(Even Better) Better-For-You Extruded Snacks

When exploring better-for-you extruded snacks, it’s essential to note that the industry is experiencing a significant transformation. The shift toward healthier eating habits has created an increased demand for snacks that deliver nutrients without sacrificing taste. Extruded snacks, known for their puffy, crunchy texture akin to popular products like Cheetos and Veggie Straws, are adapting to meet these evolving consumer preferences.

Extrusion, a food processing method, is pivotal in creating ready-to-eat puffed snacks. This technique utilizes specialized equipment to apply heat, pressure, and shear forces to mix ingredients, giving rise to a variety of fun shapes, textures, and flavors. The global market for extruded snacks reached approximately $52 billion last year and is expected to rise to $78 billion in the coming years.

The rising demand from health-conscious consumers who wish for snacks catering to a more comprehensive range of nutritional needs reflects a significant trend; around 84% of them believe this should be a focus in snack selection. Snack manufacturers face the complex challenge of sourcing ingredients that enhance nutrition while withstanding the extrusion process.

The ABCs of Expanding Snacks

Puffed snacks are undoubtedly among the most enjoyable snacks to savor. Achieving that delightful light and airy crunch requires a precise method. The extrusion process is intricate, involving a blend of heat, pressure, and directional shear forces to create the final product. Successful extruded snacks strike the correct balance between starches, fiber, moisture, and proteins, producing the fun, puffy shapes and enjoyable textures that we relish.

Various qualitative characteristics influence the properties of extruded products, which can range from delicate and airy to denser and firmer. Starch is vital for structure; lower fiber ratios lead to lighter snacks while higher fiber concentrations can impede expansion. Hydration properties, such as water-oil holding capacities and gelation, are critical in predicting behavior during extrusion. Moreover, macromolecular substances like starch, proteins, and lipids can undergo structural alterations due to moisture variations during processing. Thus, recognizing proper ingredient pairings is crucial for creating successful snacks.

Commonly used ingredients in extrusion include soybean, wheat, and pea protein. These versatile, plant-based materials can be incorporated as flours, concentrates, or isolates to enhance the protein content of snacks. However, the presence of allergens like gluten or soy can conflict with the 'free-from' trend that many consumers are gravitating towards. As a result, manufacturers are actively seeking alternative ingredient solutions to navigate these challenges.

Finding a Gluten-Free, Keto-Friendly Alternative

Food hypersensitivities impact countless American families. To combat this, the FDA has mandated strict labeling requirements for major food allergens. According to these regulations, foods containing allergens must clearly indicate the source of any risks, labeling nine primary allergens, including wheat, soybeans, and others. This is driving extruded snack manufacturers to explore allergen-free and healthier ingredients, including hemp seed protein and various plant-based proteins.

Compared to soy protein, hemp protein has gained traction due to its low allergen content, similar amino acid profiles, and better digestibility. Furthermore, its unique functional characteristics enable it to gel, bind water, and contribute texture, making it an excellent choice for developing better-for-you extruded snacks. Research and development teams are greatly encouraged to incorporate hemp seed protein into their formulations.

Making (Even Better) Better-For-You Extruded Snacks With Hemp Hearts

Creating extruded snacks is complex, and the choice of ingredients significantly influences the product's quality. The challenge intensifies when utilizing alternative proteins to the more common soy and wheat. A recent innovation from Applied Food Sciences is an ingredient named PurHP-75; organic hemp seed protein, which can substitute various protein sources in extrusion. By dehulling the hemp seed shell, which contains undesirable compounds, and processing only the pure hemp heart, PurHP-75 presents a neutral flavor, smooth texture, and appealing color—qualities that make it versatile for snacks ranging from sweet cereals to savory puffs.

PurHP-75 excels in plant-based snack applications, with impressive water and oil holding capacities, emulsifying activity, and a size that ensures good bulk density and stability. The enhanced structure improves texture consistency, enabling varying degrees of crunchiness and overall product strength. In addition to its functional advantages, PurHP-75 significantly boosts nutritional values, being rich in essential fatty acids, vitamins, minerals, and all nine amino acids. With 75% protein and 6% fiber content, it aligns perfectly with the rising consumer interest in nutritious snack options.

This organic hemp seed protein, being gluten-free and dairy-free, also supports diverse products—from baked goods to alternative meat products and dairy substitutes. Utilizing PurHP-75 provides formulators the opportunity to innovate delicious extruded snacks while fulfilling consumer demand for healthier, more nutritious options.

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