Savoury Snacks Production Course - the European Snacks ...

Savoury SnacksProduction CourseChips & Snacks:1 Raw Materials to Formed ProductsMonday 16 AprilTuesday 17 AprilIntroduction & Welcome – Course OverviewThe Market for Savoury Snacks in EuropeGetting the market into context. Top line savourysnacks sales/volume trends across Europe. NPDlaunch activity. What are the key drivers? Health& wellness, better-for-you, obesity, nutrition,functional foods, growth in NPD in low fat,baked, fortified, organic, low fat, low satfat, transfat-free, low sodium. Indulgent eating. Impulse/convenience/on-the-go. Pack sizes. Flavourdevelopments – premium flavours. Key pointersfor the future.Potato Chips – Raw MaterialsWhat are the key attributes to look for in potatochipping varieties? What are the most commonvarieties used across Europe? Potato storage– how is it done? What are the procedures andcontrols that need to put in place to deliver chipquality throughout the year.Potato Chips – Key Back-EndProcess ElementsWe will look at best practice in terms of potatohandling and back-end processing. Howpotatoes are washed/de-stoned and peeledand further prepared before slicing. How canquality and consistency be built into the processand what systems are available for achievingthis? What factors influence product quality andwhat food safety aspects need to be taken intoconsideration? What role does optical sortingplay in this respect? Slicing is the key part of thepotato preparation process and we will considerthe impact this has, along with blanching, onproduct attributes and upstream processing.Potato Chips – FryingWe will explore the different types of fryer systemsinvolved in the production of standard, batch, andlower fat products. What are the factors whichinfluence choice of frying systems, what fryersystems are available and how you can decidewhich best fits your needs? Learn about howfryer throughput, oil turnover rates, and processconditions impact on product quality and costs.How fryer design and set up can affect efficiency,energy recovery, quality and food safety.Potato Chips – Oils & Oil ManagementWe will look at the main types of vegetable oil onthe market, their origins and availability. Whichoils are commonly used in frying operations andhow do they compare in terms of their nutritionprofiles and stability? We will briefly cover how oilsare refined and what finished product quality andperformance specifications might look like. Whatis considered best practice with respect to oilstorage, frying, filtration, and fryer cleaning?Food Safety – Acrylamide ToolboxThe FDE toolbox provides a range of mitigationoptions for minimising acrylamide productionin savoury snack products. We will look athow these relate to different product typesand processing circumstances. This will be aninteractive session with the opportunity to posequestions and discuss specific issues with ouracknowledged industry expert.Interactive sessions – Choose from:Raw Materials, Snack Pellets, AcrylamideExtruded Snacks – Theory/TechnologyWe unravel the vagaries of the extrusion process.We will look at the basic principles of extrusionand take you through its evolution from firstgeneration to third generation snacks and intothe future.Extruded Snacks – Raw Material Choices forProcessing SnacksThe choice of raw materials for making snacks isimmense, Cereals and grains, for example, maize,wheat, rye, rice, etc., potato granules and flakes,starches, fibre, and a host of smaller ingredientswhich can significantly affect the finished product.We will discuss the vast array of options availableand consider how they impact on taste, texture,and appearance, whilst recognising the practicallimitations of some extrusion technologies.Extruded Snacks – Single vs. Twin ScrewDesignThis is a debate which goes on and on, withboth systems having their merits and limitations.We will compare and contrast the two systemsconsidering the range of raw materials they arecapable of processing and the type of products,and quality, they are able to produce. We willalso look at the practical aspects of set up,controllability, throughputs, flexibility, and relativeexpectations of the consumables used.Extruded Snacks – Snack PelletsThere is no doubt that pellet manufacturershave risen to the challenge of increasing rawmaterial costs and the demand for ever innovativeproducts. During this interactive session we willlook at the very wide range of products available,about the raw materials used, and how they areprocessed. We will also look at what the futureholds for these products at the forefrontof savoury snack innovation.Sheeted Snacks – Manufacturing TechnologySheeted technology has been around a longtime, and with stacked chips and tortillas growingin popularity, the development of improvedprocesses and raw materials is sure to continue.This has been further fuelled by the emergenceof the baked chip category. We will take a look atthe technology involved and the key ingredientsand processing steps which impact on productquality and consistency.Interactive sessions – Choose from:Raw Materials, Snack Pellets, Acrylamide0405 0405