See a new generation of snack products at Interpack
Date: 20 December 2007
Baker Perkins at Interpack
Technology to make a new generation of snacks for increasingly health conscious consumers will be a focus of the Baker Perkins stand at Interpack (Hall 2 Stand A03).
Baker Perkins expertise embraces both the fast-growing markets for healthy snacks and cereals and the more established markets for traditional products
The stand will feature an interactive Product Forum with a wide ranging selection of samples, where customers can discuss their ideas and explore Baker Perkins capability with the company’s food technologists. Visitors to the stand will be able to see how Baker Perkins’ process technology provides the link between the end products and the production equipment
The savoury snack industry is responding rapidly to accusations that its products are significant contributors to health problems by reducing the levels of fat and salt.
The next step is to introduce products with positive nutritional benefits. A range of product concepts generated by Baker Perkins for healthier snack foods, including low fat, whole grain and multi-grain products, will be highlighted at Interpack. They include shredded, expanded and cracker snacks with greatly reduced levels of saturated fat, overall fat content, and salt.
Wholegrain products retain, after processing, all three parts of the original grain – the germ, bran and endosperm – in their original proportions
Multigrain products feature a combination of grains such as wheat, rye, corn, barley or rice.
They offer the opportunity to develop new textures with a beneficial nutritional profile.
These products are made on the twin-screw extruder, a proven tool in the industry – Baker Perkins will be showing the new SBX Master Extruder at Interpack along with a 12 stream die and pillow crimper for the production of co-extruded snacks.
Co-extruded snacks can have savoury fillings such as cheese, chilli or tomato, and a significant new possibility is the production of sweet snacks filled with natural ingredients such as fruit and marketed as ‘good for you’.
The developing market for indulgent snacks may be addressed by products with luxury fillings such as chocolate or praline.
The inherent flexibility of extrusion equipment and processes means manufacturers can adapt, as new products and trends enter the market: lines installed now will be able to produce the latest style years into the future.
A useful addition to any snack line is a Thermoglide2 toaster which can be used instead of a fryer for expansion of low fat products.
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