You are going to read an article about the popularity of snacks. Choose the most suitable heading from the list A – I for each part 1 – 7 of the article. There is one extra heading which you do not need to use. There is an example at the beginning (0).
A The great-grandfather of snacks
B Different nations like different flavors
C An effort to produce and sell even more
D The ‘good-for-you-snack’ trend
E Snacking: past and present
F Eating snacks while watchin sports
G Varieties of potato chips
H Snacks have to look good
I Success is not the same for all
Once they were just potato chips. Now they’re a ‘fourth meal occasion.’ And apparently, when it comes to the universe of snacks, there is no ‘final frontier.’
The snack industry is becoming truly creative for the first time in history. That’s good news for the thoughtful host, especially one wanting to provide a quality televised-football viewing experience. On the day of a game, Americans eat more snacks than any other day.
If that sounds like the same old thing, you can be sure that it’s not. While millions of hands are moving between bowl and mouth, snack industry scientists are working endlessly to create more irresistible snacks to make those hands move faster.
Potato chips today, for example, come in ridged or regular; flavored or plain; baked, fried or crisped; in a bag or stacked in a tube. Chips now come in flavors from the most exotic to the most ordinary, satisfying tastes that vary with the person and the region. Salt-and-vinegar chips, for example, failed in Ohio but were a great success in New England and eastern Canada, and the English love them.
The Swedes prefer onion as a flavor for their chips, the Germans paprika, the Norwegians salt and pepper. Barbecue dominates in the United States, but the American liking for novelty and variety includes everything from the ketchup flavored potato chips introduced by Herr Foods of Nottingham, Pennsylvania, to the chocolate-covered potato chips of Nelson’s Confectionery in Perham, Minnesota.
Snacks in the United States will never get as wild as snacks in other parts of the world, although perhaps that is merely a subjective judgment. American shoppers would never choose the snack known as Mopani, found in Uganda: white grubs served in cans or plastic bags. In fact, we in the United States won’t even try some of the more conventional flavors popular in other countries.
‘Those flavors wouldn’t cut it here,’ says Bernie Pacyniak, editor of Snack Food and Wholesale Bakery magazine. ‘You couldn’t sell a seafood flavored Cheeto in the United States. Some people even find the mustard flavored pretzels really strange.’
Crunchy snacks have been popular since the days of ancient Greece, when theater audiences ate roasted barleycorn during performances, crunching loudly when they were bored. Tragemata, they called their snacks, which translates roughly as ‘munchies.’
Today’s consumers want healthy snacks, which accounts for the boom in baked chips. If healthy doesn’t taste as good however, consumers are willing to compromise.
Snacking is a return to those millions of years before cooking and agriculture led to the rituals of breakfast, lunch and dinner. Our early ancestors took every opportunity to eat anything they could find: berries, roots, insects, etc. Certainly, they were getting plenty of raw fiber, vitamins and minerals. But they could never have imagined the joys of shopping in supermarkets or of sitting endlessly in front of a television eating concentrated carbohydrates, sugar, salt, fats and oils. Nor did they live long enough to worry about heart attacks. Perhaps if they had, they’d have served a nice vegetable meal with a non-fat sauce.