ABSTRACT
The array of snack foods manufactured from grains, tubers, fruits/vegetables, meats, and milk are one of the largest segments of the industry with annual sales of approximately 520 billion USD in 2020. The major consumers of these products are inhabitants of USA, Europe, Canada, South Korea, and Australia with yearly intakes between 5 to 22.5 kg. Snacks are broadly classified according to food source and from the processing viewpoint, as first-, second-, and third-generation. The first comprises natural products with slight processing such as popcorn, peanuts, almonds, tree nuts, and dehydrated fruits and meats. This category also includes regular potato chips, which are the most popular savory snack worldwide. Second-generation snacks include formed products derived from direct extrusion processes (corn chips, puffs, curls) or by sheeting/forming and embrace relevant items like tortilla chips, fabricated potato chips, pretzels, pita chips, granola bars, and crackers. The most elaborate group in terms of ingredients and processing are third-generation items produced by extrusion cooking aimed first to generate pellets that are further processed by frying or heating (radiant, high convection, or microwave). The industry is evolving to satisfy new consumers’ needs with the adoption of emerging technologies such as vacuum frying, coextrusion, supercritical CO2 extrusion, and 3-D printing. The driving force of the market is development of allergen-free, vegan, high-protein, gluten-free, and nutritious products packaged in more convenient materials to improve shelf life without the use of non-GRAS additives. The demand for healthy snacks is growing especially in terms of reduced calories, sodium and total, saturated and trans fats, and the development of natural products with high dietary fiber, proteins and antioxidants that favor human health.
