Le salon Snack Show, April 2 and 3 in Paris, unveiled the results of the 2025 edition of its Speak Snacking study. Between new trends, Evolution of places of consumption and food preferences, The snacking market continues to transform. This analysis, Carried out in partnership with the Strateg’Eat research firm, highlights the profile of the consumer of 2025 snacks and the dynamics that shape an ever more innovative and unavoidable sector.
In 2024, The snacking market has confirmed its role as engine of commercial catering, with turnover reaching 22,3 billion euros and 2,1 billion meals served. It now represents 38 % of the turnover in the sector and 45 % of the services served. While traditional restoration is struggling to regain its dynamism, fast food, she, stabilizes and continues to attract consumers. Among the essentials of the snacking, The pizza confirms its undisputed star status : 46 % of French people with 2024, against only 31 % in 2021. The burger, his, retains its popularity with 31 % followers, While the sandwich marks a significant decline, going from 45 % in 2021 to 28 % today.
On -site consumption returns to the ground
Unemployment budget, Inflation has not hampered the appetite of the French for fast food. On average, They spend 12,67 € per meal taken on site, 12 % more than in 2019. Delivery, which has developed strongly in recent years, remains a popular option, with an average cost of 14,15 € per meal, up in relation to the 11,€ 2019. However, after years of domination of take -out, A tendency to on -site consumption is emerging. In 2025, 73 % of consumers (50 % in 2024) now favor this option, While take -out (72 % in 2024, 41 % in 2025) and delivery (23 % in 2024, 11 % in 2025) have a withdrawal.
Fast food stores in strong progression
Other striking trend : The weekly budget dedicated to out -of -home meals is 36,90 € on average, But climb to 46 € in Île-de-France, region where supply and demand are the most dynamic. Surprisingly, Generation Z, Yet renowned for its more limited purchasing power, Spend more on your meals outside the home (40,€ 4 per week) that generation Y (38 €). Additional proof that snacking is fully part of the lifestyles of the young generations, always in search of flexibility and various culinary experiences. Finally, In this changing landscape, Large fast food brands are pulling out of the game. Thanks to a prompt adaptability and a diversified offer, They recorded an impressive progression, with an increase of 50,4 % of the number of units between 2019 and 2024.
The bakery : A revolution in
Long confined to bread and pastries, The bakery experiences an unprecedented transformation.
Five of the twenty largest catering brands in France are now bakery or coffee shops. These establishments are no longer limited to breakfast or snack : They become real places of catering at any time of the day, with an increasingly elaborate snacking offer. Far from the simple sandwich, The offer widens with enriched caterer ranges, Gourmet burgers and craft pizzas, supported by ever more efficient equipment. This rise in power is reflected in French preferences in terms of snacking : 52 % choose a bakery, In front of the pizzerias (51 %) and fast foods (41 %).
Generation Z redefines the coffee break
Coffee remains the essential for off-domicile, with 1,9 cup consumed on average per person and per day. The espresso remains the most consumed, Except in generation Z, What aodianthe quick name in the Cappuucine.
The espresso always dominates preferences (44 % of consumers of hot drinks), Monitoring of tea and other hot drinks. The hot drink becomes the playing field of all the circuits : 23 % of consumers of hot drinks frequent small coffee shops stores, 35 % big brands and 28 % independent roasters, which are developing more and more in France. Fast food as a whole is also positioned as a key player, attracting 42 % of consumers. In generation Z, The head of hot drinks consumed out of home consists of cappuccino (42 %), milk chocolate (38 %) and espresso (30 %), while for all consumers, The espresso (44 %) rest in the lead, Monitoring of teas and infusions (32 %) and lying coffee (27 %). This is the first time that a gourmet drink has taken precedence over the espresso for part of the population.
Food for curiosity
A third of French consumers say they pay attention to each meal and 38 % at certain meals. In contrast, 14 % say they have fun without thinking about each meal and 68 % at certain meals. Surveillance is primarily based on calories, but also on transparency (homemade, Origin of products, More vegetables). Letting go is motivated by attraction for recipes different from those made at home, Even if they are more expensive. The results, however, show a certain flexibility of behavior, Since 23 % of French people say they pay attention to their diet while having fun during certain meals. They also show that today's consumer is no longer satisfied with a standardized offer : Above all, he is looking for the quality, Even if it means putting the price. Demanding on the product, Customer executive and experience, It favors establishments that combine taste, Atmosphere and originality. Before the health crisis, habits were more routine. From now on, The desires of the moment and the innovations dictate the choices. In this dynamic, Digital has become essential, facilitating interactions and enriching the customer journey.
Snacking news and trends
Innovative drinks, daring pastries, plant substitutes, flavors elsewhere, digital solutions… This year again, Snack show was marked by ever more committed innovations, Gourmet and technological.
Drinks stand out as the star products of this year 2025, Energizers with flavored waters, Without forgetting mineral waters. Eco -responsible packaging is also talking about them, with recyclable and reusable solutions, Just like ever more efficient kitchen equipment. Breads and cheeses diversify, while new products from the world's flavors enrich the offer. Sweet snacking and vegetarian substitutes occupy an increasing place. But the most striking element of this edition of Snack Show will have been Smart Lab, A new space devoted to new technologies. Robots de service, digital funds incorporating AI and control terminals transform the experience of snacking.
Ever more innovative drinks
Between new trends and refreshing recipes, They illustrate the dynamism of the snacking sector.
Dose
French vitamin water without sugar, sweetening, preservative free, In infinity recyclable can. An impeccable product with fun marketing.
Corsican workshop Fruits and vegetables
First soda island to Corsica Clementine. Composed of endemic ingredients, This soda with the clementine noted with a touch of Nepita (Local wild mint) is sunburned.
BONNEVAL Emergence
Sparkling water with botanical extracts obtained by hydrosol. Mountain spring water, Botanical fruits and extracts. Zero calorie, zero sugar, ni colorant, nor sweetening, Nor preservative and 100 % natural.
Delicious
Thanks to its formula enriched with vitamin D and millefeuille, recognized for its anti-inflammatory properties, This IPA is specially intended for athletes and well-being enthusiasts.
The taste of true made in Italy
Italy still delights us new features that combine tradition and creativity.
Galileo
This tiramisu is based on cream, coffee syrup, of spoon and cocoa cookies. A recipe while respecting the Italian tradition for a fresh and gourmet tasting.
Molino sul Clitunno S.p.A
A tender Italian wheat flour designed to obtain a light and crisp Pinsa. For high hydration pasta requiring moderately long maturation time (24 to 72 hours). Available in a new packaging of 12,5 kg.
Mediterranean Food Solutions
Arancini 50 g Pièce, to the melting and shooting texture.
A 100 % Italian range.
Mediterranean Food Solutions
Cherry tomatoes focaccia. Soft bread with sourdough to olive oil lined with cherry tomatoes, Handmade in Italy. Ready to use.
Packaging is sustainable
Reusable, eco -proof or innovative, The packaging accompanies the transition to a more responsible snacking.
By the way
The Bazket is a re -used fried container, with integrated sauces compartments.
Clipables with burger boxes, washable, microwave and easy to store.
Moom Tableware
Moom Tableware is a brand of bio -based cutlery from sugar cane. Made in France in Villeurbanne, They are smooth and pleasant in the mouth. Conditioning by an ESAT.
Break
The range of Pasta verrines, Designed by Solia, is inspired by Italian cuisine and original shapes of the famous pasta. Made in pp, They are warming in the microwave, unbreakable and reusable.
Sipaldis
Sepaldis offers personalization in small series on wooden boxes.
To customize packaging from 100 pieces.
Peps on the plate
Between flashy recipes and creative packaging, Difficult to miss this colorful trend.
Novan
New range of colored sandwich breads, pink and black. Weight and length designed for
Lunch breaks.
Mademoiselle Desserts
A green mini-color obtained from ingredients of natural origin with pistachio fodder. Frozen sold, They keep at room temperature three days after defrosting.
Starwell
The most popular spicy snack on the market. With their coated tube shape and spicy flavor, These blue chips are for thrill seekers.
Graam
Vegetable blown chips, Made in France, 70 % less fatty
that classic chips. Available in individual format 20 g and format to share 60 g.
The Technological Revolution
New technologies continue to transform the snacking industry.
Shopcaisse
The menu becomes a digital body with AI Import menu. You photograph your menu, And all your products are created automatically in your cash register : last name, prix, family, TVA… More manual entry, Everything is ready in the blink of an eye.
Cook-e
The COOK-E COOKE COOK CAT KIOSQUE Hot dishes (pasta, bowls, waks…) from fresh ingredients, in a few minutes, on demand, in woks. Autonomous 24 hours a day. The dishes are customizable and he only occupies 3 m2.
Sushi Robots
Keenbot T5 takes care of the repetitive deliveries of the kitchen at the table, releasing service staff to focus more on the customer.
Square
Thanks to Scan to Pay, Customers can adjust the addition by scanning a QR code on their receipt, Without waiting for a server. The tables are released faster and staff serve more customers.
Vegetal, The trend confirms its anchoring
Vegetable innovations are increasing to meet growing demand.
Sud & Sol
Gwak ! are guacamoles of vegetables without lawyer, who combine the smoothness of a "homemade" vegetable puree with the delicacy of oilseeds and the crunch of Breton algae.
Foodiz
The Sushi Veggie box is the first sushi box based on a vegetable substitute for smoked salmon. This innovation, based on smoked lift, responds to the request of flexitarians.
Zalg
These algae accras are an organic algae -based vegan specialty, vegetables and fresh herbs to be enjoyed as an aperitif, in salads or as a meal heart.
Day&Co
The first 100 % vegetable meal box, Nutri-Score A and Gourmet. This 300 g portion is inspired by traditional Bolo pasta. Ready in just 2 minutes 30 in the microwave.
