Consumer Snack Foods – Grains, Starches, Meats
Consumer Foods – Snack Foods Market
Five main cereal-grain starch snack options include:
1. Barley: Barley has low energy requirements for cooking; medium- to large-size granules which provide fair expansion; and has light-brown to gold color.
2. Corn: (white or yellow), corn has medium to high cooking energy requirements; medium-size granules offer good expansion: definite flavor profile; yellow color.
3. Oats: Oats have an energy requirement that varies depending on its’ fat content; small-size granules offer poor expansion, strong flavor, light-brown color.
4. Rice: (long, medium or short grain), Rice has the highest energy requirements for cooking; offers the smallest granule size and the most-digestible when cooked; its bland flavor is easily flavored; it has good expansion and a white color.
5. Wheat: (soft, hard or durum), Wheat has medium to low energy requirements for cooking; fairly large granules and provides good expansion and mild flavor; it has a white- to off-white color.
The two main tuber starch snack options:
1. Potato: (Tuber starch lower in protein) offers low energy requirements for cooking; very large starch granules that break down easily with definite flavor, excellent swelling and binding power, very high viscosity when cooked, a gold to light-brown color.
2. Tapioca: (Tuber starch lower in protein) tapioca has low to moderate energy requirements; whose medium-size starch granules provide high viscosity, excellent binding properties bland flavor, white color
Meats and Protein Enrichments: may be added to snack recipes or specialized combination packaging such as:
1. Meats / Proteins: Beef, turkey, ham, lamb, chicken, whole fresh shrimp.
2. Dairy Products: Cheese, yogurt or milk solids.
3. Legume Proteins (soy, pea or bean). Levels up to 30% to 35% may be added and still maintain high-quality final products.