The development of puffed snack food
DATE：2016/06/24
Puff snack food have been welcomed by customers for a long time because its good palatability, unique and varied tastes, the advantages of easy to carry, easy to eat, long shelf life.
It is nutritional grain puffed food.
Fat, carbohydrates, proteins are the main components of the traditional puffed food. Look from the composition structure, it belongs to the high fat, high heat and low crude fiber food.In addition, most traditional puffed food contains more MSG, salt and food additives. Long-term consumption can lead to high intake of oil and high caloric and inadequate nutrient intake. Easily lead to obesity.As people consumption consciousness gradually improve, food nutrition has become the main concern of consumers shopping. As puffed food, the main problems in the current industry development is to solve product nutrition and change people’s understanding of the "junk food".
It is low energy puffed food.
Look from the composition structure, the traditional grain puffed food belong to high fat, high heat, low crude fiber food, long-term consumption can cause high oil and caloric intake, inadequate nutrient intake, easy to cause fat. So low energy quantization, also is an important development direction of snack food.
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