Snackification: Understanding healthiness and naturalness in snacking products

Samenvatting (Engelstalig)

Our traditional eating behavior is shifting from three substantial meals in a day to the frequent consumption of smaller amounts of food throughout the day. This new way of eating is also known as Snackification. As the prevalence of overweight and obesity is increasing and climate is changing, consumers request healthy, natural, but tasty foods. The aim of this research was to better understand the healthiness and naturalness in several snacking products. The research demonstrates that snacking products, if well-formulated, are food items that can be well combined with the modern and multiple consumer needs, although there is still plenty of room for improvement. (Re)formulation towards healthier and more natural products often represents a challenge for manufacturers, but this research shows that it can surely be done without sacrificing sensory acceptance. Findings of this thesis can support snack manufacturers in finding the right approach to improve their product portfolio and meet consumer and public health demands.