5 New Snack Launches Tapping Into the Hottest C-Store Trends

Consumer tastes shift quickly, and the convenience store snack aisle is where those changes are most visible. For retailers, recent product launches offer a direct response to the top trends shoppers are chasing: high-protein formulations, plant-based options, “swicy” flavor profiles, indulgent Dubai-style chocolate, and everything sour.

Here are five snack items that c-store operators should keep on their radar.

High Protein: Slim Jim Cheese Mode

Americans’ appetite for protein shows no sign of slowing. According to CoBank, 70% of consumers now say they want to consume more protein, up from 59% four years ago. This demand is fueled by multiple factors, including health-conscious shoppers and the growing number of GLP-1 users aiming to prevent muscle loss.

Conagra Brands’ “Future of Snacking” report identified protein as the top nutrient Gen Z and millennials seek when choosing snacks, noted Matt Brown, brand director at Slim Jim. In response, the Slim Jim brand recently launched Cheese Mode, a smoked snack stick delivering 10 grams of protein per stick in cheddar and cheddar + jalapeño varieties, Brown said.

Conagra Research indicates that consumers crave the familiar satisfaction of meat and cheese together—one of the most filling and comforting snack combinations. “But when they're on the go, they rarely get that complete experience in one convenient snack,” Brown added.

“Swicy”: Angie’s Boomchickapop Mango Habanero Popcorn

“Swicy” profiles—combining sweet, savory, and spicy—were named one of Datassential’s top trends for 2026. These flavors include hot honey, chili-lime seasoning, and buffalo-style sauces.

Circana data shows sweet and spicy ready-to-eat snacks are up 16% over the last three years, while mango habanero has seen 129% menu penetration growth over the past four years, according to Datassential. Among the new launches is Angie’s Boomchickapop Mango Habanero popcorn, which combines “bright, juicy mango flavors and a hint of habanero,” said John Moore, senior brand manager for Angie’s Boomchickapop, 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. Popcorn’s fiber content also appeals to shoppers seeking more of that nutrient.

Sour Candy: Haribo Sour Sodas Gummies

Gummy candy is the second-largest subcategory of nonchocolate candy and one of the few candy segments seeing gains in dollars, units, and volume, said Anne-Marie Roerink, principal at 210 Analytics, during 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 her presentation.

Younger consumers are particularly drawn to sour candies—they are five times more likely than Boomers to pick sour as their favorite flavor, according to the National Confectioners Association’s 2026 State of Treating report. Haribo, a leader in the sour gummy space, recently launched Sour Sodas. The product aims to hit 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, based on internal Haribo research. The Sour Soda launch also reflects “broader consumer preferences for bold flavors, exciting textures and familiar tastes with an unexpected twist,” she explained.

Plant-Based: Hippeas Protein Crunch

Hippeas’ new Protein Crunch, available in Cheddar Vibrations and Pizza Party flavors, targets consumers seeking a plant-based snack that serves as a protein source. “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 often struggle to find protein in snacks, especially if they don’t want a bar or powder, Marmet said. 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 their snacks, he added. “GLP-1 users are reading labels, making deliberate trade-up decisions, and choosing foods that support what the medication is doing,” Marmet noted. “A clean-label, plant-based protein snack with a strong ingredient story fits that profile well.”

Dubai Chocolate: Ghirardelli Dubai-Style Chocolate

While not as viral as it once was, Dubai chocolate remains 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. The flavor, which gained attention in chocolate bar form, has now expanded into cookies, cakes, hot chocolate mixes, and other items as the trend continues to drive sales growth, Roerink said.

A recent entry in this segment is Ghirardelli Dubai-style chocolate, wrapped milk chocolate with pistachio filling layered with finely shredded kataifi. For Ghirardelli, this CPG product builds on the momentum of its Dubai Style Chocolate Sundae, offered at its retail locations nationwide.