White Paper - Extruded Fruit Filled Snacks

Introduction
This paper introduces far-reaching new ideas for co-extruded snacks using either new or existing process technology. The option of replacing traditional savoury fillings with fruit brings positive nutrition into the extruded snack arena; a totally new selection of innovative shapes creates additional opportunity by adding interest and variety.

Synopsis
Co-extruded fruit filled snacks are a new concept introduced by Baker Perkins to support snack manufacturers facing the challenge of a rapidly changing commercial environment. Fruit-filled snacks can be marketed to both children and adults as ‘good for you’ while still offering the taste and convenience that consumers demand in a snack product.

They take the concept of healthy snacks beyond simply reducing fat and salt into the realm of positive nutrition.

The concept involves the replacement of conventional savoury fillings in co-extruded snacks with a fruit filling. These use highly concentrated fruit pastes from Taura Natural Ingredients, who have worked closely with Baker Perkins on the development of these products. The key to their appeal is the combination if an intense fruit flavour with a crunchy cereal. The low
moisture activity of the Taura pastes ensures that the crispness of the shell is maintained so the products can be packed and distributed in a conventional, convenient format.

A new concept in co-extrusion is the ‘credit card’ – a thin, fruit-filled wafer type product that opens up a whole new area of marketing opportunities including dips and countlines.

As a development of well proven extrusion technology, these products can be made with minimal capital outlay on existing systems. Process technology, equipment, and customer support are all available from Baker Perkins and Taura as a complete solution.

Site search:

White Paper - Extruded Fruit Filled Snacks

Related Documents

White Paper - Extruded Fruit Filled Snacks