Consumers’ tastes change rapidly, and nowhere is that more apparent than in the c-store snack aisle.
Luckily for retailers, new snacks that have rolled out over the past few months squarely target some of the top trends shoppers are looking for: high-protein, plant-based, “swicy” flavors, indulgent Dubai chocolate and everything sour.
Here are the top snack items c-store operators should be watching.
High protein: Slim Jim Cheese Mode
Americans’ demand for more protein in their diets is undeniable. In fact, 70% of consumers said they want to consume more protein, up from 59% four years ago, per CoBank. Protein is getting a boost from multiple angles, including people who seek to improve their health and the increasing number of GLP-1 users who aim to avoid muscle loss.
Conagra Brands’ “Future of Snacking” report found that protein is the top nutrient that Gen Z and millennials seek when choosing snacks, Matt Brown, brand director at Slim Jim, pointed out.
As a result, Conagra’s Slim Jim brand recently rolled out Slim Jim Cheese Mode, which delivers 10 grams of protein per stick and comes in cheddar and cheddar + jalapeño flavors, said Brown.
Consumers crave the familiar satisfaction of meat and cheese together because it's one of the most filling and comforting snack combinations, according to Conagra Research.
“But when they're on the go, they rarely get that complete experience in one convenient snack,” Brown said.
“Swicy”: Angie’s Boomchickapop mango habanero popcorn
“Swicy” profiles — those that combine sweet and savory with spicy flavors — were one of Datassential’s top trends for 2026. These flavors include hot honey, chili-lime seasoning and buffalo-style sauces.
Sweet and spicy ready-to-eat snacks are up 16% over the last three years, according to Circana, while mango habanero is experiencing 129% menu penetration growth over the past four years, Datassential noted.
Among the new “swicy” snack launches is Angie’s Boomchickapop mango habanero popcorn, combining “bright, juicy mango flavors and a hint of habanero,” said John Moore, senior brand manager for Angie’s Boomchickapop, which is also a Conagra brand.
“Our core flavors — Kettle Corn, Sea Salt and White Cheddar – anchor the ready-to-eat-popcorn category, but innovative, buzzworthy flavors such as Mango Habanero generate consumer excitement and relevance,” Moore said.
Additionally, popcorn is high in fiber, which is appealing to those seeking more of that key nutrient in their diets.
Sour candy: Haribo Sour Sodas gummies
Gummy candy is the second-largest subcategory of nonchocolate candy and one of the few candy subcategories seeing dollar, unit and volume gains, Anne-Marie Roerink, principal at 210 Analytics, said at the 2026 Sweet & Snacks Expo in Las Vegas in May.
“Continued gummy candy innovations are a large driving force behind the growth, especially sour gummies,” Roerink said in the presentation.
Younger consumers love sour candies and are five times more likely to pick sour as their favorite flavor than Boomers, according to the National Confectioners Association 2026 State of Treating report.
Haribo, a leader in the sour gummy space, recently launched Sour Sodas. The product aims to deliver the “perfect sour spot” — sour intensity paired with fruity flavors, a soft center and a slightly crunchy coating — said Haley Kirkham, brand manager at Haribo.
Kirkham noted that while consumers love sour gummies, 41% say it's difficult to find the right level of sourness, according to internal Haribo research.
The Sour Soda launch also reflects “broader consumer preferences for bold flavors, exciting textures and familiar tastes with an unexpected twist,” Kirkham explained.
Plant-based: Hippeas Protein Crunch
Hippeas’ new Protein Crunch, in Cheddar Vibrations and Pizza Party flavors, was designed to appeal to consumers seeking a plant-based snack that’s a source of protein.
“On the plant-based side, growth is increasingly driven by flexitarian consumers making more intentional ingredient choices — people choosing clean-label, whole-ingredient formats that deliver on taste (in addition to values),” said Nick Marmet, vice president of marketing for Hippeas.
Consumers are also sometimes having trouble finding protein in snacks, especially if they don’t want a bar or powder, said Marmet. Protein Crunch delivers 8 grams of pea-powered plant protein per 1-ounce serving.
GLP-1 users are also seeking protein and nutrient density in the snacks they choose, Marmet explained.
“GLP-1 users are reading labels, making deliberate trade-up decisions, and choosing foods that support what the medication is doing,” he noted. “A clean-label, plant-based protein snack with a strong ingredient story fits that profile well.”
Dubai chocolate: Ghiradelli Dubai-style chocolate
While not as viral as it once was, Dubai chocolate is still a hot trend, Roerink confirmed.
“Dubai chocolate addresses the curiosity for all things global but also provides interesting and changing textures, which is a big trend in confectionery and beyond,” she said.
While the flavor gained attention in chocolate bar form, it has now gotten incorporated into several dessert and snack items, including cookies, cakes, hot chocolate mixes and more as the trend continues to drive sales growth, Roerink said.
A recent entry in this hot segment is Ghiradelli Dubai-style chocolate, wrapped milk chocolate with pistachio filling layered with finely shredded kataifi.
For Ghiradelli, the CPG product builds on the momentum of its Dubai Style Chocolate Sundae, offered at its retail locations nationwide.
