White Paper - Whole Grain and Multi-Grain Snacks

Introduction

This paper describes how established extrusion technology is being used to produce a new range of whole grain and multi-grain snacks. Health conscious consumers have already recognised the nutritional benefits of whole grain and multi-grain products in other sectors and, combined with the process technology to make snacks without frying; presents a clear market opportunity for snack manufacturers.

Synopsis

The use of whole grains and multi-grains is well established in other food sectors, particularly bakery and breakfast cereals. They make a positive contribution to the taste and texture of the products and consumers readily accept the health benefits. Their use in snack product presents a clear market opportunity as manufacturers look for ways of responding to the need for products that are both more interesting and healthier.

Whole grain and multi-grain products are among a range of product concepts generated by Baker Perkins for the production of healthier snack foods. They can be processed using well established extrusion and toasting technology that allows the production of snacks that are both nutritious and low in fat.

The equipment and all the associated process technology and customer support are available from Baker Perkins as a complete solution.

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White Paper - Whole Grain and Multi-Grain Snacks

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White Paper - Whole Grain & Multi-Grain Snacks