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by Donald E. Pszczola

Making Snack Statements

alafel chip and hummus dip, anyone? Yes, snack time has certainly changed over the Fyears. There can be no doubt of that. Today, instead of your traditional potato chip or pretzel, there are products such as pretzel crisps or pop chips that offer a distinctive look or texture while providing better-you-benefits. Bold and bolder flavors abound as Doritos offers its line of First-, Second-, and Third-Degree Burn tortilla chips. And at the 2010 Sweet & Snacks Expo, products such as Chocolate-Covered Candy Coated Kettle Corn, M&M’s Pretzels, and Silly Seeds (sunflower seeds in flavors such as cherry, green apple, lemon, berry, watermelon, tanger- ine, and fruity-tooty) were launched, many of them blurring the boundary lines of different product categories. As you can probably already guess, answering the question, “what is a snack?,” is not easy. Today, this par- Not too long ago, potato chips and French onion dip prevailed. But today, a wide range of snacking options are ticular type of eating occasion is not limited to traditional available, including this pairing of whole-grain chips with an exotic Mediterranean dip. snack categories but rather it can cover a very broad ter- Photo courtesy of ConAgra Mills ritory—so broad, in fact, that a snack could be described as anything you choose it to be, ranging from a yogurt to a healthier oils, and salt alternatives, to name a few, can piece of fruit to a snack bar. help create better-for-you snacks without compromising One thing remains clear though: Snacking is very pop- their sense of indulgence. And that can make a very ular. According to the NPD Group, a global provider of strong statement in a marketplace where there is a con- consumer and retail market research information, 87% of tinuing demand for healthier products. U.S. consumers snack between meals, and the sales of With the growing focus on better-for-you snacks, the food or beverages eaten during snacking occasions are time may be especially right for these ingredient develop- Whole grains, healthier oils, and salt alternatives, to name a few, can help create better-for-you snacks without compromising their sense of indulgence.

estimated at more than $90 billion annually and growing. ments. For example, in July 2010, Kraft Foods Inc. Snacking accounts for 20% of American eating occasions announced it will more than double the amount of whole at home, and that is expected to increase another 18% by grain in many of its Nabisco crackers. Kraft will increase the year 2018. Studies also indicate that the lines between the whole grain in more than 100 products over the next meals and snacking are starting to blur—currently 30% of three years. Ritz and Premium crackers will contain whole consumers claim to eat mini meals throughout the day grains for the first time. Boulder Canyon Natural Foods, a rather than three main meals. brand of Inventure Foods Inc., recently expanded its Statistics such as these demonstrate that the snack Totally Natural line of kettle-cooked potato chips to area can be a very fertile one for many ingredient sectors. include 60% Reduced Sodium, No Salt Added, 40% The fact that traditional snacks are frequently targeted in Reduced Fat, and Olive Oil. And Pop Weaver reformulated the obesity epidemic (as they account for one-fourth of its entire line of microwave popcorn with a heart-healthy calories consumed) can help create exciting opportuni- canola oil. ties for many ingredient developments. Whole grains, This month’s Ingredients section will demonstrate the

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IngredienTalk: benefits that a variety of ingredi- ents specifically offer in the Is it strawberry cheesecake? Or isn’t it? My fif- introduced Cheaters Squeeze Candy in flavors that development of snacks for teenth blog, as it appeared in its entirety, looks at included Strawberry Cheesecake, Blueberry tomorrow. So please, welcome to how formulations can be recreated using flavors Cobbler, Banana Crème Pie, and Cinnamon Apple my party and enjoy munching on inspired by other foods or beverages. If you care to Pie. Promoted as guilt-free, the candy consists of the different snack concepts you add your spoonful of flavor—and you’re an IFT no sugar and fat. will find. And, by the way, did you member— visit www.ift.org, type in your name and Several companies at the 2010 IFT Annual remember to bring that wonder- password, click on the IFT Community button, and Meeting and Food Expo showcased prototypes ful hummus dip of yours? go to the blog section. And get ready to indulge. made with flavors that duplicate the tastes of other foods. BBQ baby back ribs…cheeseburg- The Fats Behind Snacks ers…French toast…and sweet potato pie, these Heart-healthier ingredients Things Aren’t What were only some of the flavors that Wixon Inc., St. utilizing omega-9 canola oil Francis, Wis., imparted to potato chips and corn developed by Dow They Seem puffs. An added bonus was that these specially AgroSciences, Indianapolis, Ind. flavored snacks were made with technologies that (phone 800-678-2388, www. “Close your eyes and try this,” my mother would helped reduce sodium and sugar content. Gum Omega9Oils.com), can find say, holding the wooden spoon up to my mouth. Technology Corp., Tucson, Ariz., demonstrated the particular application in snack And because a pleasant experience would soon use of its gums in a ravioli that featured the flavors foods. The company’s new follow, I complied. Even with my eyes shut, I rec- of a cheeseburger. And in the spirit of sushi-type Omega-9 Oils Ingredients ognized what I was tasting—beef stew, chili, preparations, a “sushi” treat was created by Gold Solutions can help snack food mushroom sauerkraut, and other favorite dishes Coast Ingredients, Commerce, Calif. Okay. It may manufacturers eliminate trans my mom prepared. not taste like sushi, but certainly plays off its fats and reduce saturated fats That was the good thing about the old days. If appearance. The fun treat consisted of puffed rice from their products without com- something tasted (or smelled) like apple pie—well, crispies (bed of rice), flavored fruit snack (fish), promising food quality, guess what—it probably was apple pie. Or if pistachio paste (wasabi mustard), and chocolate functionality, or performance. something looked like a seafood entrée, it really sauce for dipping (soy sauce). The prototype The company worked with was just that. Today, though, in this more complex, included several of the company’s flavors—natu- Indiana-based Weaver Popcorn unpredictable age, tastes (and appearances) can ral coconut cream, natural mango, natural and Co., a producer of more than 30% sometimes be deceiving. To put it simply, things artificial strawberry, natural and artificial toasted of the world’s popcorn, to aren’t what they seem. But then, that isn’t neces- marshmallow, and artificial guava. So now we develop a healthier product for- sarily bad, as I learned several times over this past have snack bars, nutrition bars, and sushi bars. mulation for the Pop Weaver year. Recreating the tastes of foods or beverages brand of microwave popcorn. Take, for example, some of the yogurt varieties and then transplanting them to a different product Made with a canola oil blend, the that the Dannon Company came out with in its category is not entirely new. Perhaps the first new formulation offers more Light & Fit line—Strawberry Cheesecake (my company to seriously take this approach was the than a 30% reduction in total fat, favorite), Orange Bliss (sort of like a Dreamsicle in Jelly Belly Co. in 1976—its confection currently including 60% less saturated fat, a cup), and Apple Pie (a seasonal item that I hope has 50 official flavors (such asBlueberry , while delivering the rich buttery returns to the marketplace again as the tempera- Bubblegum, Buttered Popcorn, A&W Root Beer flavor of the previous version. tures begin to drop and holidays such as and Cream Soda, Toasted Marshmallow, Lemon A new canola/flaxseed oil Thanksgiving come to mind.) In each case, as I Drop, Caramel Corn, French Vanilla, and Orange blend from Cargill, Wayzata, spooned down the yogurt and even licked the Sherbet, to name a few.) The company also devel- Minn. (phone 952-742-9246, spoon, I could swear I was tasting the real thing. oped 42 additional flavors, including rookie flavors www.cargill.com), is suitable for These varieties demonstrated how well products (Superfruit Mix, Citrus Mix, Dark Chocolate, Honey use in snacks, crackers, cereal with a healthy image (80 calories with no fat) could Bean, and Cold Stone Creamery Ice Cream Parlor bars, spreads, and other such take advantage of indulgent flavors to help revital- Mixes) and “just plain weird flavors” (remember products. Clear Valley® Omega-3 ize them and possibly make them more appealing the Harry Potter-inspired varieties such as Earwax Oil reportedly has a neutral taste, to a broader audience. and Earthworm). This year, the company intro- will not interfere with estab- At the 2010 Sweets & Snacks Expo, Wrigley Jr. duced its nonalcoholic Jelly Belly Classic Cocktail lished flavor profiles, and is shelf Co. launched Extra Dessert Delights, its newest Flavors (Mojito, Pomegranate Cosmo, and Peach stable for more than nine variety in the Extra gum line. Available in Mint Bellini), which joined the ranks of previously months. It is designed to over- Chocolate Chip, Strawberry Shortcake, and Key developed Margarita, Pina Colada, and Strawberry come formulation challenges Lime Pie, these flavors offer gum chewers an Daiquiri. And the company also pioneered the associated with incorporating indulgent treat that is inspired by the taste of the “recipe” idea of combining flavors to make a new ingredients such as omega-3s real desserts (but at only five calories). Also at this taste. (For example, a Strawberry Shortcake Flavor and fish oils into a formula. event, Atlanta-based Innovative Candy Concepts can be created by adding one Strawberry Jam »» (Specifically, incorporating the pg 60 10.10 • www.ift.org [INGREDIENTS]

Making Snack Statements continued... volume of polyunsaturated oil required to saturated fat vs a palm oil blend that contains make an omega-3 claim is difficult in products 4 g of saturated fat. that have a low fat content such as crackers; Through the process of enzymatic inter- in addition, fish oil, a primary source of esterification, Bunge Oils, St. Louis, Mo. omega-3s, can impart a “fishy taste and does (phone 800-828-0800, www.bungeoils.com), not possess a long shelf life.) The new blend has produced a new line of shortenings and provides a minimum of 160 mg of ALA in most oils recommended for such snacks as pop- applications. corn, crackers, cookies, and tortillas. The A new line of diglycerides, Trancendim™, process, by which the company produces its earned Caravan Ingredients Inc., Lenexa, UltraBlends Enzymatic Solutions, rearranges Kansas (phone 800-669-4092, www.caravan- fatty acids to provide structure and function- ingredients.com), a 2010 IFT Food Expo ality at room temperature. The process has Innovation Award. The range is intended to the ability to eliminate trans fat content and provide opportunities to significantly reduce optimize saturated fats, while delivering a saturated fat in trans-fat free applications, wider plasticity range. The resulting products while maintaining taste, mouthfeel, and flavor made with domestically sourced soybean oil, release. The diglyceride products developed provide an alternative to traditional hydroge- are tailored for a number of applications, nated shortenings and palm-based products. including a popcorn oil which has 2.5 g of New soybean varieties are being with one French Vanilla with one Honey sugar, salt, or fat have been reduced, and Graham Cracker.) The resulting combina- can play a particularly important role in cre- tions are endless, of course. ating better-for-you snacks. In some cases, Novelty and fun, of course, play an the flavors may have a satiating effect. In important part in creating products that use other cases, these flavors may help elicit a flavors inspired by other foods or beverages. sense of comfort, evoking memories of a But over the years, there may be other rea- particular food experience. sons as well for this approach. And flavors can help reshape how we Take the case of yogurt, mentioned ear- view the parameters of traditional food and lier. Although yogurt is a healthy food, it beverage categories, revitalizing them and really wasn’t until it started coming out in taking them into different directions previ- varieties such as Strawberry Cheesecake ously unimagined. that it became a breakfast staple for me. I Not too long ago, a company joked that it can only guess that these indulgent flavors created a Cheeseburger Chili Smoothie. can help stimulate the consumption of a Now while it may not be actually possible to variety of better-for-you foods. create a smoothie that provides the taste of Flavors are frequently used to help dif- a cheeseburger (why would you want to in ferentiate products in the marketplace. the first place?), it is certainly possible, as Creating a potato chip that is flavored to we have already seen, to create a variety of taste like a cheeseburger can help draw formulations inspired by the tastes of other attention to your product and may satisfy foods and beverages. the consumer’s desire for something differ- I’m suddenly reminded of that ent or more exciting. Shakespeare quote, “There are more things For an individual who is concerned about in heaven and earth, Horatio, than are weight management, chewing a gum fla- dreamt in your philosophy.” Apparently that vored to taste like strawberry shortcake can includes not only the ghost of Hamlet’s provide caloric advantages over the real father but also strawberry cheesecake dessert while maintaining the flavor of the yogurt, cheeseburger-flavored ravioli, key dessert. And while chewing gum may not lime pie chewing gum, and sweet potato pie offer the same culinary experience as chips. And I haven’t forgotten the sweet strawberry shortcake, at least it allows the sushi either. consumer to indulge in the flavor, which So who knows what’s really next? If depending upon the individual, may or may you’re brave enough, close your eyes, open not be enough. your mouth, and give this a taste. Or at least The use of these flavors may help spark open your mouth and let’s IngredienTalk. the development of applications where pg 62 10.10 • www.ift.org [INGREDIENTS]

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crackers, nuts, candies, and other products, surge to more than 600 million pounds in and has shown superior performance in taste 2010-11, compared to 510 million pounds in and stability in shelf life comparisons. 2009-10. More cottonseed oil may be good A new soybean oil derived from steari- news to snack food manufacturers who use donic acid-enriched soybeans is the result of the versatile ingredient to prepare such prod- a collaborative effort between Monsanto and ucts as potato chips. The trans-fat-free Solae LLC, St. Louis, Mo. (phone 800-325- cooking oil is known for its “rich buttery” 7108, www.Solae.com). The oil, Soymega™, neutral flavor and naturally high stability. can provide omega-3s to snack bars while maintaining flavor and shelf life. It has also Nutty Kinds of Snacking been shown to work in bakery products, bev- Eating a handful of nuts is a nutritious and erages, yogurts, soups, processed meats, tasty way of snacking. But even this simple and vegetarian meat analogs—all of which practice has adapted in a variety of exciting may provide snacking opportunities. While ways. For example, Blue Diamond Almonds is food companies continue to evaluate the new available in such bold versions as Wasabi & offering, Solae is working to develop new Soy Sauce, Habanero BBQ, Cracked Black A popular snack, popcorn can utilize oils which can reduce saturated fats, eliminate trans fat, and add omega-9s for product concepts that incorporate the SDA Pepper, and Lime ‘n Chili, to name just a few. heart-healthy benefits without compromising the quality of soybean oil. Pending completion of the regu- Or how about nuts with a cinnamon roll the product. Photo copyright © iStockphoto.com/pjjones latory process, commercialization of this flavor? Mellace Family Brands, Carlsbad, ingredient is expected around 2012. Calif., recently launched a line of kettle developed that will help deliver oils that offer Other sources of oils also seem to show a roasted nuts combined with Cinnabon’s sig- improved functionality benefits to snack food promising future in the snack sector. “With nature Makara® cinnamon. Can’t decide formulators. For example, DuPont, the continued strong demand for healthy, which nut you want to snack on? Nutorious Wilmington, Del. (phone 302-774-1006, stable cooking oils, cottonseed oil production Nut Confections, Green Bay, Wis., offers www2.dupont.com), recently received USDA may rise by nearly 25% over last year,” said Cherry Vanilla Va-Voom, a threesome of nuts regulatory approval for its Plenish™ high-oleic Ben Morgan, Executive Vice President of the (walnuts, almonds, and pecans) mixed with soybeans. These soybeans contain more than National Cottonseed Products Association, dried Montgomery cherries and vanilla. 75% oleic acid content, which significantly Cordova, Tenn. (phone 901-682-0800, www. General Mills’ Nature Valley Granola Clusters increases the stability of the oil made from cottonseed.com). “Our crushers are introduced a bite-sized snack—a lightly these beans and provides greater flexibility in expected to produce close to 770 million sweet, yet salty combination of roasted food applications. High-oleic soybean oil also pounds of cottonseed oil in 2010-2011, com- pecans, cashews, and peanuts rolled in gra- has 20% less saturated fat than commodity pared to the 610 million pounds in 2009-10 and nola with a touch of honey. oil and 0 g of trans fat. According to the com- 669 million pounds in 2008-09.” He added that Even glazed nuts are reaching a new level pany, Plenish can be used as a spray oil for cottonseed oil consumption is projected to of sophistication, as demonstrated by these

pg 64 10.10 • www.ift.org products from Seattle-based sweeter than if you tasted them Sahale Snacks—Cashews with in the reverse order. This is due Pomegranate & Vanilla, Almond to a sensory phenomenon called Peanut Butter and Jelly with “release from suppression.” The Peanuts and Berries, and bitterness of the chocolate can Almonds with Cranberries, “suppress” the bitterness of the Honey, and Sea Salt. beer, and “release” the inherent In addition to eating them by sweetness normally very well- the handful, nuts are appearing balanced in the beer. Other in a variety of interesting for- pairings included Ginger-Citrus mats. At the 2010 IFT Food Expo, Almonds with Sierra Nevada the California Walnut Board, Summerfest®, a much more Folsom, Calif. (phone 916-932- hoppy ale than Guinness, with 7070, www.walnuts.org), components that can be per- showcased walnuts in a ceived as citrusy, lemony, and Muhamarra Dip served on a pita flowery) andBeer-and-Bacon chip. (Muhamarra dips, by the Glazed Almonds with Blue way, are flavorful Middle Eastern Moon® (an ale that contains concoctions made with walnuts white wheat and oats, which and bell peppers and frequently lends a creaminess, while the served on warm pita bread.) light, spicy flavors of coriander Another possible concept that and orange complement the strays away from your traditional savory/sweet almonds). French Onion or Ranch party dip As we learn more about the might be a Walnut Hummus science underlying successful Spread served with vegetables pairings, this may have further or falafel. influence on product develop- As we can see, nuts are ment—leading to a better being paired with a variety of understanding of which ingredi- other ingredients, including ents to pair with other fruits, granola, vanilla, chocolate, ingredients to create distinct honey, soy sauce, sea salt, and textural contrasts and new flavor so on. But what if formulators symphonies. Also, understanding take into consideration the pair- pairings may lead to new packag- ing of a particular nut with other ing developments—what if foods or beverages and the dif- almonds were packaged with ferent taste experiences that can Guinness, for example, along arise from these pairings? At the with instructions on how to 2010 IFT Food Expo, the Almond experience these two for maxi- Board of California, Modesta, mum effect. Calif. (phone 209-549-8262, Nutty? Only in the literal www.almondboard.com), pre- sense. sented an eye-opening taste exercise that paired different Snacks with a Grain of Sense flavored almonds with different “A big surprise for us is that ales. For example, Chocolate despite the attention, whole- Almonds were paired with grain snacks are not well Guinness®. Well hopped and dark penetrated—they only account malts lend bitterness, which ini- for 9% of snack bars, crackers, tially pairs with the bitterness of salty snacks, cookies, and snack the cocoa. This harmony is per- cakes,” noted Dave Sheluga, haps resolved with the contrast Director of Consumer Insights for of the sugar-coated almond on ConAgra Mills, Omaha, Neb. the inside. However, if you eat (phone 402-240-5153, www. the chocolate first, and then sip conagramills.com). “Of those, the beer, the stout might seem only snack bars are well

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penetrated with 41% whole grains. are perhaps the category most ready to Surprisingly, cracker sales are only 16% accept them,” Veal said. Ultragrain 100% whole grain. And the remaining three catego- whole wheat flour brings the sensory charac- ries have a tiny presence of whole grains.” teristics of traditional white flour—lighter Consequently, the snack category repre- color, smoother texture, and mainstream sents “a tremendous opportunity for growth taste—while providing a boost of fiber, vita- for product developers using whole grains mins, and minerals. Snack products made and better-for-you formulations,” emphasized with Ultragrain may qualify for whole-grain Sheluga. “Because there are so many unique label claims depending on the percentage of whole-grain types and forms to choose from, Ultragrain used. Sustagrain, made from a pro- any product in the snack category can benefit prietary variety of barley, is available in flour from the addition of whole grains.” and flake forms so it is easy for snack formu- ConAgra Mills offers a wide range of lators to incorporate these ultra-high fiber ingredients based on whole grains. These ingredients into their formulas. Sustagrain include Ultragrain® (whole-wheat flour that offers 30% fiber, reportedly giving it the high- combines nutritional benefits with the taste, est fiber content of any commercially texture, and appearance of refined flours), available whole grain. At least 40% of this Sustagrain® (ultra-high-fiber whole grain), fiber is present as beta-glucan soluble fiber. Ancient Grains (whole-grain flours milled A new sorghum flour from Archer Daniels from amaranth, quinoa, millet, sorghum, and Midland Co., Decatur, Ill. (phone 217-424- teff), Eagle Mills® Gluten-Free All-Purpose 5200, www.adm.com), has potential use in Multigrain Flour (whole-grain flour combining the development of gluten-free and multi- Ancient Grains with tapioca flour for gluten- grain snack applications. For example, one free applications), and Mumbai Gold™ Fresh such snack concept, Sorghum Crisp, can be Chakki Atta (flour milled from specially created using either white sorghum flour or selected durum wheat to traditional Indian whole-grain white sorghum flour. The pillow- specifications for taste, texture, and shaped snack is gluten-free, and can be functionality). formulated with savory or sweet flavors. At the 2010 IFT Food Expo, Chef Steve Grain sorghum originated in Africa and Hodge, Senior Executive Chef for the com- India, and is one of the oldest known grains, pany, showcased two snack concepts. Pita with color varieties ranging from dark brown Chips demonstrated the versatility of to red to white. This sorghum flour has a light Ultragrain (36% of the formula) with Ancient color and neutral flavor, which makes it suit- Grains (15%). The rest of the formula used able for use in the above mentioned snack traditional refined white flour.Mumbai Gold concept as well as other snacks such as Fresh Chakki Atta, designed to meet tradi- cookies, crackers, brownies, cakes, and muf- tional specifications for flatbreads, was fins. Processed similar to wheat flour, it can recommended by the chef for use in this be used to provide nutritional benefits asso- snack prototype. The resulting pita chip has a ciated with whole grains. The company mildly exotic flavor that will maintain main- claims that the sorghum flour can offer cus- stream appeal and was served with a tomers a gluten-free solution that is more Mediterranean dip. A second snack concept, economical that most specialty flours. Gluten-Free Orange & Pistachio Biscotit fea- A potato flour that has been gently tured Eagle Mills Gluten-Free All-Purpose roasted to develop savory flavor and warm Multigrain Flour Blend. From a culinary per- color is available from Briess Malt & spective, this formula brings out the flavors of Ingredients Co., Chilton, Wis. (phone 920- the Ancient Grains while providing gluten- 849-7711, www.briess.com). The natural free benefits. ingredient, Briess® Roasted Potato Flour, can According to Mike Veal, the company’s provide benefits to a variety of snack applica- Vice President of Marketing, ingredients such tions. In extruded snacks, it can increase as Ultragrain and Sustagrain, can be used in a expansion, improve flavor and color, and wide range of snacks, including cookies, reduce ingredient costs. It can increase crackers, bars, cakes, and pastries. “From potato flavor and improve color in extruded sweet to savory, the snack category is and baked potato snacks and chips. And it extremely broad, and even though whole can add savory flavor to seasoning mixes for grains are underrepresented overall, snacks snacks. According to the company, the pg 66 10.10 • www.ift.org all between-meal snack choices for peo- ple two years and older. These were among the findings of a new white paper, “Snacking: Identifying a World of Opportunities for Dairy.” The paper, drawing on 18 months of consumer and industry research, was released by the Innovation Center for U.S. Dairy, sup- ported and staffed by USDEC/Dairy Management Inc., Rosemont, Ill. (phone 717-794-1050, www.InnovateWithDairy. com). Dairy’s nutritious profile naturally aligns with consumer demand for healthy snacks. To fully realize this potential, the white paper recommended the dairy This pillow-shaped snack prototype utilizes sorghum flour which offers a gluten-free solution that is reportedly more economical than most specialty flours.Photo courtesy of ADM industry develop products that go beyond what is available today and identified five ingredient can partially replace standard Brand Inc., a contract processor, to man- key marketing segments for dairy-based potato flour in existing formulations, or ufacture extruded snack products, ingredients or products: Morning Energy can help create new formulations. cereals, and crispy pieces using the flour (these snacks are part of the morning Derived from roasted potatoes, the flour derived from purple corn. The extruded routine, in addition to or in place of break- is gluten-free, low-fat, and a good source natural purple/blue corn pieces can be fast); Tasty PM Meals (foods eaten in of dietary fiber and protein. seasoned with a variety of fruit or savory addition to or in place of lunch or dinner Whole-grain purple corn flour from flavors, with berry and salsa being some and usually consumed outside the home); Suntava, Afton, Minn. (phone 651-998- examples. Substantial Crunch (more filling snacks 0723, www.suntava.com), is suitable for eaten in the afternoon to tide the con- use in corn chips, tortillas, and other Opportunities for Dairy sumer over until dinnertime); Naturally types of snacks. Snacks produced from Sales of foods eaten during the snack Nutritious (less processed foods con- this flour are said to have a high concen- occasion are estimated to be approxi- sumed between breakfast and lunch); tration of antioxidants as well as mately $90 billion and are increasing. and Sweet Bites (bite-sized, poppable health-promoting vitamins, minerals, and This presents a potential growth area for sweet treats eaten between meals). amino acids. The company recently dairy products and products containing At the 2010 IFT Food Expo, USDEC formed an alliance with Zumbro River dairy, which currently account for 13% of featured several dairy-based prototypes

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This novel, on-a-stick frozen snack, which may be positioned as proteins provides a clean flavor pro- chips. The flaxseed also supplies an alternative to snack bars, utilizes nutritious dairy file, a soft texture, and extended shelf dietary fiber—insoluble and soluble— ingredients such as whey protein isolate, milk protein life, preventing the product from hard- and contributes high antioxidant concentrate, and whole milk. Photo courtesy of USDEC/Dairy Management Inc. ening over time. It also features levels. In a corn tortilla chip, the SelectGrad whole milled flaxseed and ground flaxseed offers a clean flavor a specialty premix of 20 vitamins and profile, a crisp texture, and a golden minerals. color. Sargento cheese can be paired A second chip formulation con- with crackers, pretzels, meats, and tains a combination of TruBran® F80T other snacks, using Duets™, a new oat fiber andSterling Choice portion-controlled packaging system. Traditional Grind golden flaxseed to According to Sargento Food provide a “good source of fiber” and a Ingredients, Plymouth, Wis. (phone “good source of ALA omega-3 fatty 800-795-7090, www.sargentofoodin- acids.” The oat fiber has a high per- gredients.com), the system gives centage of insoluble dietary fiber, a customers the option to fill two pack- light tan color, and a clean flavor. ets simultaneously with products that The most apparent functional cannot normally be comingled— characteristic of ground flaxseed is cheese, meat, dried fruit, grains, and adding moistness to finished products, others. Each pouch can hold up to four especially bakery items (which can ounces of product, but each one can have a snacking appeal). Furthermore, be filled to different weights if desired. its combination of components can improve machineability of chips and that demonstrated some of the differ- Flax Snax flat breads, and it can be used as a ent directions that snacking can take. Prototype tortilla chips made with partial replacement for saturated fats. These included a Protein Chiller—a flaxseed were showcased by Grain Whole flaxseed can also be used novel, on-a-stick frozen snack that Processing Corp., Muscatine, Iowa in various snack applications for its may be positioned as an alternative to (phone 563-264-4265, www.grainpro- visual appeal. Some examples might snack bars—and Breakfast Bites, a cessing.com) at the 2010 IFT Food include crackers, bars, snack chips, convenient, protein-packed breakfast Expo. To expand its product line, the tortillas, breads, and many others. or snack that can appeal to consumers company formed an alliance with Flaxseed, which has a pleasant flavor on the go. Enreco Inc., Newton, Wis., to offer and slightly sweet and nutty aroma, Snacks—including cheese, Sterling Choice® flaxseed, which it pairs well with whole-grain products. yogurt, and snack bars—can take incorporated in several formulations advantage of protein solutions from including the tortilla chips. Getting a Leg Up with Legumes Fonterra (USA) Inc., Chicago, Ill. Consumers are becoming more In January 2010, Bean Brand Foods, (phone 847-928-1869, www.fonterra- concerned with their eating habits and Austin, Tex., launched Beanitos, a glu- northamerica.com). For example, the effect on their overall health. Snacks ten-free snack chip made from beans. PowerProtein line can combine the were once only an indulgence but are Since then, the company has added nutritional advantages of dairy protein now an excellent venue for health ben- two new flavors to its line—Pinto while overcoming flavor and texture efits. To demonstrate this, Grain Bean Cheddar Cheese and Black Bean challenges. A functional milk protein, Processing chose a popular snack, Chipotle BBQ. The commercialization DeluxeProtein™, can enhance the taste tortilla chips, and added to them ALA of this product demonstrates the and texture of a thick, creamy Greek- omega-3 fatty acids and fiber content. growing potential that legumes have style yogurt. And for those cheese (Two different types of chips were as a nutritious ingredient in the snack snackers out there, a savory cheddar produced at Wyandot Inc., Marion, category. cheese was developed that has 40% Ohio, a custom manufacturer of snack A line of cooked bean ingredients, less salt, a distinctive semi-mature foods and related grain-based prod- marketed under the name VegeFull by flavor profile, a uniform cream color, ucts, and are from proprietary Archer Daniels Midland Co., Decatur, and a firm, smooth body. formulations developed by that Ill. (phone 217-424-5200, www.adm. A snack bar prototype, Cherry company.) com), can help increase vegetable Almond Cereal Plus Bar, utilizes bar- One tortilla chip formulation con- protein and fiber in snack foods. Made GAIN 381, a blend of whey and soy tains Sterling Choice Traditional Grind from such bean varieties as black, proteins from Glanbia Nutritionals, golden flaxseed to provide an “excel- small red, navy, pinto, or garbanzo, the Fitchburg, Wis. (phone 608-316-8521, lent source of ALA omega-3 fatty ingredients are offered in a variety of www.glanbiausa.com). The balance of acids” at 320 mg per 30 g serving of formats (powders, grits, pieces, pg 68 10.10 • www.ift.org [INGREDIENTS]

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pure de-hulled pea flour that has a breakthrough (in comparison to other fiber content of 58%, a neutral color dietary fiber sources). and taste, and high water binding A pregelatinized waxy maize capacity. Pea Fiber 300, in organic and starch, X-Pand’r® 683 from Tate & Lyle, conventional forms, is available from Decatur, Ill. (phone 217-423-4411, SunOpta Ingredients Group, www.tateandlyle.com), delivers Chelmsford, Mass. (phone 781-276- expansion and crispness in a wide 5100, www.sunopta.com). range of snack cracker and snack Containing up to 90% dietary fiber, chips containing flours, dried vegeta- the ingredient is made from the hulls bles, and potato flakes, as well as of field-dried peas and is a by-prod- provides a crispy coating with excel- uct of pea splitting. It has a bland lent adhesion on nuts and dried fruits flavor, light color, smooth texture, and under baking conditions. A new addi- moisture-binding properties. tion to the company’s line of starches, A very low viscosity soy protein the ingredient reportedly provides The use of bean powders in a tortilla chip formulation can make the snack a good isolate, Solpro 842, was developed to lower process viscosity during extru- source of fiber. Legumes—beans, peas, lentils, and soy—show growing potential meet the processing demands for soy sion and delivers expanded and crisp as nutritious ingredients in snack foods. Photo courtesy of ADM crisps, extruded snacks, and cereals. texture with a uniform network of air The 90% soy protein, launched by cells. It is suitable for cold-forming or noodles, and whole quick-prep). One Israel-based Solbar Industries Ltd. low-temperature extrusion snack prototype developed by the (phone 847-459-1400, www.solbar. applications. company was Navy & Black Bean com), is said to have consistently low A healthy way to enjoy snack chips Tortilla Chips. A good source of fiber, it viscosity when subjected to the heat and crackers, fruit salsa can incorpo- contained stoneground corn masa and shear of extrusion while maintain- rate a modified food starch,Pure-Gel ® flour, sunflower oil, black bean grits ing a bland flavor profile. B994, to provide the acid and heat (cooked dehydrated black beans, sugar), navy bean power (cooked Starches in Snacks Today’s starches can provide a number of benefits in dehydrated navy beans, sugar), and Satiety can be described as the effect snack foods ranging from enhancing textural salt. A combination of navy bean pow- after eating the meal or snack has properties to having effects on satiety. Photo courtesy of American Key Food Products der and sorghum flour was used in ended and its impact on subsequent place of wheat flour to create gluten- feelings of hunger and fullness and free versions of two snacking ultimately the amount of food you eat favorites—chocolate chip cookies at your next meal or snack. National and brownies. Starch Food Innovation, Bridgewater, Canadian-grown lentils, the edible N.J. (phone 908-685-5555, www.food- seed of a legume or pulse plant, are innovation.com), has published a new suitable as a nutritious ingredient in position paper on the satiety benefits snack foods. High in protein and fiber, of Hi-maize resistant starch and low in fat, and containing no choles- Hi-maize whole-grain corn flour. terol or sodium, they may be ground Previously, the food industry’s main into a flour and successfully incorpo- approach to weight management has rated into crackers, puffed snacks, been reducing calorie intake alone. and other products, claimed Kofi However, research described in the Agblor, Director of Research for position paper may prompt snack food Saskatchewan Pulse Growers (phone developers to explore new ideas. The 306-668-5556, www.saskpulse.com). company’s resistant starch has been Lentil puffs, for example, are pro- proven to have positive effects on cessed with direct twin screw satiety, according to numerous pub- technology using a blend of 70% lentil lished studies, and more intricately flour and 30% corn meal. designed studies are being under- High-fiber snacks, ranging from taken to follow up on those positive crackers to nutrition bars, can be for- effects. The discovery of the short- mulated with pea fiber. American Key term and long-term satiety benefits of Food Products, Closter, N.J. (phone the resistant starch and the even 800-767-0237, www.americankey- greater effects of the whole-grain food.com), offers a product made from corn flour has led to an important pg 70 10.10 • www.ift.org [INGREDIENTS]

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stability required to Munching on New Snack Concepts attain long-term shelf stability. et’s look at how two companies—J.R. Short and developed a twist-shaped pellet that contains soy pro- Benefits of the Clextral—are approaching the development of new tein isolate, soy protein concentrate, tapioca starch, and starch, available Lentries in the snack category. sodium chloride. Extruded pellets are also available with from Grain Celebrating 100 years of business, J.R. Short, benefits such as no added salt or formulated with 100% Processing Corp., Kankakee, Ill. (phone 800-544-8734, www.shortmill. whole grain. Muscatine, Iowa com), is developing several innovative snack food con- Other prototype concepts include whole ground rip- (phone 563-264- cepts. These prototypes make use of different flavor ple chip (whole ground wheat, whole ground corn, sugar, 4265, www. combinations, textures, shapes, and forms, and nutri- malt, and sodium chloride); ripple stick (rice, potato grainprocessing. tional benefits that help snack manufacturers address starch, dehydrated potato, and sodium chloride), which com), include heat- current and emerging consumer trends. can be produced to qualify for a non-gluten claim; and a stable viscosity For example, the company’s advancements in extru- corn straw (a thin walled square tube) made with whole without syneresis or sion technology allow inclusion of sweet potato, an grain corn that qualifies it for a 100% whole-grain claim. setback, extended ingredient new to the extruded pellet category. “One of According to Clextral, Tampa Fla. (phone 813-854- steam table stability, the interesting things we have discovered while working 4434, www.clextral.com), consumers on the run are excellent freeze- with sweet potato in extruded snack pellets is the vari- choosing cereal bars for snacking opportunities, and thaw stability, and ety of textures we can develop depending on shape, twin-screw extrusion gives food processors the tools low cooking proprietary extrusion methods, and the expansion pro- they need to supply this market with new and exciting temperature. cess used,” said Mike Shafiabady, the company’s products. What’s more, processors can make a variety A native pea Director of Research and Development. This basic for- of product types on one extruder—from crispy flat- starch from mula (rice, whole ground corn, sweet potato, sugar, and bread-style products to filled (co-extruded) bars, simply American Key Food sodium chloride) works well in a variety of shapes that by changing the processing parameters. And the Products, Closter, can be fried, air popped, or pressure puffed. A ridged extruder can also produce healthy whole-grain and N.J. (phone 800-767- wedge that is fried and an air-popped short cut tube are high-fiber recipes to reach the active, health-conscious 0237, www. some examples of prototypes created using sweet consumer market. americankeyfood. potato as an ingredient. Sweet potato can deliver such The company utilizes its twin-screw extrusion to com), can provide benefits as fiber, “good” carbs, protein, vitamins A create a wide range of cereal bars for snacking applica- crispiness and vol- and C, iron, and calcium. tions. Co-extruded snack bars with a crispy cereal shell ume improvement in Advancements in extrusion technologies also made and soft filling offer virtually unlimited flavor combina- extruded snacks. It possible a multigrain shape that includes cocoa powder tions. Filling flavors, such as fruit puree, cream, jelly, exhibits properties and marshmallow flavor internally in the extruded pellet. cheese, or meat, can be tucked inside a crunchy cereal similar to those of This technology allows the development of new products bar for a dual-textured mouthfeel. Outer shells can modified starches, that deliver distinct flavor profiles without adding topical incorporate corn, wheat, rice, bran, oats, soy, and others such as stability seasoning generally used with pellet-based snacks. in a variety of recipes. The company’s coextrusion pro- under high tempera- Consumers can munch on this sweet snack during the cessing line can manufacture these snack foods ture, and acid and morning commute without worrying about getting sugar continuously at high production efficiency and reduced shear stability. or icing on their fingers, noted Terry Gieseke, the energy consumption, when compared to traditional pro- company’s Director Sales and Marketing. The treat— cessing. Many coextruded products are enrobed in outer New Tastes for consisting of wheat, corn, rice, cocoa powder, sodium coatings that may range from sweet icings to ethnic Tomorrow chloride, marshmallow flavor, and sucralose—can be spices, which can create excitement, interest, and deli- At a media event, fried, air popped, or pressure puffed. When air-popped, it cious flavor. Virginia Dare, can provide a low-fat, low-calorie option—a full ounce Other recent snack innovations from Clextral include Brooklyn, N.Y. serving (about 22 pieces) delivering 100 calories while soy and rice crisps, a multigrain wavy chip, crackers in a (phone 718-788- maintaining its distinctive taste. variety of shapes and textures, crispy nuggets of soy, 1776, www. A twist-shaped pellet is made with whole ground whey, and rice for granola mixes, and even “snack crou- virginiadare.com), corn, corn bran, sugar, sodium chloride, and baking tons”—an emerging concept that makes use of different served up a popcorn soda—its formula works well in low-expansion shapes flavors (chocolate, spices, garlic, and olive oil) and var- made with a vanilla developed for frying. A standard 28-g serving is said to ied textures ranging from crunchy to crispy. The flavor. The vanilla, deliver more than 3 g of fiber, 5 g of protein, and a whole- company works with manufacturers to develop recipes, described as an grain claim. According to the company, it has pioneered test formulations, and processing parameters. Snack Indonesian early the utilization of various vegetable proteins and grains to companies can forge partnerships with Clextral to pick, had a smoky deliver “good sources” of protein or fiber in extruded improve existing products, implement advanced manu- characteristic shapes that can be deep fried, air-popped, or pressure facturing technologies, or create entirely new snack resulting from the puffed into finished foods. For example, the company foods. curing process. In

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Making Snack Statements continued... this particular application, it helped push the Many of these distinctive flavor profiles products more exciting and distinctive in the popcorn flavor through the butter, creating a are being paired with sodium and sugar alter- future marketplace. Not only can they pair somewhat distinctive snack product. natives. Wixon demonstrated this in the well with technologies used to reduce sodium The use of vanilla in popcorn is one exam- above snack formulations. KCLean™ Salt or sugar from the formulation, they can form ple of the many exciting ways that flavors can looks, tastes, and mimics the texture of regu- interesting combinations with the other be used to create tomorrow’s snacks. For lar table salt while reducing sodium content ingredients discussed in this article. Imagine, example, Butter Buds Food Ingredients, and removing bitter aftertastes. It can be for example, a vanilla-flavored popcorn made Racine, Wis. (phone 262-598-9900, www. used in any high-sodium snack food such as with heart-healthy canola oil. Or a salt- butterbuds.com), recently introduced a natu- popcorn or potato chips. Mag-nifique Sweet reduced, Middle-Eastern-flavored tortilla ral bacon concentrate which can be used in Lift has a synergistic effect with sugar that chip with flax seeds. Or a flavored bean chip snack seasonings. Wixon Inc., St. Francis, enhances perceived sweetness while using made with resistant starch. Wis. (phone 414-769-3000, www.wixon.com), less sugar or adding lingering aftertastes. The possibilities are, of course, end- developed a number of flavor profiles that can Recently, the company introduced Mag- less—when it comes to snacking, there are impart to snack chips the tastes of other nifique™ for Stevia, which can be used to whole new areas left to explore. And with favorite foods. These might include Sweet create such snack products as Low-Sugar each product introduced, another statement Potato Pie Chips (a blend of spices, including Teriyaki Beef Jerky or No-Sugar Spiced can be made about the reality of bridging cinnamon, nutmeg, allspice, ginger, and Mango Pomegranate Sweet Bean Spread (an health with indulgence. FT clove, infused with brown and white sugar, alternative for flavored cream cheese vanilla, and marshmallow), Cheeseburger spreads). Next month’s Ingredients section will look at Potato Chips (flavors of beef, cheese, onion In its line of SaltTrim flavor modification the different ways that pastas are being refor- dill pickle, and mustard), BBQ Baby Back Ribs products, Wild Flavors, Erlanger, Ky. (phone mulated, helping to make them healthier and Potato Chips (flavors of honey, sugar, and 859-342-3600, www.wildflavors.com), offers more carb-conscious without sacrificing their tomato combine with the kick of SaltTrim Plus for topical applications such as traditional texture or taste. Worcestershire, smoke, and chili peppers), salty snacks. Kikkoman Sales, USA, Inc., San French Toast Corn Puffs (a medley of cinna- Francisco, Calif. (phone 415-229-3605, www. Donald E. Pszczola, mon, nutmeg, vanilla, and maple combined kikkomanusa.com), developed a savory flavor Senior Editor • [email protected] with butter and white and brown sugars), booster (NFE Flavor Enhancer) which it high- Chicken Soup Corn Puffs (flavors of chicken lighted in a French Onion Dip served with broth, carrots, celery and cream with spices potato chips. And Morton Salt, Chicago, Ill. such as onion and garlic), and Baked Mac & (phone 312-807-2513, www.mortonsalt.com), www.ift.org Cheese Corn Puffs (flavors of cheeses, includ- featured an Extra Fine Refined Sea Salt for Members Only: Read more about snack ingredients online ing cheddar, Parmesan, and blue, blend with salted nuts, potato chips, and snack at www.ift.org. Type the keyword into our search box at the butter, milk, roasted garlic, and smoked seasonings. upper right side of our home page. paprika). Flavors can help make better-for-you

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