SnackWell's

Snackwell's Devils Food cookies

SnackWell's was an American brand of foods that was introduced in 1992. Its products used to include fat-free cookies of a variety of flavors including creme, shortbread, and devil's food cake. Previously a Nabisco brand, it was later sold to Back to Nature Foods. In 2022, the SnackWell's brand was retired.[1]

History

Under Nabisco

SnackWell's products were marketed as fat-free and thus healthier snacks, as the U.S. dietary guidelines of the early 1990s advocated a reduction in the consumption of fats. In an ironic and unintended consequence, SnackWell's products were an example of foods that had a higher carbohydrate count and were later cited as a likely contributor to the obesity epidemic of the 1990s and beyond.[2]

The Snackwell Effect was named for the tendency to consume greater quantities of an item or service deemed morally superior, such as a putatively healthier cookie, or more energy-efficient lighting.

SnackWell's were developed by Nabisco's principal food scientist, Sam Porcello.[3]

Back to Nature

SnackWell's-branded products were made by Back to Nature Foods in Naples, Florida. In Canada, SnackWell's potato chips and crackers were available.[citation needed]

In August 2017, it was reported that B&G Foods Inc. had agreed to buy SnackWell's cookies and Back to Nature granola for $162.5 million. As of May 2019, SnackWell's Devil's Food Cookie Cakes were no longer "fat free" as they contained 3 grams of fat per serving and they were advertised as having an improved formula.[4]

See also

References

  1. ^ "Home". SnackWell’s. Retrieved 2022-11-12.
  2. ^ "Did the Low-Fat Era Make Us Fat?". PBS Frontline. 2004-04-08. Retrieved 2016-02-20.
  3. ^ Hinkley, David (2012-05-20). "Celebrating the life of 'Mr. Oreo'". New York Daily News. Archived from the original on June 13, 2012. Retrieved 2012-06-02.
  4. ^ Gasparro, Annie (August 20, 2017), B&G Foods Gobbles Up SnackWell, Back to Nature Brands, New York City, New York, United States: Wall Street Journal, retrieved August 21, 2017
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