8 Biggest Snack Trends of 2025
Delicious, snacking! Of course, we’ll never unlearn that. But what we snack on can certainly change. There are major trends in the snack world every year, too. Which snack trends are in the crystal ball for 2025? Are we still eating pistachio, is anything exciting happening in the world of vegetarian food, and will we adopt another trend from across the border?
8 Biggest Snack Trends of 2025: Here They Are
1. Stuffing Until We Can’t Take Any More
The more generously filled, the better. That’s a trend we’ll definitely see next year. It started with the Roodkapje and Sneeuwwitje: two new fried snacks from Belgium. Roodkapje is a boulet (crispy meatball) filled with cherry sauce and onions. If you order a Sneeuwwitje in Belgium, you’ll get a filled frikandel with cherry sauce. We’re also happy to welcome filled doughnuts back to the snack world. But they have to be over-the-top doughnuts with a twist, such as Italian bomboloni filled with pistachio cream and Korean chapssal with red bean paste.
2. Big, Bigger, Biggest
We Dutch may be known as a down-to-earth bunch, but when we snack, we’re doing it quite American-style these days. Big, fat snacks are what we want. So we’re throwing ourselves at enormous sandwiches that reach as high as the sky. Or crumbl cookies: big, thick cookies with a generous layer of sweet toppings. It’s no coincidence that the latter cookies blew over from America.
3. Making Snack Boxes
You see it constantly on TikTok and Instagram: people sharing their snack boxes with the world. The concept is incredibly simple, and you probably already did it when you were a little kid. What you do is fill a bowl with snacks you enjoy. Don’t necessarily think of mini frikandels or anything like that; in principle, you stay away from the deep fryer. No, you might go for a handful of M&M’s, some sour belts, a stack of Tuc crackers, a few KitKats, some of your favorite crisps… You do you. There are no rules, except that you shouldn’t impose rules on yourself. So don’t put three M&M’s in that bowl; just grab a full handful. It’s your Saturday night, too.
4. Changes in Vegetarian Food
The vegetarian landscape is also changing in 2025. Legumes are now the coolest kid in town, for example. HAK’s beans have already been given a completely new look: colorful and eye-catching. In addition, more and more hybrid meat products are being developed. Last year, Lidl already had hybrid mince on its shelves: a minced-meat mix with pea protein. Not 100% vegetarian, but a more environmentally friendly choice. You can bet that the word ‘hybrid’ will increasingly appear in the supermarket refrigerator or freezer aisle.
5. Dumplings and Gyoza Everywhere
You’ve probably already seen them in the freezer section at Albert Heijn: bags of gyoza. A trend snack that you initially mainly ordered somewhere and had delivered to your home, or made yourself in a creative mood. Now supermarkets are increasingly packed with them. Just heat them in a pan according to the instructions and there you are.
6. Pretending to Be Healthy
Perhaps not entirely in line with snack boxes, filled doughnuts and enormous thick cookies, but we also really enjoy being healthy. Unprocessed, wholegrain, sugar-free, fat-free and salt-free—we’re hooked. Fortunately, it’s quite easy to eat healthily and responsibly every day. Good to know: this supermarket has been named the healthiest in the Netherlands. You’ll undoubtedly be able to find plenty of healthy snacks there.
7. Snacks with Fermented Ingredients
These days, you’re not quite part of the club if you don’t have a jar of kimchi or miso in the cupboard. The distinctive flavor, the healthy properties—these superstars have it all. Why leave something so successful behind in 2024 when it can happily come along into 2025? We don’t just enjoy snacking on kimchi on grilled cheese sandwiches, but also, for example, in chip form. And we whip miso into butter, which we then use to dip toast and baguette.
8. Still Going Strong: Pistachio and Pickles
Yes, sorry. We’re not rid of them yet. Pistachio and pickles remain recurring phenomena in the world of snacks. The Dubai chocolate bar has had its heyday somewhat—the market already has a successor—but we’ll continue to see pistachio itself. In pistachio spread, desserts, you name it. The same goes for pickles. Oliebollen with pickles, liver sausage with pickles and the chocolate letter filled with pickles are behind us; pickle beer, pickled cocktail nuts and pickle candy are probably on the horizon.
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