Page 43 - The European Baking Ingredients Market Report 2022 - Volume 1

European Baking Ingredients Market Report 2022
Healthy Snacks 43
ACROSS THE POND

from the research design. changes in nutrient bioavailability. digestion, in a complex, difficult to
When addressing phytochemicals, simulate environment. Consumer
It is tempting to assume that the challenges are even greater. acceptability is more feasible to
increased fibre content or bioactive According to Langston et al. assess, but there is also complexity
compounds in a snack will have (2021), research on potential as to how the research results
a positive health impact. In many health benefits of phytochemicals apply to individuals in their normal
cases this has been demonstrated, and their bioavailability is still purchase and consumption
but in others not to the extent in its infancy. In a sense, food patterns. It is clear that the path
15
hypothesised. 4,14 Food matrices processing continues after towards health-promoting snacks
are complex and changes in ingestion. The structure and is collaborative and will progress
processing can have profound composition will change upon along with many fields of research. n

References
1 Hess, J.M., Jonnalagadda, S.S., Slavin, J.L., 2016. What Is a Snack, Why Do We Snack, and How Can We Choose Better Snacks? A Review
of the Definitions of Snacking, Motivations to Snack, Contributions to Dietary Intake, and Recommendations for Improvement. Adv Nutr 7,
466–475. https://doi.org/10.3945/an.115.009571
2 Reißner, A.-M., Struck, S., Alba, K., Proserpio, C., Foschino, R., Turner, C., Hernando, I., Zahn, S., Rohm, H., 2021. Cross-national
differences in consumer responses to savoury crackers containing blackcurrant pomace. International Journal of Food Science &
Technology 56, 5007–5016. https://doi.org/10.1111/ijfs.15290
3 Grasso, S., 2020. Extruded snacks from industrial by-products: A review. Trends in Food Science & Technology 99, 284–294.
https://doi.org/10.1016/j.tifs.2020.03.012
4 Gómez, M., Martinez, M.M., 2018. Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods.
Critical reviews in food science and nutrition 58, 2119–2135.
5 Food Outlook – Biannual Report on Global Food Markets, 2022. FAO. https://doi.org/10.4060/cb9427en
6 Yadav, G.P., Dalbhagat, C.G., Mishra, H.N., 2022. Effects of extrusion process parameters on cooking characteristics and physicochemical,
textural, thermal, pasting, microstructure, and nutritional properties of millet-based extruded products: A review. Journal of Food Process
Engineering 45, e14106. https://doi.org/10.1111/jfpe.14106
7 Boakye, P.G., Okyere, A.Y., Kougblenou, I., Kowalski, R., Ismail, B.P., Annor, G.A., 2022. Optimizing the extrusion conditions for the
production of expanded intermediate wheatgrass (Thinopyrum intermedium) products. Journal of Food Science 87, 3496–3512.
https://doi.org/10.1111/1750-3841.16238
8 Boukid, F., Rosell, C.M., Rosene, S., Bover-Cid, S., Castellari, M., 2022. Non-animal proteins as cutting-edge ingredients to reformulate
animal-free foodstuffs: Present status and future perspectives. Crit Rev Food Sci Nutr 62, 6390–6420.
https://doi.org/10.1080/10408398.2021.1901649
9 Escobedo, A., Mojica, L., 2021. Pulse-based snacks as functional foods: Processing challenges and biological potential. Comprehensive
Reviews in Food Science and Food Safety 20, 4678–4702. https://doi.org/10.1111/1541-4337.12809
9 Németh, R., Tömösközi S., 2021. Rye: Current state and future trends in research and applications. Acta alimentaria 50, 620–640. https://
doi.org/10.1556/066.2021.00162
10 Ari Akin, P., Demirkesen, I., Bean, S.R., Aramouni, F., Boyaci, I.H., 2022. Sorghum Flour Application in Bread: Technological Challenges and
Opportunities. Foods 11, 2466. https://doi.org/10.3390/foods11162466
11 Tyl, C., Bresciani, A., Marti, A., 2021. Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks. Foods 10, 2024.
https://doi.org/10.3390/foods10092024
12 Pietiäinen, S., Moldin, A., Ström, A., Malmberg, C., Langton, M., 2022. Effect of physicochemical properties, pre-processing, and
extraction on the functionality of wheat bran arabinoxylans in breadmaking – A review. Food Chemistry 383, 132584.
https://doi.org/10.1016/j.foodchem.2022.132584
13 Zannini, E., Bravo Núñez, Á., Sahin, A.W., Arendt, E.K., 2022. Arabinoxylans as Functional Food Ingredients: A Review. Foods 11, 1026.
https://doi.org/10.3390/foods11071026
14 Escobedo, A., Rivera-León, E.A., Luévano-Contreras, C., Urías-Silvas, J.E., Luna-Vital, D.A., Morales-Hernández, N., Mojica, L., 2021.
Common Bean Baked Snack Consumption Reduces Apolipoprotein B-100 Levels: A Randomized Crossover Trial. Nutrients 13, 3898.
https://doi.org/10.3390/nu13113898
15 Langston, F.M.A., Nash, G.R., Bows, J.R., 2021. The retention and bioavailability of phytochemicals in the manufacturing of baked snacks.
Critical Reviews in Food Science and Nutrition 1–37. https://doi.org/10.1080/10408398.2021.1971944

Further Reading
Duijsens, D., Pälchen, K., De Coster, A., Verkempinck, S.H.E., Hendrickx, M.E., Grauwet, T., 2022. Effect of manufacturing conditions on in
vitro starch and protein digestibility of (cellular) lentil-based ingredients. Food Research International 158, 111546.
https://doi.org/10.1016/j.foodres.2022.111546
Martin, A., Schmidt, V., Osen, R., Bez, J., Ortner, E., Mittermaier, S., 2022. Texture, sensory properties and functionality of extruded snacks
from pulses and pseudocereal proteins. Journal of the Science of Food and Agriculture 102, 5011–5021. https://doi.org/10.1002/jsfa.11041
Tyl, C., Bresciani, A., Marti, A., 2021. Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks. Foods 10, 2024.
https://doi.org/10.3390/foods100920

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