Healthy snacks on-the-go

Jo Bruce, research and development manager, ADM Trading (UK) Ltd and Steve Laning, innovation AND marketing director, ADM Cocoa International, discuss the options available to snack formulators looking to create successful healthy products.

Work schedules are becoming more intense, leading to people eating fewer main meals. They are also finding it hard to accommodate social and family time, as they skip meals and have a quick snack at their office desks instead.

As media attention and government initiatives continue to focus on health, the trend towards healthier snacking continues to increase in the Asia-Pacific region. According to a Business Insights report in 2008, Japan accounts for 35% of healthy snack products in the region and manufacturers in China and Hong Kong are turning ever more frequently to healthy product ranges to boost their sales. Thailand, Malaysia, Singapore and India are also seeing significant growth in healthy snacks.

Taking a break

Due to this trend, the market for convenient, on-the-go snacks is growing. Food developers are therefore challenged to deliver products that fulfill consumers' demands for high quality, portable snacks that are 'better-for-you'. There are a number of ways to meet these demands in snack products including bars, confectionery, crisps, beverages and baked goods.

Pocket-size snacks Snack bars fit neatly into today's busy schedules and are becoming increasingly popular across the region. A stop gap measure between meals or a stand-alone meal replacer, bite-size cakes provide immediate enjoyment and satisfaction. Logistically, they offer consumers a convenient food that can be incorporated into the diet as part of a wider, healthier lifestyle. While traditional Asian food is generally perceived as good for you, with members of older generations generally favoring low-fat, seasonal produce, young Asians may be encouraged to select less healthy convenience purchases. Fortified snack bars represent a middle point between modern food choices and the traditional emphasis on healthier, fresh and seasonal food. While healthier cakes and biscuits have become popular 'better-for-you' snacks, consumers still seek indulgence. The addition of small levels of a high flavor, low fat chocolate or cocoa powder can inject the flavor and appeal demanded without adversely impacting the snack's nutritional profile. ADM's broad range of deZaan premium chocolate and natural, alkalized and specialty cocoa powders can offer a solution to suit many tastes. Traditionally, some ingredients used to boost the nutritional profile of snack bars, such as calcium - particularly sought after in China, where - according to a BBC report - lactose intolerance is commonplace and have compromised the taste of the finished product. Chocolate's natural flavor can mask or complement the taste of some nutritional ingredients, helping satisfy those consumers who covet well-being but crave indulgence. Dark and high cocoa content chocolate not only delivers intense flavor but it is also rich in antioxidants, making it a viable inclusion for healthier snacks. In fact, according to Business Insights, manufacturers are increasingly looking to market the antioxidant properties of chocolate. While snack bars can be made 'better-for-you' by using healthier ingredients, many products will struggle to become healthy per se. A crucial element of a healthy diet is the inclusion of favorite foods to reduce feelings of deprivation. For example, using small amounts of high cocoa, low fat chocolate in a bar formulation could provide welcome indulgence which may help sustain a controlled diet program. Reducing saturated fat Manufacturers of snack bars, pastries, crisps and baked goods can also make favorite treats healthier by reducing saturated fat content. Traditionally, oils such as palm kernel, which are high in saturated fat, have been used in snack bars to help confer the required mouthfeel, texture and meltaway. However, the World Health Organisation identified a new recommendation for the Asia-Pacific region, which private sector companies should endeavor to "reformulate food and beverage products to reduce fats, saturated fat, trans fatty acids, sugar and salt wherever possible". ADM's range of NovaLipid low saturated fat options therefore caters to the healthier snacking trend. The comprehensive portfolio of ingredients, which includes lower saturated fat and additive-free options, enables food manufacturers to develop nutritionally-balanced foods while delivering the required flavor and process functionality required. The NovaLipid portfolio for example features numerous oil and fat solutions which have been developed to suit diverse needs. NovaLipid Snowdene can help reduce the saturated fat content of chocolate coatings. This high quality ingredient offers a versatile, ready-to-use alternative to hydrogenated palm kernel oil (HPKO) and hydrogenated coconut oil (HCN), with very low trans fat content. Chocolate drinks In the last 10 to 15 years, hundreds of new dairy products targeting specific consumer demands have appeared on supermarket shelves. Despite the high levels of lactose intolerance in the Asia-Pacific region, steps are being taken to address lactose deficiency in those who do not suffer from an intolerance and the popularity of chocolate flavored milk drinks is on the rise. The premium range of deZaan cocoa powders can provide a variety of exciting color and flavor profile options which cater to specific requirements and delivers the appearance, mouthfeel and taste that consumers desire. Dairy beverages offer rich opportunities for further nutritional enhancement. The inclusion of soy isoflavone products like Novasoy may reduce the incidence of menopausal symptoms such as hot flushes and improve arterial health, meaning that chocolate beverages really can be viewed as a better-for-you snack option.