Checking Texture of Savoury Snacks when fat and salt are reduced

In terms of health and nutrition, one of the greatest successes for the UK and US industries over the last decade has undoubtedly been the changes to the vegetable oils which are used to fry savoury snacks, and which are an integral part of the finished product. 

The industry has worked closely with oilseed developers and suppliers, moving away from the traditional use of palm oil and palm olein fractions as the primary part of vegetable oil blends, and moved towards alternative oils which are lower in saturated fat such as sunflower and rapeseed oils.

Using Texture Analysis in the Development of Healthy Snacks for Kids

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.

Formulating the Perfect ‘Free-From’ Cake

Baking a cake from scratch at home for a family member’s birthday celebration is one thing; baking a cake for sale in a grocery store is another. 

As long as you use the correct ingredients and follow the recipe, the cake you bake at home is pretty much guaranteed to be moist and delicious. 

However, cake products that are produced for sale in grocery stores, convenience stores, and vending machines have to survive the rigours of industrial processing and packaging, shipping, and shelf life. Some are packaged and sold as ready-to-eat products, while others are baked and frozen. 

Healthy living presents new textural challenges

As manufacturers work hard to comply with the ever increasing demands of the modern day consumer – be it low-fat, low-sugar, high fibre – texture analysis plays an increasingly important role. 

Continual enhancement of the quality of existing products, as well as NPD, is key to the success of a brand. Using sophisticated texture analysis instruments, manufacturers can ensure high quality production and, ultimately, consumer satisfaction.

Weight management and healthy eating are still top of the agenda for today’s consumer. Recent reports show that consumer awareness of the importance of nutrition and nutritious consumption is ever increasing  – statistics which are supported by an upsurge in sales of low-fat, low-calorie, high-fibre and omega-3 rich products.