Managing snacking behaviors through energy density, portion control, sensory properties, and packaging

Between-meal snacks contribute >20% of daily energy intakes to typical Western diets. Most snacks are both energy-dense and palatable. This perspective summarizes the scientific foundation of responsible snacking, focusing on energy density, portion control, innovative packaging, taste and texture, and intentional consumption. Laboratory studies show that pairing energy-dense snacks with fruits or whole grains helps to reduce energy density of the eating occasion, leading to fewer calories consumed. Reducing serving sizes of energy-dense foods is another laboratory tested strategy for calorie management. Individually packed and wrapped snacks have helped manufacturers restrict snack calories to 150–200 kcal per serving. Innovations in snack taste and texture can slow eating rate and promote greater enjoyment at fewer calories. Finally, attentive eating can trigger commensal social mechanisms for portion control. The Dietary Guidelines for Americans (DGA) and professional associations have always noted that healthy diets can include both meals and between-meal snacks. The current DGA 2025–30 specifically recommend that both children and adults consume smaller portions of energy-dense foods to stay within daily energy requirements, very much in line with the present perspective. However, the responsibility for assuring healthier snacking also falls on food manufacturers. Consumer-facing behavioral strategies for responsible consumption need to be complemented by manufacturer-led initiatives in such areas as individually packaged portions, product formulation, transparency, and clear labeling.