Extrinsic Characteristics Of Snack Food

There are numerous intrinsic and extrinsic characteristics that may be evaluated by consumers when making snack food purchasing decisions. Intrinsic factors include taste or flavour, texture, energy, and satiety, whereas extrinsic factors include advertising or promotions, price, brand name, and product packaging. Taste is one of the five senses used by consumers to determine the palatability of a product. A number of researchers have suggested that taste or flavour is the most important factor evaluated by consumers when making snack food purchase decision. “Being tasty” was the single most important property of a snack to consumers, while “being good for me, fills me up, easy to eat on the go,” and “easy to carry” were also important attributes.

Evidence suggests that the consumption of snacks has increased over time, particularly the consumption of energy-dense snacks such as potato crisps, cakes, biscuits, and confectionery. According to a study, children are consuming up to three snacks per day, with snacking accounting for 27% of a child’s daily calorie intake. Similarly, Pakistani study reported that due to the increased consumption of cakes, biscuits, pies, chips, confectionary, and soft drinks, children aged 10 to 15 years are consuming more energy in the form of carbohydrates and fat than children of the same age in 1985. This increase in snack food consumption is not only evident among children but also reported in studies conducted on adults. Research suggests that the proportion of snacking among adults has increased as well as the energy intake per snacking occasion. Statistics indicate that one in three Pakistani adults were classed as overweight and one in four adults were obese. Increased snacking behaviour, across all age groups, raises serious concerns because food-related health issues such as obesity, diabetes, and cardiovascular disease are also increasing. Frequent snacking behaviour has been positively associated with body weight gain. Study reported that consumers fall into two distinct groups those who snack healthily and those who do not make healthy choices. Participants believed that snacks such as crisps and chocolate were unhealthy, while fruit and breakfast cereals were perceived to be healthier snacking options. Snacking is typically associated with the consumption of energy-dense, high-fat processed food and a decrease in the consumption of natural, unprocessed food. Snack foods are obesity promoters because they are generally high-fat, high-sugar foods. A majority of respondents in study perceived snacking to be unhealthy and a contributor to