At Reading Bakery Systems, we’ve been at the forefront of innovations in healthy sheeted snack production for years. Sheet-based snacks offer versatility in terms of ingredients and flavors while providing a convenient and portable option for consumers on the go. Here’s a look at some of the notable innovations in healthy sheeted snack production and their impact on the market.
Healthier Ingredients
One significant innovation in healthy sheeted snack production is the use of alternative flours and grains. Traditional sheeted snacks often rely on refined wheat flour as a primary ingredient, which may not align with the preferences of health-conscious consumers seeking gluten-free or whole grain options.
To meet this demand, manufacturers are incorporating alternative flours such as almond flour, chickpea flour, quinoa flour and coconut flour into their recipes. These alternative flours offer nutritional benefits such as increased protein, fiber and micronutrients, appealing to consumers looking for healthier snack options.
Furthermore, the incorporation of ancient grains into sheeted snack formulations has gained popularity due to their perceived health benefits and unique flavors. Grains such as amaranth, millet, teff and sorghum are rich in nutrients, including vitamins, minerals and antioxidants, making them attractive ingredients for health-conscious consumers. Manufacturers are leveraging these ancient grains to create innovative sheeted snacks that offer nutritional value and distinctive taste profiles, catering to diverse consumer preferences.
Processing Equipment Advances
Another notable innovation in healthy sheeted snack production is the use of innovative processing techniques and equipment to preserve the nutritional integrity of ingredients while achieving desired texture and taste. Traditional sheeted snack production methods often involve high-temperature baking or frying, which can degrade the nutritional value of ingredients and contribute to the formation of harmful compounds such as acrylamide. To address these concerns, manufacturers such as RBS are adopting alternative processing methods such as extrusion, dehydration and others to help bakeries produce healthier sheeted snacks.
Extrusion technology, in particular, has revolutionized the production of healthy sheeted snacks by allowing for precise control over processing parameters such as temperature, pressure, and moisture content. Extrusion enables manufacturers to create snacks with desirable attributes such as crispiness, crunchiness, and lightness while preserving the nutritional value of ingredients.
Recipe Development
Moreover, advancements in ingredient formulation and recipe development have led to the creation of sheeted snacks fortified with functional ingredients that offer specific health benefits. Functional ingredients such as probiotics, prebiotics, antioxidants, omega-3 fatty acids and plant-based proteins are being incorporated into sheeted snack formulations to enhance nutritional value and promote health and wellness. These fortified snacks address various consumer health concerns, including gut health, immune support, energy metabolism and weight management, catering to the growing demand for functional foods.
Find Out More
Innovations in healthy sheeted snack production are transforming the snack industry by offering consumers nutritious and flavorful options that align with their dietary preferences and lifestyles.
As always, Reading Bakery Systems is on the cutting edge of those innovations. As consumer demand for healthier snack options continues to rise, manufacturers are poised to capitalize on these trends by delivering innovative products that meet the evolving needs of health-conscious consumers. If you would like more information on how we can help you take advantage of these lucrative trends, please don’t hesitate to get in touch. You can contact us online or you can call 1 610-693-5816.