Snackitude Static. Suddenly the last three seconds of the "FacTV: Inside Edition" theme song plays. The logo, likely the product of many a focus group, slams onto the screen. Lightning boldly shoots from the edges, as if to say "This program is exciting and a little dangerous. Keep watching!" An attractive hostess is ergonomically seated in the center of the well-lit set. She speaks with a professional haste, a theatrical confidence that implies each word is soaking in life-threatening importance. Hostess: And we're back. Snacks. To most of us it's a reach for a bag of pretzels or a order of nachos at the movie theater. But often these salty treats leave us asking for more - more cheese, more grease, and more answers. We go to our live StreetCam. Stopped Pedestrian: Well I, uh, opened a bag of kettle chips today at lunch and they were like, only half salted. Tourist: I'm not an expert but I've noticed the hot dogs in Baltimore are much plumper.... ever since I got here I've wanted, I dunno, something more. Hostess: He's not alone. The answer for millions of Americans, it turns out, is simple: Snackitude. Top Harvard scientists report that today's junk foods, while often touted as "extreme" or even "wild", are severely lacking in one very important ingredient: snackitude. Dr. L.B. Buster, Heavily Bearded Scientist: These are not the snack foods of our parents' generation. At one time a chili dog could be relied on to satisfy all four of the major snack groups. But today snackitude levels are at an all-time low. Hostess: What is a generation of "Snacksters" to do? We go now to Chester, Pennsylvania, where one man has taken the fight into his own hands. Dusty Boone: What I've come up with it an additive that will [...] effectively change the way we snack. I've been able to distill, at a molecular level [...] Snackitudity. Essence of Snackitude, if you will. Interviewer: (nodding) But what does it do? Dusty Boone: I'm glad you asked. A person - say, a single mother - can sprinkle it on a terrible broccoli casserole to boost snackitude by thirty, sometimes thirty five percent. Interviewer: (still nodding) So, effectively, you've created a cultural revolution. A snack coup, so to speak. Dusty Boone: You could say that. Yeah. Hostess: Terrible news for the "Big 5" snack companies, great news for the common man. This, folks, is the reason I got into journalism. With an icy mechanical precision she turns to Camera 3. Hostess: But, on a more somber note, we address a great loss to our nation today: the death of sandal season. We at FacTV: Inside Edition would like to offer a moment of silence for the most beloved- Static. Silence. Back