The Grains and Legumes Nutrition Council (GLNC) conducted an extensive audit of plant-based snacks in May 2024.

It analysed nearly 700 products from supermarkets in New South Wales and categorised snacks into several types, including bars, bliss balls, snack bites, crackers, crisps, roasted legumes, falafels, fritters and dips.

Primary ingredients of snacks

Chickpeas were the most prevalent legume ingredient among the 18 different legume ingredients used in these snacks.

Chickpeas featured in 19 per cent of all snacks, closely followed by green peas and lentils. While chickpeas are the most common ingredient nationally, almonds lead globally in plant-based snacks.

Figure 1: GLNC’s snack audit.

Source: GLNC

What makes a nutritious snack?

• To qualify as a ‘source of protein’, a snack needs to have 5 grams or more protein per serving.
• To qualify as a ‘good source of protein’, it needs to have 10g or more protein per serving.
• To qualify as a ‘source of fibre’, a snack needs to have 2g or more fibre per serving.
• To qualify as a ‘good source of fibre’, it needs 4g or more fibre per serving.

GLNC is the independent authority on the nutritional and health benefits of grains and legumes. GLNC’s mission is to promote grains and legumes as part of a balanced diet through evidence-based information while supporting the industry to benefit all Australians.

More information: Grains & Legumes Nutrition Council