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While the British Medical Journal (BMJ) has also highlighted portion control as an issue, stating that norms for what constitutes a suitable amount to consume are shaped by food portions we routinely encounter in supermarkets. The World Health Organization (WHO) has recommended that governments regulate food advertising and marketing to change perceptions of ‘normal’ portion size and healthy food options. Many of the initiatives put forward focus on regulated portion control. While consumer influence is undoubtedly a driving force in the evolution of the snack market, health organisations are also putting a spotlight on snacking in a bid to reduce the impact of unhealthy choices when it comes to convenience foods. As such, fruit chips, like banana, kiwi and mango are becoming increasingly popular and have slowly started to replace snack varieties, increasingly perceived as “unhealthy”. Low temperature frying conditions, however, allow producers to meet consumer trends for healthier options. Fruit and vegetables, such as parsnips, beets and carrots, are typically high in natural sugars, which means they are prone to burning and acrylamide formation. Alternatively, when batch frying, the product is cooked for a longer amount of time at lower temperatures, reducing both the formation of acrylamide and oil absorption, creating a healthier end product.īy introducing alternative frying methods, manufacturers can simultaneously process alternative ingredients and raw materials. The low temperature also means the degradation of the product’s surface structure is reduced, lowering the amount of oil absorbed – ultimately reducing fat content with minimal impact on product quality. This means the product is cooked continuously at a low temperature, reducing the formation of acrylamide. With vacuum frying, the frying vessel is enclosed, and pressure is reduced meaning that the boiling point of water is reduced to below 100 degrees Celsius. Vacuum or batch frying, for example, has the potential to revolutionise the snack industry by creating healthier snacks with lower levels of fat and acrylamide - a potentially carcinogenic substance that occurs when starchy foods are cooked at high temperatures for a long time. Frying methods have evolved to improve the health credentials of processed snack foods. New ingredients and processes being adopted to make snacks healthier are having a significant impact on the use of frying technology. And with alternative ingredients coming to the fore, such as sweeteners and healthier oil varieties, ensuring equipment can handle such ingredients is an important consideration. When adjusting the nutritional profiles of savory snacks, the adoption of innovative processing techniques can make a real difference – from pre-processing and frying technology through to accurate seasoning methods. Processing the technological implications of healthier snacks Brands have an opportunity to capitalize on this demand with functional snacks that aid physical, cognitive, and emotional health. The nutritional profile of snacks is firing up the consumer agenda with products exhibiting health and wellness claims registering growth at a CAGR of 1.3% between 20.
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Traditionally associated with salty, high-fat foods, savory snack manufacturers are looking for ways to keep delivering the indulgence factor while providing healthier options that come without post-consumption guilt. Snacking is growing in popularity as a convenient way to not only satisfy hunger but consume nutrient-rich food that supports mental and physical wellbeing. Here, we look at two of the most important trends for savory snacks in 2020 – health & wellness and sustainability, exploring the technology that will support manufacturers in redefining the market. But as the snack market looks to shed its association with guilty consumption through the introduction of healthier ingredients and more sustainable processing and packaging, there is a need to evaluate the technology required to create the next generation of products that deliver nutritious and authentic snackable moments. The opportunity for manufacturers to capitalize on this growing trend is no doubt an exciting one. Valued at an impressive US$137.2 billion in 2018, the savory snacks market is forecast to record a CAGR of 5.2 percent over 2018–2023, to reach US$176 billion by 2023. Driven by demand for convenience, "better for you" ingredients and indulgence, the lines between meals and snacks have become increasingly blurred.