Table 1.

The three main consumer-facing strategies for managing snacking behaviors.

• Managing energy density and portion size: Energy density and portion size are among the main drivers of energy intake. Pairing an energy dense snack with a lower energy density component (fruit, yogurt, whole grains) has been shown to reduce energy density of the eating occasion, leading to fewer calories consumed. Another approach is portion control, consuming smaller portions of energy-dense foods to stay within energy requirements (11). • Attending to sensory properties of food: Taste remains central to food choices. Snacks are formulated to deliver sensory experience and taste enjoyment while satisfying energy and nutritional needs. Attention to the positive sensory qualities related to snack taste and texture can slow down eating rate and promote greater satiation. • Engaging in intentionally structured snacking moments: Structured snacking, alone or in company, emphasizes attentive eating and a greater appreciation of sensory qualities of snacks. Commensality, the act of eating with others, can also result in soft regulation, expressed as social pressures to avoid overeating and limit portion size.