Baking & Snack - November 2024 - 59

FORMULATION
Plant-Based Protein
with protein
A variety of ingredients are available to increase protein content in extruded snacks.
by Donna Berry
T
The fast-growing trend of healthful snacking is expected
to fuel many varied innovations in the category, according
to Fortune Business Insights. The market research
firm predicts the global extruded snacks market to have
a compound annual growth rate of 5.6%, reaching $91.8
billion by 2032.
All types of better-for-you ingredients are finding
their way into extruded snacks, including sustainably
sourced plant-based ingredients that provide protein,
healthful fats and fiber. The 2024 Food & Health Survey
from the International Food & Information Council
(IFIC) showed that American interest in consuming
more protein - the most sought out nutrient in today's
marketplace - continues to rise: 59% in 2022, 67%
in 2023 and 71% in 2024. As a result, they are seeking
unique ways to get protein, and snacks are one of them.
" The use of plant proteins in extruded snacks is a
growing trend, fueled by consumer demand for healthier,
more sustainable and protein-rich alternatives [to
animal protein], " said Amr Shaheed, technical services
manager,
food applications,
Innophos.
" This
trend
aligns with the increasing popularity of plant-based diets,
especially among flexitarians and vegans, as well as
GLP-1 users who are seeking nutrient-dense foods. "
Snacks with punch
Extruded snacks provide a canvas for all types of toppings,
including a variety of colors, flavors and crunchy
bits. Companies such as CII Foods offer crisps that may
be added to the extrudate for an extra dimension of texture.
The company has also recently started manufacturing
plant-based protein puffs for marketers to use as a
base for snack innovation.
" Hand-to-mouth snack items are a growing area, "
said Scott Cowger, vice president and national sales
manager at CII Foods. " Utilizing either flours or concentrates
for the plant source is a great way to provide
greater-tasting products. Fiber content and the ability
to use multiple plant sources is a unique opportunity
for the plant-protein space. "
Hippeas, New York, features chickpeas as the first ingredient
on its namesake puffs. A 1-oz serving provides
4 grams of protein and 3 grams of fiber. The company
recently launched Churro and Mexican Street Corn flavors
- showcasing the versatility of chickpeas as sweet
or savory.
Green peas are the key ingredient in new baked
Veggie Crunch Chips from Kibo Foods, Austin, Texas.
The puffed snacks come in bite-sized three-dimensional
triangular shapes in three varieties: Hot Chipotle, Sea
Salt and Sour Cream & Onion. One serving provides
110 calories and 7 grams of plant-based protein.
Fairfield, Calif.-based Calbee America Inc. also makes
green peas the star of Harvest Snaps Snack Crisps. Green
peas are milled whole in-house for maximum nutrition.
The extruded snack manufacturing process is conducive
to fortification and enrichment, but there are challenges.
A slurry - the extrudate - containing all the ingredients
to make the puff is forced through equipment that
applies heat, pressure and shear through a die. The end
Extruded snacks
can be topped with
a variety of flavors,
colors and crunchy
ingredients.
©Alexander Baumann-stock.adobe.com
www.bakingbusiness.com / November 2024 Baking & Snack 59
http://www.bakingbusiness.com
Baking & Snack - November 2024

Table of Contents for the Digital Edition of Baking & Snack - November 2024
