Snackification: the rise of the fourth mealWe are all busy. I get it, you get it, and now, the global food industry gets it. Have you ever wondered how much our hectic lives affect the entire world? How about how it affects your eating habits? With the rise in single-person households, empty nesters and, of course, our packed schedules, consumers have created the next global food trend: snackification.

Gone are the traditions of three meals a day that Mom pushed so hard; here to stay is the idea that snacking can replace the core threads of our food culture. (Even convicts get three squares a day, right?) Serial munchers are rejoicing in the global movement toward snacks and, in particular, modern, sophisticated twists on cult classics. Fast feeders are demanding sophisticated bites that are filling, quick and easy. Greasy hamburgers are replaced with Kobe beef sliders complete with homemade pickles, smoked Gruyere and a slice of Roma tomato straight from the restaurant's garden. Pineapple-teriyaki chicken kebabs (free-range, of course) with spicy Sriracha-mayo dipping sauce supersede any chicken sandwich.

The negative connotation of snacking between meals is much like only drinking red wines with red meat- it’s just not significant anymore. Eat what you want, when you want it (which is one of the only good attitudes we can learn from millennials now a days). Snackification not only calms the ‘food as fuel’ enthusiasts, but it serves as a means to break up the tedium of the workday and promote social interaction.

The interesting thing about this food trend is that it’s in response to what consumers need rather than a subliminal instruction to consumers about what they want. Do you remember pomegranates? We certainly didn’t need that spicy pomegranate ahi tuna sushi roll but someone out there decided that was a good idea. Snackification is something we need in order to alleviate, no--dare I say it --to protect, our overly productive lifestyles.

The National Restaurant Association has cited snacking as a ‘hot trend’ in food with a forecasted increase of 46% by 2016.

PreGel AMERICA, a specialty dessert distributor headquartered in Italy, reports a 170% increase in snack foods available on restaurant menus. As the societal shift in the mentality of the food landscape changes, businesses will continue to adjust their offerings, satisfying their customers craving for sophisticated snacks. Watch out sampler platters, here come the shared plates!

The Lot 7530 E Grand Avenue 214.321.1990

Known for their relaxing patio and locally sourced cuisine

Snackification: Buffalo Style Buffalo Meatballs

Snap Kitchen 4115 Skillman Street 214.613.4503

Known for quick and healthymeals on the go

Snackification: Smoked Salmon Snacker

Times Ten Cellars 6324 Prospect Avenue 214.824.9463

Known for handcrafted wines and tapas-style menu

Snackification: Trio of Dips

Unleavened Fresh Kitchen 1900 Abrams Parkway 214.828.8700

Known for their modern twist on classics

Snackification: Market Offer Wrap

Cock & Bull Neighborhood Pub 6330 Gaston Avenue 214.841.9111

Known for a welcoming ambiance and neighborhood-style atmosphere

Snackification: Chicago-Style Hot Dog