or Sign in
- Food For Sale
Extruded snack foods are on the rise. Most extruded snack manufacturers use, rice, corn, soybean, wheat and peas as raw ingredients. These are all plant-based raw materials. Nowadays there is a demand on ready to eat snack foods. Thus far, most manufacturers create ‘puffed’ or ‘expanded’ snacks. Extrusion is a food processing technique. This process uses special equipment which applies heat, pressure and steep forces to combine ingredients. Thus, it crafts fun shapes, and textures with various flavours. The global market for extruded snacks is huge. It achieved about USD$52 billion at the close of last year. Industry experts project the market to grow to USD$78 billion by 2030.
Many people sometimes surrender to the addictive snacks. It is the convenience of grabbing a bag off the snack aisle. If you are like most people, who snack at least once a day, you may have had tried these delights.
The puffy, crunchy and airy delights are one of the fastest-growing segments within extruded foods. Snack food aisles in supermarkets and grocery stores cater a brad range. Today, extruded foods caters to the health-conscious consumers too. Thus far, there is a wider range of nutritional needs. Consumer expectation is demanding, and production is challenging. In fact, those in snack manufacturing know the complex challenges of finding the right ingredients. So, snack manufacturers are always on the lookout to make better-for-you snacks. They handle the challenging extrusion process too.
Consumers are paying close attention to nutritional information when selecting snacks. In fact shoppers are looking for ‘free-from’ claims. They are seeking gluten-free, GMO-free, and allergen-free. There is a demand on plant-based and vegan or animal free foods. Therefore, R&D is always working in overdrive.
Additionally, there is substantial interest in snacks with added fibre, protein and other nutrients. Hence, it makes it even more challenging to choose the right balance of ingredients. It is rather fortunate newer ingredients such as hemp protein is compatible with most ingredients. So far, many of these buttons are emerging. These work well to enhance product formulations.
Undoubtedly, puffed snacks are the most fun snacks to enjoy. However, it requires a specialist procedure to create the light, airy and delightful crunch. Thus far, the intricate extrusion process requires quality ingredients, patience and loving care to create an extrudate. It needs to achieve the perfect balance of starches, fibre, moisture and proteins. Hence, it makes successful snacks. It must produce the fun puffy shapes and flavoursome textures that consumers enjoy.
Extruded snacks are light with delicate and homogenous textures. The less expanded consistencies creates firmer products. Thus far, several qualitative characteristics determine the desirable outcomes. In fact, starch provides the underlying structure. So, when combining with a lower fibre concentration, it makes for lighter, puffier snacks. A higher fibre concentration impedes expansion. Hence, making for more dense snacks.
Hydration properties like water-oil holding capacities and gelation are particularly essential. It is important for predicting the behaviours of an extruded matrix. So, macromolecular substances, like starch, protein, and lipids, may undergo structural changes too. It reacts to variations in moisture content. during this process. Protein is responsible for much of the structural integrity and texture of the finished product.
Thus far, the extrusion process can disrupt proteins. Particularly when subjected to pressure and temperature changes. Therefore, it is important to recognise that having the proper ingredient pairings is critical for success.