Consumer Nutritional, Behavioral Perceptions of Snacking in a Sample of the Greek Population: Α Cross-Sectional Survey

(1) Background: Snacking has become a routine part of how people eat today, with real potential to shape overall diet quality, food choices, and daily nutrient intake. This cross-sectional study aimed to explore snack purchasing and nutritional habits among Greek adults, investigate how consumers perceive the nutritional value of snacks, and understand their attitudes toward nutrition labelling, nutrition claims, and new snack products on the market. (2) Methods: A structured questionnaire was sent out electronically to 1,039 Greek adults. Participants provided information on their soci-odemographic background, health and lifestyle habits, snack consumption and purchasing be-havior, perceptions of snack products, nutrition labelling, and interest in innovative and functional snacks. The data were analyzed using descriptive statistics and Chi-square tests of independence. (3) Results: The most common packaged snack for the average person in the study was a cereal bar, while the least popular non-packaged snack was a bakery cheese pie. Consumers viewed the ap-pearance of the product's packaging as a secondary consideration at the point of purchase, and the most prominent label elements that attracted consumer attention were nutrition, calories, and fat. The claims that consumers found most appealing were "no preservatives" and "sugar-free/no added sugars." A clear preference was shown for snack products that relied mainly on naturally occurring nutrients rather than fortified ingredients, as well as a greater willingness to try new savoury snack options that used familiar/demonstrable Greek ingredients, such as certain olives, nuts, and fruit. Statistically significant relationships have been identified between certain snacking behaviours, at-titudes, and labelling preferences, with respect to age, gender, education level, employment status, BMI, health status, physical activity, and place of residence. (4) Conclusions: Sociodemographic, education level and lifestyle all have an influence on how Greek adult consumers view and use snacks. Interest in nutrition information varies widely between different types of consumers. These findings may be useful in guiding the future development of snacks that meet the nutritional re-quirements of the Mediterranean diet, as well as in creating more targeted nutrition information and consumer education programs.