Abstract
In recent years, science about nutrition and food technology has grown enormously. These advances have provided information about the human body’s need for certain nutrients and the impact of human nutrition on quality of life and health. New technologies enable the production of many new products that meet the expectations of food consumers. To meet the challenges posed by consumers, food producers are developing new food products that are included in the next generation food. Changing nutritional trends force the food industry and technologists to look for innovative products that are not only ready for immediate consumption, but are also unique in terms of nutritional value and contain a minimum number of additives. Existing research trends are intended to develop innovative products, which can be considered a healthy snack that can help in the fight against obesity, especially among children. Such products are freeze-dried fruit or vegetable gels, fruit skins or edible films. The aim of the work is to present a review of the problem of increasing childhood obesity, the place of snacks in the daily diet and the possibility of replacing unhealthy, high-calorie snacks with alternative products with beneficial properties, in which balanced production is used. For example, the use of freeze-drying and the addition of only natural hydrocolloids provides an “clean label” healthy snack that is appreciated by conscious consumers.
Highlights
“We are what we eat.” This opinion appears in the “Philosophy of taste” of Anthelme Brillat-Savarina but among many food researchers and technologists, and more and more often when analyzing the impact of various products and food ingredients on the health of consumers [1,2]
The aim of the work is to present the results of research on information about “healthy snacks” presented in the literature and collected as part of surveys and to present the possibility of developing a freeze-dried innovative healthy snack with the appropriately selected hydrocolloids whose addition is to provide attractive physical and structural properties of the products obtained
Snacks are associated with products that are bad for health, but it is difficult to determine the effect of “snacking” due to the problem of specifying the definition of “snacks” and “meal” [10]
Summary
“We are what we eat.” This opinion appears in the “Philosophy of taste” of Anthelme Brillat-Savarina but among many food researchers and technologists, and more and more often when analyzing the impact of various products and food ingredients on the health of consumers [1,2]. Research conducted by Mendyk et al [7] showed that in the group of 114 pupils aged 13–18 years, as much as 33.6% eat meals in places commonly named as “fast food” restaurants at least once a week or more often, 61.1% do so several times a month, while those who do not eat there are, only 5.3%. The aim of the work is to present the results of research on information about “healthy snacks” presented in the literature and collected as part of surveys and to present the possibility of developing a freeze-dried innovative healthy snack with the appropriately selected hydrocolloids whose addition is to provide attractive physical and structural properties of the products obtained
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