Table 2.

Three actionable strategies for manufacturers to promote responsible snacking.

• Managing energy density and portion size: Reformulation initiatives have paired e.g., chocolate with dried fruit and whole grains, reducing the energy density of the product. Energy density has also been reduced by reducing the amount of sugar (in yogurt), by blending sugar with low calorie sweeteners (LCS) or by using LCS instead of sugar and by aeration. Fat content can be reduced by removing fat or using textures that mimic fat. Portion size of the snacks can be reduced through smaller, individually packaged servings. Manufacturers can support portion control by packaging, portion indications, visual cues, and labeling. • Optimizing sensory properties and nutrient density: Taste remains central to food choices. Positive sensory qualities related to snack taste and texture are achieved through purposeful product formulation. Promoting chewiness and viscosity can slow down eating rates. Snacks need to deliver taste enjoyment along with energy and nutrients. • Transparency: Manufacturers will need to develop nutrient profiles to serve as benchmarks and guides for product formulation and improvement.