Healthy Snacks
Baker Perkins process innovations allow snack manufacturers to develop a wide-range of new products that meet the growth in demand for foods matching healthier lifestyles.
They include low fat, whole grain and multi-grain products, which are certain to be among the new products that consumers turn to.
Savoury snack foods with high levels of fat and salt have been cited as a contributor towards rising levels of obesity and related health problems, and successful new products need to match rigorous health benchmarks.
Wholegrain products retain, after processing, all three parts of the original grain – the germ, bran and endosperm – in their original proportions.
According to the Whole Grains Council the benefits of whole grains include 30-36% reduced stroke risk; 21-30% reduced type 2 diabetes risk; 25-28% reduced heart disease risk; and better weight maintenance.
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.
Baker Perkins offers several product concepts based on a whole or multi- grain platform.
They include shredded, expanded and cracker snacks with greatly reduced levels of saturated fat, overall fat content, and salt.
Baker Perkins has a long track record of success in the snacks industry and has a wide range of technologies that sit at the heart of healthy snack production.
Using Baker Perkins technology and expertise installed lines can be adapted and expanded on a modular ‘building block’ basis to bolt-on extra products and processes.
The inherent flexibility of 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.
Many lines are based on the Baker Perkins twin-screw extruder, a versatile machine allowing different grains and other ingredients to be processed.
Baker Perkins has a broad range of technologies that enable new processes to be developed for snack foods. Sheeting, cutting, cereal cooking, flaking, shredding and toasting technologies are all available to help food companies take product concepts through to production.
Many customers use the Baker Perkins Innovation Centre, which offers a range of development facilities in a confidential environment.
Experienced Baker Perkins technologists using production scale equipment can turn initial concepts into finished products, with samples produced for test marketing trials.
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