Innovation in processing that results in a lower calorie intake when consuming nuts and snacks.

Description

Nuts are a good source of healthy fats, fiber, and other beneficial nutrients. However, due to their high fat content (around 50%) and low water content, they contribute a high amount of calories (500-600 Kcal/100g), which often acts as a disincentive for consumers.

Cereal-based savory snacks are essentially doughs made from potato, corn, wheat, and rice flour, cooked through frying, resulting in crispy and flavorful products. Oil consumption typically ranges from 20 to 30% of the final weight. The final moisture content is low enough (below 5%) for them to be stable at room temperature. The combination of high fat content and low moisture content also results in an energy contribution of 400 to 500 Kcal/100 g.

There are cooking technologies for cereal dough or grain that do not rely on oil as a heat carrier (microwave, dry roasting, popping), but the resulting snacks have a rather mild taste and are not delicious. TTAF is seeking new snack processing technologies capable of reducing calorie intake.

Possible approaches

• Avoiding the use of oil as a heat exchange vehicle but providing the texture/flavor that oils contribute.

• Innovative solutions to "destroy" the calories in a nut while being consumed.

• Blocking gastrointestinal absorption.• Like a kind of "fat-burning effect."

• We are looking for solutions with EU approval for use in the food industry.

Solutions not of interest

• Proposals suggesting adding fiber-rich ingredients (which reduce calories but may cause relevant texture changes).

• New ingredients or new foods not approved in the EU.