How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday, 24 November 2015

Using Texture Analysis in the Development of Healthy Snacks for Kids

Healthy snack with school books
With the problem of childhood obesity capturing headlines as never before, many parents are looking critically at their children’s diets, giving greater attention to factors such as fat and sugar content when choosing breakfast options, packing lunches and planning dinners. 

But while many parents try to help their kids choose healthier between-meal snacks, they tend to do so with a focus on minimising the negative (fat and sugars), but overlook the opportunity to increase the positive (protein, fibre and other nutrients).

The chief concern is that most snack foods designed to appeal to children tend to deliver plenty of carbohydrates, fats and sugar, but fall short on delivery of vitamins, minerals and fibre. At best, this is a missed opportunity in the area of child nutrition.