Healthy snacks are replacing three square meals

IN MANY societies, fast-paced urban living, full daily schedules and even diverse dietary preferences can take away time meant for old-fashioned breakfast, lunch and dinner, says Food Science Matters (FSM). What’s left is time for snacking which is also evolving to make up for three square meals. Snacking now refers not just to traditional chips and pretzels but to much more nutritious and convenient foods. It can be clean-label, organic, vegan or nutrient-added by ingredient suppliers and manufacturers.

Natural ingredients

For clean label snacks, the use of naturally derived gums, hydrocolloids and colors are generally accepted and have become increasingly popular. Examples of these ingredients are carrageenan, a soluble fiber from red seaweed, or cellulose gel, which is a refined plant fiber. In many foods and beverages, these ingredients improve shelf life and nutritional value without diminishing taste. In drinkable low-fat yoghurt, it will enhance creamy consistency.

Such ingredients work in products that meet strict dietary requirements, like gluten-free and vegetarian options. Hydrocolloids and gums like carrageenan, alginates and cellulose gel can be sustainably sourced from nature and are suited for vegetarian and vegan foods. Either by improving the flavor and fullness of meatless sausage or producing non-dairy ice cream with that definitive indulgence and delectability, these ingredients make new snacking options both possible and palatable.

Adding, reducing ingredients

It’s always a challenge to alter recipes by either removing or adding certain ingredients as this action will needless to say impact texture and flavor. For instance fortification will add value but significantly change texture and flavor.

Enriched, shelf-stable snacks that boast added protein need a stabilizer to maintain the quality of the product. Without the added ingredients like carrageenan, similar products might separate, taste chalky or be less effective than their claims imply.

Naturally derived ingredients that help reduce fat and sugar content but maintain product integrity are changing what we snack since they can deliver that indulgent experience consumers prefer. For more information on ingredients that provide a variety of snacks for a wide range of diets, go to www.FoodScienceMatters.com.