Snack Foods: Processing, Innovation, and Nutritional Aspects

The snack industry is adapting to new consumer expectations, particularly in terms of convenience, flavor, shelf life, and nutritional and health claims. Snack Foods: Processing, Innovation, and Nutritional Aspects covers practical and scientific aspects related to the chemistry, technology, processing, functionality, quality control, analysis, and nutrition and health implications of snacks derived from grains, fruits/vegetables, milk, and meat/poultry/seafood. It includes traditional and novel processes and unit operations used for the industrial production of plant and animal-based snacks, as well as quality control and nutritional attributes and health implications.

Format: Hardback
Length: 604 pages
Publication date: 21 April 2022
Publisher: Taylor & Francis Ltd

The diverse segments of the snack industries that generate close to $520 billion of annual sales are adapting to new consumer's expectations, especially in terms of convenience, flavor, shelf life, and nutritional and health claims. Snack Foods: Processing, Innovation, and Nutritional Aspects was conceptualized to thoroughly cover practical and scientific aspects related to the chemistry, technology, processing, functionality, quality control, analysis, and nutrition and health implications of the wide array of snacks derived from grains, fruits/vegetables, milk, and meat/poultry/seafood. This book focuses on novel topics influencing food product development like innovation, new emerging technologies, and the manufacturing of nutritious and health-promoting snacks with a high processing efficiency. The up-to-date chapters provide technical reviews emphasizing flavored salty snacks commonly used as finger foods, including popcorn, wheat-based products (crispbreads, pretzels, crackers), lime-cooked maize snacks (tortilla chips and corn chips), extruded items (expanded and half products or pellets), potato chips, peanuts, almonds, tree nuts, and products derived from fruits/vegetables, milk, animal, and marine sources. Key Features: Describes traditional and novel processes and unit operations used for the industrial production of plant and animal-based snacks. Depicts major processes employed for the industrial production of raw materials, oils, flavorings, and packaging materials used in snack food operations. Contains relevant and updated information about quality control and nutritional attributes and health implications of snack foods. Includes simple to understand flowcharts, relevant information in tables, and recent innovations and trends. Divided into three sections, the first section provides an overview of the snack food industry, including its history, growth, and current trends. The second section focuses on the processing of snack foods, covering topics such as grain processing, fruit/vegetable processing, milk processing, and meat/poultry/seafood processing. The third section explores the innovation and technology used in snack food production, including new processing techniques, packaging materials, and flavor enhancement technologies. The snack food industry is a rapidly growing sector that is constantly evolving to meet the changing demands of consumers. With the rise of health consciousness and the demand for convenient and nutritious snacks, the industry has seen a significant shift towards the production of healthier and more natural snack foods. This has led to the development of new processing techniques, such as air frying, dehydration, and extrusion, as well as the use of natural ingredients and flavors. One of the key trends in the snack food industry is the increasing use of plant-based ingredients. Plant-based snacks are not only healthier but also more environmentally friendly, as they require less land, water, and energy to produce. Additionally, plant-based snacks are often more versatile and can be used in a variety of applications, from snacks to meal replacements. Another trend in the snack food industry is the use of flavor enhancement technologies. These technologies include natural flavors, artificial flavors, and flavor encapsulation technologies, which allow snack manufacturers to create unique and flavorful snacks that are appealing to consumers. In conclusion, the snack food industry is a dynamic and rapidly evolving sector that is constantly adapting to meet the changing demands of consumers. With the rise of health consciousness and the demand for convenient and nutritious snacks, the industry has seen a significant shift towards the production of healthier and more natural snack foods. The use of plant-based ingredients, flavor enhancement technologies, and innovative processing techniques has led to the development of a wide range of new and exciting snack products.
The diverse segments of the snack industries that generate close to $520 billion of annual sales are adapting to new consumer's expectations, especially in terms of convenience, flavor, shelf life, and nutritional and health claims. Snack Foods: Processing, Innovation, and Nutritional Aspects was conceptualized to thoroughly cover practical and scientific aspects related to the chemistry, technology, processing, functionality, quality control, analysis, and nutrition and health implications of the wide array of snacks derived from grains, fruits/vegetables, milk, and meat/poultry/seafood. This book focuses on novel topics influencing food product development like innovation, new emerging technologies, and the manufacturing of nutritious and health-promoting snacks with a high processing efficiency. The up-to-date chapters provide technical reviews emphasizing flavored salty snacks commonly used as finger foods, including popcorn, wheat-based products (crispbreads, pretzels, crackers), lime-cooked maize snacks (tortilla chips and corn chips), extruded items (expanded and half products or pellets), potato chips, peanuts, almonds, tree nuts, and products derived from fruits/vegetables, milk, animal, and marine sources. Key Features: Describes traditional and novel processes and unit operations used for the industrial production of plant and animal-based snacks. Depicts major processes employed for the industrial production of raw materials, oils, flavorings, and packaging materials used in snack food operations. Contains relevant and updated information about quality control and nutritional attributes and health implications of snack foods. Includes simple to understand flowcharts, relevant information in tables, and recent innovations and trends. Divided into three sections, the first section provides an overview of the snack food industry, including its history, growth, and current trends. The second section focuses on the processing of snack foods, covering topics such as grain processing, fruit/vegetable processing, milk processing, and meat/poultry/seafood processing. The third section explores the innovation and technology used in snack food production, including new processing techniques, packaging materials, and flavor enhancement technologies. The snack food industry is a rapidly growing sector that is constantly evolving to meet the changing demands of consumers. With the rise of health consciousness and the demand for convenient and nutritious snacks, the industry has seen a significant shift towards the production of healthier and more natural snack foods. This has led to the development of new processing techniques, such as air frying, dehydration, and extrusion, as well as the use of natural ingredients and flavors. One of the key trends in the snack food industry is the increasing use of plant-based ingredients. Plant-based snacks are not only healthier but also more environmentally friendly, as they require less land, water, and energy to produce. Additionally, plant-based snacks are often more versatile and can be used in a variety of applications, from snacks to meal replacements. Another trend in the snack food industry is the use of flavor enhancement technologies. These technologies include natural flavors, artificial flavors, and flavor encapsulation technologies, which allow snack manufacturers to create unique and flavorful snacks that are appealing to consumers. In conclusion, the snack food industry is a dynamic and rapidly evolving sector that is constantly adapting to meet the changing demands of consumers. With the rise of health consciousness and the demand for convenient and nutritious snacks, the industry has seen a significant shift towards the production of healthier and more natural snack foods. The use of plant-based ingredients, flavor enhancement technologies, and innovative processing techniques has led to the development of a wide range of new and exciting snack products.

Dimension: 254 x 178 (mm)
ISBN-13: 9780367646875