Rising awareness on health and wellness triggers consumer interest for choosing plant-based snacks. Here are two ways to make plant-based snacks healthier:
Deliver benefits through fortification
Snack foods are often lack a balanced nutritional profile which is associated with empty calorie cravings.
A fortification of vitamin C, E and calcium into potato chips provides better snack choices to consumer2. A higher group content of vitamin E, such as tocopherols and tocotrienols in sunflower oil that used for frying tortilla chips not only give beneficial antioxidant effect, but also improve the shelf-stability of the fried chips7.
Chia is also a fantastic source of plant-based omega-3. By incorporation of chia flour in snacks, it provides an excellent source of omega-3 while increasing dietary fibre content, making them healthy alternatives to common chips1.
A puffed snack that is made from or combines corn, rice and soy protein isolate flour blends provides an excellent source of protein for the health-conscious consumer. This affordable yet nutritious snack also beneficial for low-income group in developing countries4. The addition of soy protein to rice flour not only increases protein content, but it also improves the amino acid balance in rice-soy crisps, providing a more nutritious snack6 as well.
Replacement of snacks particularly rich with soy protein leads to improvements in overweight people as it improves appetite control, satiety, and diet quality5. Snacks that are rich in soy protein also beneficially influenced certain aspects of mood and cognition5.
Plant-based snacks are good choice for healthy snacking. At DPO, we are honoured to be in partnership with Hexagon, Benexia, Sinoglory and Matrix Fine Science to bring you a range of ingredient choices that will elevate the quality of your snack products.
1Coorey, R., Grant, A., & Jayasena, V. (2012). Effects of chia flour incorporation on the nutritive quality and consumer acceptance of chips. Journal of Food Research, 1(4), 85. https://doi.org/10.5539/jfr.v1n4p85
2Duarte-Correa, Y., Granda-Restrepo, D., Cortés, M. & Vega-Castro, O. (2020). Potato snacks added with active components: effects of the vacuum impregnation and drying processes. Journal of Food Science and Technology, 57, 1523–1534. https://doi.org/10.1007/s13197-019-04188-5
3Grand View Research. (2018). Snacks Market Size, Share & Trends Analysis Report by Type (Extruded (Potato, Corn, Rice), Non-extruded (Salty, Refrigerated, Bakery)), By Distribution Channel (Supermarkets & Hypermarkets, Online), And Segment Forecasts, 2019 – 2025. Industry Report.
4Jattav, A. K., and Bhatt, D. K. (2020). Development and evaluation of protein rich extruded puffed product using corn, rice, and soy protein isolate (spi) flour. Plant Archives, 20(2), 1718-1721.
5Leidy, H. J., Todd, C. B., Zino, A. Z., Immel, J. E., Mukherjea, R., Shafer, R. S., Ortinau, L.C., & Braun, M. (2015). Consuming high-protein soy snacks affects appetite control, satiety, and diet quality in young people and influences select aspects of mood and cognition. The Journal of Nutrition, 145(7), 1614–1622. https://doi.org/10.3945/jn.115.212092
6Sharif, M. K., Rizvi, S. S. H., & Paraman, I. (2014). Characterization of supercritical fluid extrusion processed rice–soy crisps fortified with micronutrients and soy protein. LWT – Food Science and Technology, 56(2), 414–420. https://doi.org/10.1016/j.lwt.2013.10.042
7Winkler-Moser, J. K., Bakota, E. L., & Hwang, H. S. (2018). Stability and antioxidant activity of annatto (Bixa orellana L.) tocotrienols during frying and in fried tortilla chips. Journal of Food Science, 83(2), 266–274. https://doi.org/10.1111/1750-3841.14037