Franz Haas has announced that it has released new snacks.
Scooper is a light, crispy snack scoop made of chickpea flour and papadum spices, which is 9% fat and is ideal for dipping and scooping. It is a protein source, rich in fibre and contains less than half of the fat of comparable fried products.
Nosh are nachos made from corn flour with a crunchy bite that can be paired with any seasoning, including BBQ and salt and vinegar. It has a fat percentage of 18 %.
Salubrious is a gluten-free snack that is made from millet and has a high source of fibre. It can be eaten as a classic cracker or topped with Nori seaweed, sesame, poppy seed or cheese.
The shape is customisable, either in stacks of crackers of various sizes or in a smaller chip size.
Vigor is a snack that is enriched with beta glucan, which actively supports heart and digestive health and makes it an ideal part of any active, healthy lifestyle.
All four concepts represent new trends that are currently making their way into the snack market. Franz Haas can offer the recipes and equipment to produce them.
Technology and product development
Haas believes the development of new and innovative recipes is an important building block for the success of every product. That is why the company supports its customers with state-of-the-art laboratories and the expertise of food technologists.
FHW Franz Haas Waffelmaschinen application technology head Andreas Clemenz said: "The new product trends are headed in the direction of innovative ingredients such as corn, millet or fava beans.
"But our customers are becoming more interested in local ingredients all the time as well, since the chips should not only taste great, but they should also fulfil our customers’ demands in terms of health, fitness and sustainability.
"My team and I would love to support you in developing your own custom recipe."
Packaging and transfer to packaging
Snacks are sensitive products, and need to be handled delicately.
FHW Franz Haas Waffelmaschinen department head for Project Planning Roland Eis said: "Packaging and, in particular, the transfer to the packaging machines, are essential here.
"Our customers are the specialists when it comes to attractive and high-quality ways to package their products, in order to guarantee that they will receive attention on the shelf.
"Through our process expertise, we help them in arranging the product efficiently and gently into the packaging in the desired manner, whether the product is poured freely into the packaging or neatly stacked.
"In the chips industry, it is very important to avoid breakage.
"After all, breakage means additional packaging weight and dampens the enjoyment of the snack due to its unsightly appearance."
Baking
Haas has more than 110 years of experience in manufacturing industrial baking equipment.
Franz Haas Waffelmaschinen managing director Peter Keller said: "We use tried and tested techniques from our wafer production experience to be able to produce these new chip products.
"With a new and optimised baking plate, there are almost no limits to how we can shape the product.
"The baking process requires very little fat and truly makes the snacks number one for conscientious consumers without having to compromise on enjoyment.
"Together with the recipes our technologists developed, our baking equipment serves as a perfect basis for implementing new product trends."
Flavouring
Various flavours and individualised taste options form the basis of a global snack trend.
Franz Haas Waffelmaschinen Engineering and Design head Peter Buczolits said: "Whether local taste options or seasonal variations, at Haas we can adapt flexibly to all trends.
"Various treatment processes make it possible to give the products all kinds of flavours.
"Whether powder such as cheese and spice blends, or grains such as Nori seaweed, sesame or poppyseed, the possibilities are practically unlimited.
"When it comes to toppings in particular, we of course rely on the expertise of the entire Haas Group.
"Haas-Meincke has been coming up with tried and tested techniques in the area of biscuit production for decades."
Markets
The new concepts have been developed for markets worldwide, particularly the US, and a positive response is expected in Asia and Europe.
Haas sees a strong trend towards gluten-free snacks and products rich in proteins.
For example, after Greek yoghurts were introduced in the US, consumers and tests found that foods with a high protein content provided more satisfactory satiation.
Year of the Pulse
The United Nations has proclaimed 2016 the ‘International Year of Pulses’.
The awareness campaign influenced Haas product development. Their snack concepts are based on pulses such as chickpea and fava beans.
Due to their high protein content and high yield, pulses are a staple for humans globally. The new concepts developed by Haas offer the perfect implementation.
