The so-called healthy snacks are based on the principle of adding and subtracting ingredients, and further focus on the subdivision of raw materials, processes and functions. To become a "healthy snack", we must first meet the requirements of "one plus one minus": add in the direction of high protein and fiber, and subtract in the direction of sugar and fat. At the same time, oats, Brazil berries, beetroot, turmeric, highland barley, chia seeds and quinoa have become popular health raw materials, and technologies such as low-temperature baking, freeze-drying technology, non-frying and low-temperature dehydration have been updated to add weight to health. The addition of vitamins, zinc, selenium, probiotics and other elements adds functionality to snacks.

Under the demand that young people should be healthy and greedy, snacks and health care products began to go in both directions, making the track of functional snacks gradually grow. White kidney beans, probiotic milk tablets and fruit and vegetable enzyme tablets candy have all become "network celebrities" in the snack industry this year.

The eating scenes of healthy snacks are also more abundant. Amorphophallus air cake, Chinese yam sesame chips and black sesame biscuits become breakfast members, Amorphophallus oats, low-sugar souffles, meal replacement biscuits, oatmeal milk chocolate and air-dried beef jerky appear as meal replacement during lunch time, and graham crackers and sleep fudge will not feel guilty as dinner.