Snackfood

Snackfood refers to foods that are typically eaten between meals to satisfy hunger or provide quick energy. They are generally convenient, portable, and ready to consume without preparation. Snackfood is designed for longer shelf life through processing and packaging, and it is commonly consumed at home, work, school, or on the go.

Common categories include savory snacks such as potato chips, pretzels, popcorn, nuts, and crackers, and sweet snacks such as cookies, candy, chocolate, pastries, and granola bars. Some items blur these lines, like yogurt-covered snacks or fruit leathers. Snackfood markets show regional variation in preferences.

Production and distribution: Industrial snackfoods are typically mass manufactured and distributed through supermarkets, convenience stores, vending machines, and food service channels. Manufacturing methods include baking, frying, roasting, extrusion, and dehydration, followed by seasoning, glazing, or coating. Packaging provides barrier protection and consumer appeal, with labeling and allergen information.

Nutrition and health: Snackfoods often have high energy density and can contribute significant intake of fats, sugars, and sodium. They may provide quick energy and satiety but can encourage overconsumption if portion sizes are not controlled. Some products emphasize healthier formulations with reduced sugar, added fiber, or healthier fats.

History and regulation: The modern snackfood industry expanded in the 20th century with mass production, refrigeration, and changing lifestyles. Regulatory frameworks generally require ingredient lists, nutrition information, allergen labeling, and, in some jurisdictions, limits on certain health or nutrition claims.