03 Issues & Trends
Cereal Foods World, Vol. 63, No. 4
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Stainless Steel, the Forgotten Contributor to Healthy Food Processing: How Engineers Can Help Improve Snack and Convenience Foods
Clyde Don,1 Paul Verbruggen,2 and Ben Kop2
1 CDC FoodPhysica Laboratory, Malden, The Netherlands.
2 GEA Food Solutions BV, Bakel, The Netherlands.

Abstract

It is hard to imagine a world without snack and convenience foods, as these foods have been key sales drivers in the food industry for decades. Future trends indicate that eating on the go, replacing meals with snacks, and minimizing meal preparation times still top the list of consumer purchasing decisions. Unfortunately, convenience and snacking are often associated with foods that are overprocessed, high in fat, and high in salt and that contain added sugars and artificial ingredients and flavors. In short, they do not fit in a healthy lifestyle. As consumers continue to aspire to better health and healthier eating patterns, snack products that can close the gap between nutrition and indulgence will have a global role to play. Food machinery design and operation may be utilized to take a major “gulp of unhealthiness” out of snack products, without requiring the introduction of a Pandora’s box of ingredients to the formulation.





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