expectations for better-for-you snacks than they did in 2022
• 28% of candy consumers have tried chocolate or candy in smaller or miniature pack sizes
• Across several global markets, small portions are one of the most common strategies consumers use when trying to eat healthier

What this means for your office pantry:

As employees become more intentional about portion size, the goal isn't simply offering less food. It's offering more nutrition in every serving.

• Introduce mini formats of products so people can better match their appetite without giving up the snacks they enjoy.
• Prioritize products that pack more function in, such as protein bars, cereals, yogurts, trail mixes, and pre or probiotic sodas so every bite delivers greater nutritional value.

4. Fiber is Gaining Importance

For years, protein has been the headline ingredient in functional snacking. Now, fiber is quickly catching up. As consumers place greater emphasis on fullness, gut health, and sustained energy, fiber is becoming a key factor in how they evaluate snacks.

According to the Mondelēz Report:

• 32% of consumers purchased a new snack because it was high in fiber
• Satiety is an emerging priority for snacking occasions
• Social conversations around snacking increasingly reference fiber-rich foods as a growing trend across multiple global markets

What this means for your office pantry:

Unlike protein, fiber works best in smaller doses throughout the day. Trying to cram an entire day's worth into one snack is a good way to give your restroom occupancy data a sudden spike. Instead, create multiple opportunities for employees to add fiber throughout the workday.

• Breakfast: Pair raspberries or blackberries with oatmeal or high-fiber cereal, or stock overnight oats from brands like MUSH for an easy fiber-forward start
• Midday: Build in fiber with HIPPEAS, apples, SkinnyPop Popcorn, roasted chickpeas, or trail mix 
• Afternoon Treat: Satisfy a sweet tooth with SOLELY Fruit Gummies, That's it. Fruit Bars, dates stuffed with almond butter, or dark chocolate with raspberries

5. Texture is Becoming an Important Differentiator

Flavor may get employees to try a snack once, but texture is increasingly what makes them come back for it. From crunchy and crispy to chewy and creamy, employees are looking for more sensory variety in the snacks they eat, making texture one of the fastest-growing drivers of snack innovation.

According to the Mondelēz Report:

• 70% of adults say the crunch and crackle of snacks creates a more enjoyable experience
• 67% of consumers prefer snacks that combine multiple textures
• 38% of consumers who purchase crackers say texture influences which products they buy

What this means for your office pantry:

Employees don't always eat snacks one at a time. As we've seen in our Snack Hacks series, some of the most satisfying combinations come from pairing pantry staples to create contrasting textures that make everyday snacks feel new.

• Crunch Time Parfait: Layer MUSH Overnight Oats, Greek yogurt, and crumbled MadeGood Granola Bites for a creamy base with a crunchy finish
• Crunchy Pear Power-Up: Pair sliced pears with almond butter and granola to combine crisp, creamy, and crunchy textures in one snack
• Date Bites: Fill Medjool dates with nut butter and top with crushed pistachios or shredded coconut for a chewy, creamy, and crunchy treat

6. Employees Want Unique Flavor Combos

Employees are looking for familiar products with an unexpected twist. Whether it's sweet paired with spicy, salty with sweet, or globally inspired mashups, the snacks generating the most excitement today are those that offer something recognizable with a surprising twist.

According to the Mondelēz Report:

• 78% of adults agree snacking is a way to explore different cultures and cuisines
• 62% of consumers are interested in flavors inspired by world cuisines
• 23% of candy consumers have tried chocolate or candy with unique flavor combinations in the past three months  

What this means for your office pantry:

The best way to introduce new flavors is by combining familiar formats and flavors with unexpected flavor combinations to make it easy for employees to try something new without feeling like they're taking a risk.

• Blue Diamond Wasabi & Soy Sauce Almonds: Familiar almonds paired with the bold combination of wasabi and soy sauce.
• Keya's Golden Ranch Kettle Chips: Classic ranch made more adventurous with warm herbs and spices.
• Nuts.com Indian Summer Rice Snack Mix: A traditional crunchy snack mix infused with Indian-inspired spices and seasonings.
• Poshi Basil & Garlic Green Olives: Classic green olives brightened with fresh basil and savory garlic.

7. Snacks Continue to Bring People Together

Workplace pantries create opportunities for employees to connect. Whether it's discovering a new favorite, introducing a coworker to a snack they love, or grabbing something together between meetings, snacks naturally spark conversation in ways few workplace amenities can.

According to the Mondelēz Report:

• More than two-thirds of consumers say snacks are essential when socializing.
• 79% of adults say it's fun to try new snacks with friends to see their reactions.
• 30% of U.S. salty snack consumers eat salty snacks in social situations.

What this means for your office pantry:

Giving employees a voice in what's stocked turns the pantry into an ongoing conversation where people advocate for their favorites, debate new products, and celebrate the winners together.

• Run employee snack voting. Let teams nominate and vote on new products to create friendly competition and give everyone a reason to check back for the results.
• Spotlight winning products. Label employee picks with tags like "Voted #1 by your coworkers" or "Employee Favorite" to encourage others to give them a try.

See How Crafty Did It → 

Conclusion

The biggest takeaway from this year's report is that snack trends are no longer evolving independently. They're converging.

Employees expect snacks that deliver nutrition and indulgence, comfort and function, familiarity and discovery, often all at once. The workplace pantries that will stand out will be the ones that evolve alongside the people they're designed to serve.

Keeping pace with that level of change isn't possible through manual pantry management. As innovation cycles accelerate, workplace teams need technology that helps them discover emerging products faster, seamlessly incorporate them into their assortment, and continuously measure what's resonating so the pantry can evolve as quickly as employee preferences do.