ABSTRACT
One of the major trends in the snack food industry is the development of novel foods with natural healthy ingredients in order to prevent chronic diseases and promote a healthier life. The major drawbacks of traditional snack foods are their high energy density, fat, sugar, and sodium contents and their low contributions in terms of dietary fiber, micronutrients, and antioxidant compounds. Among the different categories of snacks covered in this book those produced predominantly with whole grain cereals, pulses, pseudocereals, tree nuts, fruits, vegetables, fermented dairy, and fish products are the most promising to favor wellbeing. The major nutrient compounds are dietary fiber, polyunsaturated oils, proteins, complex carbohydrates including resistant starches, vitamins, and minerals. The different sources of dietary fiber vary in terms of soluble and insoluble components and therefore their prebiotic properties. Among soluble dietary fiber sources, fructoligosaccharides/inulin, pectins, B-glucans, and arabinoxylans are potent prebiotics that stimulates beneficial microbiota in the hindgut. One of the major opportunities to upgrade the nutraceutical properties of snacks is through the supplementation with oils rich in ω-3 fatty acids (FA). These oils reduce inflammation and arthritis, blood cholesterol preventing arteriosclerosis and cardiovascular disease. DHA particularily improves brain development in the fetus and growing child and prevents neurological disorders and age macular degeneration in geriatric people. The minor chemical and phytochemical components that improve health are phenolics, flavonoids, triterpenes, carotenoids, xantophylls, phytosterols, and phospholipids. Novel developments in the snack industry incorporate probiotics aimed to correct hindgut dysbiosis and contribute to the prevention of cancer and chronic diseases responsible for approximately 65% of the current deaths experienced worldwide.
