Snack Food Products Research Articles

EVALUATING THE BUSINESS MODEL INNOVATION OF SMALL SNACK FOOD PRODUCTION ENTERPRISES IN CHINA BASED ON THE VARIM MODEL

This paper examines the business model innovation situation, evaluation, and key factors of small snack food production enterprises in China and provides suggestions for enterprises. A questionnaire designed using the VARIM model evaluates business model innovation based on five aspects, combined with the influential role of relational resources, digital technology, and long tail theory. It is hypothesized that relational resources, digital technology, and long tail theory have a positive impact on business model innovation, and that the VARIM model assesses profitability potential. It is hypothesized that firms should utilize these factors for business model innovation to improve competitiveness and sustainability. The findings and conclusions of this paper are based on assumptions and speculations, which need to be verified and corrected by subsequent practical investigations.

Benchmarking the nutrient composition and labelling practices of finger foods and snacks for older infants and young children across seven Southeast Asian countries.

Ensuring consumption of nutrient-dense, safe and appropriate complementary foods among older infants and young children (IYC) 6-36 months of age is critical for enabling optimal growth and development. The ubiquitous availability of and high demand for commercially packaged snack foods has culminated in a growing trend of snack food products specifically produced and promoted for older IYC. Commercially produced complementary foods (CPCF) that are finger foods/snacks often contain added sugars, excessive sodium content and high total sugar content, making them inappropriate for this young population. This study benchmarked the nutrient composition and labelling practices of CPCF finger foods/snacks available for purchase in seven countries in Southeast Asia. The study adapted a nutrient profiling model from the WHO Regional Office for Europe to determine the proportion of products suitable for promotion for older IYC. Of the total 606 products identified, 8.2% were automatically categorized as not suitable because they were confectionery items. Of the remaining 556 products assessed, over 85% failed to meet all nutrient composition requirements, with the presence of added sugars/sweeteners and excessive sodium and total sugar contents the primary reasons for failure. Products also demonstrated concerning labelling practices, with all of the products (98.6%) displaying an inappropriate claim on the label. These findings reveal major concerns with the nutrient composition and labelling practices of CPCF finger foods/snacks in the SEA region and should serve as an alarm bell for regulatory action. National binding legal measures, such as mandatory standards for composition and labelling are urgently needed.

Optimalisasi Pemasaran Produk Melalui Penggunaan Digital Marketing Pada Produk Makanan Ringan Tumpi Di Desa Lerep Kabupaten Semarang

It is hoped that the community's creativity in managing Tumpi Snack Food Products MSMEs in Lerep Village, Semarang Regency will be able to become an independent and capable community in order to improve the community's economy to address the problem of poverty. According to researchers' opinions and observations, village community empowerment is closely related to community participation in implementing the work program. The roles carried out in mutual cooperation with the village government in order to empower the community through MSMEs include participatory cooperation with plans carried out according to existing regional potential, utilizing all village potential to maintain the sustainability of development areas and developing village potential so that the village community has power or empowerment of its population. This type of research is descriptive research. The approach used is a qualitative approach and a conceptual approach. The data source used is secondary data. Data analysis was carried out descriptively qualitatively. Conclusions were drawn using a deductive method, namely drawing conclusions from general to specific, especially those related to the research topic, namely Optimizing MSME Product Marketing Through the Use of Digital Marketing on Tumpi Snack Food Products in Lerep Village, Semarang Regency. This research resulted in findings that since it was declared as the souvenir center of the Lerep Tourism Village, Karang Bolo is synonymous with Tumpi and Tempe Kripik. Tumpi and tempe kripik are very attached to Karang Bolo village because Tumpi and tempeh kripik are snack foods produced by most of the residents. this hamlet. The process of making tempeh chips and various other chips in Karang Bolo village, from the initial stage to the final stage, is still done traditionally, including the frying method which still uses a wood-fired stove. It is hoped that the community's creativity in managing MSMEs will be able to become an independent and capable community in order to improve the community's economy to address the problem of poverty. According to researchers' opinions and observations, village community empowerment is closely related to community participation in implementing the work program. The roles carried out in mutual cooperation with the village government in order to empower the community through MSMEs include participatory cooperation with plans carried out according to existing regional potential, utilizing all village potential to maintain the sustainability of development areas and developing village potential so that the village community has power or empowerment of its population.

Word Formation in Arabic: A Morphological Analysis of Egyptian-Produced Snacks

Like any other language, Arabic continues to evolve in line with the times. This can be seen with the emergence of new vocabulary. Studying word formation in Arabic is essential to trace the development of Arabic used by people in this era. This study analyzes Arabic word formation in snack products produced in Egypt. This research is qualitative research with a descriptive method. The research data was taken from several shops in Cairo, Egypt, and as many as 20 products in September. The data were collected using observation and documentation methods. One hundred ninety-seven data were selected using a simple random sampling technique. The data were analyzed using content analysis with a morphological approach regarding word formation. This study found various forms of words with the formation process of derivation, affixation, and borrowing. Based on these findings, the formation of Arabic words in snack food products in Egypt continues to develop, so this study can contribute to fulfilling the need for new word formation in Arabic.

The Influence of Social Media, Advertising and Resellers on Marketing Strategies in Increasing Sales on SME Snack Food Products Croccante Chips

The current business development requires SMEs to carry out several strategies in marketing in running their business. Based on the results of a survey conducted by BPS, around 34.10% of businesses sell via online and 65.90% by offline. This shows that the right marketing strategy will greatly affect the increase in product sales either online or offline. For this reason, this study aims to see the effect of social media, advertising and resellers in increasing sales on Croccante Chips snack SME products. The method to be used in this research is descriptive quantitative. The number of samples used was 55 respondents with an error rate of 5%. The independent variables in this study are social media, advertising and resellers (X), the control variable is the marketing mix (Z), and the dependent variable is the level of sales (Y). The results showed that there is a positive and significant relationship between social media, advertising and resellers (X) to the level of sales (Y) of 52.2%, so it can be said that the higher the influence of social media, advertising and resellers, the higher the level of product sales.

Medicinal and therapeutic properties of garlic, garlic essential oil, and garlic-based snack food: An updated review.

Garlic (Allium sativum) is an edible tuber belonging to the family Liliaceae. It has been used since ancient times as a spice to enhance the sensory characteristics of food and as a household remedy for the treatment of a variety of ailments. Garlic has been studied for its medicinal and therapeutic effects in the treatment of various human diseases for a long time. Health benefits associated with the consumption of garlic are attributed to the various sulfur compounds present in it such as allicin, ajoene, vinyl-dithiin, and other volatile organosulfur compounds which are all metabolized from alliin. Several researches in the literature have shown evidence that garlic exhibits antioxidant, antiviral, anti-microbial, anti-fungal, antihypertensive, anti-anemic, anti-hyperlipidemic, anticarcinogenic, antiaggregant, and immunomodulatory properties. The present review identifies and discusses the various health benefits associated with the consumption of garlic, its essential oil, and bioactive constituents, along with exploring the various snack-food products developed by incorporating garlic.

Business strategies of snack food product export performance: A structural equation model analysis

Over the past several years the COVID-19 pandemic has devasted Thailand’s economy while simultaneously destroying the ability of numerous snack food enterprises to sell their home-grown products domestically and to export to the broader international community. Therefore, the purpose of the research was to investigate which factors affected the export performance (XPE) of Thai One Tambon One Product (OTOP) entrepreneur snack food products. From a list of OTOP export producers, the authors used systematic random sampling across six Thai regions to select the study’s 311 export entrepreneurs. The structural equation model (SEM) analysis used LISREL 9.1 to determine the validity of the causal model and the variable interrelationships and how they affected OTOP snack food XPE. The SEM results revealed that innovative products (IPT), innovative processes (IPS), packaging design (PAD), the marketing mix strategy (MMS), and product quality (PDQ) all positively influenced XPE. Also, the total effect values for MMS, PAD, PDQ, IPT, and IPS, were 0.27, 0.22, 0.21, 0.15, and 0.05, respectively. Nine of the eleven hypotheses examined were supported, with PAD being shown to strongly influence MMS. This paper makes a significant contribution to the global discussion concerning rural poverty reduction, rural employment, and entrepreneurial handicraft export performance.

Nutritional profile of plant-based breakfast cereals and ready-to-go snack food products available in Irish supermarkets

Nutritional profile of plant-based breakfast cereals and ready-to-go snack food products available in Irish supermarkets

Nutritional Content in Snack Food: Consumer Perceptions and Behaviors

People's lifestyles encouraged them to devour the main dish in a short amount of time. It demonstrated the value of snack foods as a source of supplementary energy. To present an example of marketing agro-industry in some healthy snack foods for college student, it was necessary to understand consumer behaviors regarding sugar intake in snacking. The marketers need to understand the customer perceptions and behaviors towards nutritional content in snack foods to create healthy snack food. The aims of this study were: 1) to analyze the consumer perceptions and behaviors of nutritional content in snack food products; 2) to identify dominant factors which affect the consumption of snack food products. The study was conducted on 200 respondents of college students. Snack foods were commonly consumed by college students, who were classified as adolescents, in between substantial meals. Descriptive statistics and Principal Component Analysis (PCA) were performed. Consumer impressions on a preliminary assessment of the nutrition label, which includes sugar components, were determined using descriptive statistics. Furthermore, PCA was performed to identify the main consumer characteristics that affect snacking, allowing the impact of sugar content on snack food consumption. The results indicated that the consumers were concerned enough about eating nutritious meals. Consumers, on the other hand, rarely read nutrition labels. The "benefit" and "wants" factors were the most important elements affecting consumer snack food intake. The nutritious composition of snack foods, on the other hand, did not affect snack food consumption. The consumers were unconcerned about the sugar content in snack food.

Breakfast cereals from whole grain and Indian horse chestnut flours obtained through extrusion: Physical, mechanical and functional characteristics

The objective of this research was to optimize feed composition (whole wheat flour (WWF), whole barley flour (WBF), whole corn flour (WCF) and Indian horse chestnut flour (IHCF)) and evaluating the effects of different ratios of feed composition on the functional, physical and mechanical characteristics of extrudates. Response Surface Methodology was used to optimize the ingredients. Results found that breakfast cereals with 8.3% of WWF, 8.75% of WBF and 3.75% of IHCF had higher rehydration ratios and desirable hardness, porosity, bulk density and color as compared to other treatment samples. Increasing the whole-grain reduced water solubility index, water absorption index and surface mechanical energy. The optimum processing conditions obtained by numerical optimization for the development of breakfast cereals were 10% WWF, 10% WBF, 2.5% IHCF, and 77.5% WCF at 14% of moisture, 110ºC temperature and screw speed of 380 rpm. Therefore, the development of breakfast cereals through extrusion cooking of mixture of whole-grains and IHCF is feasible, providing the base for fiber rich healthier snack food products.

Designing an Effective Model of Advertising Campaigns for (Snack) Food Products

Designing an Effective Model of Advertising Campaigns for (Snack) Food Products

Development of a shelf-stable, gel-based delivery system for probiotics by encapsulation, 3D printing, and freeze-drying

A novel integrated manufacturing approach of encapsulation, extrusion-based 3D printing, and freeze-drying was applied to develop a shelf-stable, convenient product that maintained the viability of probiotics. The two selected strains of probiotic organisms, including Bifidobacterium lactis and Lactobacillus acidophilus, were encapsulated at 109–1010 CFU/g within 3, 5, and 7 g/100 g alginate-gelatin (A/G) hydrogels in different A/G ratios (1/2, 1/1, and 2/1). The B. lactis cell viability exceeded 109 CFU/g after 3D printing, with less than 1 log reduction throughout the integrated manufacturing process. The viability of B. lactis was maintained at a level larger than 6 log CFU/g upon 8 weeks of storage at room temperature. While L. acidophilus showed lower viability, with 106 CFU/g after printing, and up to 2.5 log reduction by the end of the integrated manufacturing processes. After freeze-drying, the 3D-printed products changed from a semi-solid to a solid-like state, confirmed by increased hardness and decreased water activity. This study demonstrated that an integrated manufacturing consisting of encapsulation, 3D printing, and freeze-drying has the potential to produce a shelf-stable, convenient snack food or supplement product that can deliver live probiotics with customized strains and dosage.

Teknologi pengolahan hasil perikanan menjadi produk makanan jajanan di Desa Sungai Geringging, Kecamatan Kampar Kiri, Kabupaten Kampar, Riau

Sungai Geringging Village is one of the fishing-producing villages in Kampar district. So far, fishery products have not been used for processing into snack products. Processing fishery products into snack products can increase the economic value of fishery products. The purpose of this community service activity is to provide science and technology to members of the Sinar Mentari Business Group, Sungai Geringging Village, Kampar Kiri subdistrict, Kampar Regency in processing fishery products into snack food products in the form of fish skin chips, fish surimi, fish sausage, and fish dimsum as well as technology for using good packaging and packing. The method used is the lecture method, discussion, and direct practice in the field about the material that has been discussed. The results of the evaluation of changes in knowledge of 10 members of the Sinar Mentari Business Group showed that 8 people (80.00%) had been able to absorb the material given with a very good predicate (A value), 2 people (20.00%) could absorb the material given. with a good predicate (B value), while those with sufficient predicate (C value) and less predicate (D value) were not found. The results of the skills evaluation carried out showed that members of the Sinar Mentari Business group had tried to process fishery products into snack food products in the form of fish skin chips, fish surimi, fish sausage, and fish dimsum as well as good packaging and packing technology. While the results of the impact evaluation carried out showed that members of the Sinar Mentari Business group who were housewives from members of the Karya Mandiri Cultivation Group had a side activity, namely processing the results of fish cultivation carried out by their husbands into snack food products in the form of fish skin chips, fish surimi, fish sausage, and fish dimsum as well as good packaging and packing technology.

Pembinaan dan peningkatan usaha pengolahan produk makanan jajanan berbasis ikan dan sagu di Desa Sungai Paku Kabupaten Kampar

Sungai Paku Village, Kampar Kiri sub-district, Kampar district, is one of the villages designated as a Village Assisted Village by LPPM, University of Riau, with the target group being women who are members of the UD business group. Mother's love. This business group was originally designed to produce fish and sago based snacks. Therefore, PKM activities are directed at fostering, developing and improving product quality that meets SNI standards. This solution will be offered to partners in order to develop their business and improve the quality of their products. The products that have been trained for several years before are fish sago noodles, meatballs, nuggets and fish snacks. Thus, this year's activity is a continuation of the activities of previous years, namely providing training to add product variants, so that PKM activities are emphasized on training on the manufacture of snack food products such as fish risoles and fish balls (fish balls). In this activity the team was accompanied by Kukerta Unri students in 2021 who were deployed in Sungai Paku Village consisting of 2 groups (the Balek Kampung Kukerta group and the Integration Kukerta group). The method of activity used is the extension and experiment method, namely processing sago and fish-based snacks (such as fish balls and risoles). with the implementation stages as follows: (1) The preparation stage, which is to approach partners and provide an explanation of the aims and objectives for carrying out PKM activities. and (2) the implementation stage, namely providing counseling and training to partners. Regarding the technology transfer for processing new variants of snacks such as fish balls and risoles. The outputs of this activity include: i) Increased public understanding of business management, ii) Identification of new business opportunities for fish-based processed products for partners, and iii) Publication on online (electronic) media in Pekanbaru Pos, as well as scientific articles for community service. seminars and publications in nationally accredited journals.

The energy and nutritional content of snacks sold at supermarkets and coffee shops in the UK.

Snacking is associated with a higher daily energy intake and dietary guidelines recommend snacks of no more than 200kcal for adults and 100kcal for children. The present study examines the energy content, nutritional quality and price of single-serving snack food products sold by major supermarket and coffee shop chains in the UK. Energy content, nutritional content and price of single-serving snack products were recorded in 2019 via the websites of 14 major chains (seven supermarkets; seven coffee shops). The mean energy content of all eligible snack products (n=2283) was 186kcal [95% confidence interval (CI)=182-190]. The mean energy content of the snack products sold at coffee shops (n=379; 282kcal [95% CI=269-295]) was significantly higher than the energy content of the snack products sold at supermarkets (n=1904; 167kcal [95% CI=164-170]). Seventy nine % of supermarket snacks exceeded energy recommendations for children and 32% for adults. In coffee shops, 91% exceeded recommendations for children and 73% for adults. Forty one % of snacks were high in fat, 42% were high in saturated fat, 39% were high in sugar and 7% were high in salt. Cheaper snack products were more likely to be of lower nutritional quality. The high proportion of snack products that do not meet public health recommendations for energy content may contribute to the association between snacking and increased energy intake. Public health measures to increase the availability and reduce the price of snack products that meet public health energy content recommendations may reduce population-level obesity.

Teknologi pengolahan hasil perikanan untuk meningkatkan perekonomian petani ikan di Desa Sungai Geringging, Kecamatan Kampar Kiri, Kabupaten Kampar, Riau

The purpose of this community service activity is to provide knowledge and technology to the community from the Sinar Mentari Business Group, Sungai Geringging Village, Kampar Kiri District, Kampar Regency, in terms of processing fishery products into snack food products in the form of fish brains, fish dragon feet, and processing methods. packing and the process of presenting the resulting product better. The method used is the method of lectures, discussions, and direct practice on how to process fishery products. The results of this evaluation found that there had been a change in knowledge of 6 members of the Sinar Mentari Business Group, which showed that 5 people (83.33%) had been able to absorb the material given with a very good predicate (grade A), 1 person (16.67 %) can absorb the material given with a good predicate (B value), while those who get a sufficient predicate (C value) and poor predicate (D value) are not found. Based on the results of this evaluation, it is known that the skill level of the members of the Sinar Mentari Business group, it turns out that they have been able to process fishery products into snack food products in the form of fish brains, fish dragon legs and the process of packing as well as the process of presenting products independently and better. Meanwhile, the impact of this activity is that the housewives of Karya Mandiri Cultivator Group members have succeeded in having side activities to help their family's economy in the form of processing fish farming products.

Effects of natural antioxidants on the palm olein quality during the heating and frying

Clean label products with natural antioxidants have always attracted great attention due to healthy benefits. In this study, the stability of palm olein oil with various natural antioxidants (cedarwood, citronella, clove, nutmeg and rosemary oil) during the heat treatment was investigated; the acidic value, conjugated diene and triene content, peroxide value, thiobarbituric acid reactive substance value and instrumental color of the palm olein oil were analyzed. Sample with nutmeg oil exhibited the highest oxidation stability. In addition, the higher the nutmeg oil concentration, the better the prevention of oil oxidation during the heat treatment. During the repeated frying with corn extrudate, nutmeg oil concentration of 4 g/kg palm olein oil was able to prevent lipid degradation. The acidic and peroxide value of the palm olein oil in the fryer was statistically similar to that of the extracted oil from the fried extrudate. Nutmeg oil can be considered as a potential natural antioxidant for industrial frying of snack food products.

Stability of ochratoxin A in oats during roasting with reducing sugars

Ochratoxin A (OTA) is a possible human carcinogen commonly occurring in many agricultural commodities, particularly in oats and their processed products. Due to its heat stability, OTA has been found in thermally processed food products including breakfast cereals and cereal grains. In this study, the reduction of OTA during roasting of oats was investigated under conditions similar to the industrial applications including addition of sugars. Oat grains were conditioned to achieve a uniform moisture content (16% wet weight basis, wb) and OTA (100 μg/kg wb). Then, the grains were roasted at 120 °C and 180 °C for 30 min and 60 min, respectively. The concentration of OTA in roasted oat-based cereals was decreased by 2–18% with increasing roasting temperature and time. The reduction of OTA was greater when oat grains were roasted with reducing sugars, i.e., glucose (11%) and fructose (15%), compared with oat-based cereal samples with no added sugar (10%). In addition, previously identified degradation products of OTA such as OTA isomer, OTα, and OTα amide were not formed during roasting. These results indicate that increased reduction of OTA in oats can be achieved by roasting with sugars, which can be readily applicable in commercial production of oat-based snack foods.

KADAR AMILOSA, TINGKAT KEKERASAN, DAN SIFAT SENSORI STICK DENGAN SUBSTITUSI TEPUNG GADUNG (Dioscorea hispida Dennst)

Stick is one type of snack that is quite popular. The public's fondness for this stick makes it one of the most widely produced snack foods. The main raw material for stick making is wheat flour, where the import of wheat flour in Indonesia continues to increase. Therefore, the effort to reduce the need of wheat flour needs to be done, among others, by substituting wheat flour with local food products such as gadung flour from gadung tuber (Dioscorea hispida Dennst). Umbi gadung contains a high enough carbohydrate that is equal to 18%, for that gadung tuber potentially as a source of carbohydrates. However, on the other hand the gadung bulb contains HCN levels. To reduce the levels of HCN on the gadung tubers will be modified making of flour gadung using cabbage fermentation extract. The purpose of this research is to know the level of amylose, the hardness level and the sensori character and the best treatment stick with the substitution of gadung flour with variation of the addition of the flour of gadung as much as 0%, 10%, 20%, 30% and 40%. The result showed that there was no significant effect (p <0.05) on the amyloose substitution level and the stick hardness, while the sensory character showed no significant effect (p> 0,05) on the substitution stick of the gadung flour. The best result of this research is stick with substitution of flour of gadung with the formulation of 10% flour of gadung with result of amylose content 58,47%, hardness 0,61N, sensory 3,20 (like) and HCN level 37,45 ppm. Top 10% gadung stick criteria are yellow-brown, fragrant aroma, crispy texture and savory taste.

Sorpsi Isotermi dan Daya Patah Pada Emping Jagung Pulut

Produksi jagung di Indonesia cukup tinggi, yaitu 18.364.430 ton dengan total luas panen 4.131.676 ha dan produktivitas sebesar 41,18% (BPS, 2010). Salah satu jenis jagung yang potensial dan banyak dikembangkan adalah jagung pulut. Jenis jagung ini sangat cocok dalam pembuatan emping jagung karena memiliki kandungan amilopektin tinggi (>80%). Emping jagung pulut banyak diproduksi oleh industri skala kecil hingga menengah sebagai produk makanan ringan. Permasalahan yang kemudian terjadi adalah penanganan pasca produksi, emping jagung memiliki kemampuan penyerapan air yang tinggi sehingga saat digoreng, tidak mekar dengan sempurna sehingga kurang enak dikonsumsi. Penelitian ini bertujuan untuk menguji persamaan sorpsi isotermi emping jagung yang memberikan perkiraan kadar air keseimbangan yang paling mendekati kadar air keseimbangan terukur. Dengan menggunakan suhu 25˚C, 30˚C dan 35˚C dengan kombinasi RH 40%, 60% dan 80%, penelitian ini menunjukkan bahwa Persamaan Henderson memberikan perkiraan perilaku sorpsi isotermi emping jagung pulut yaitu pada kondisi suhu 30˚C lebih mendekati hasil percobaan dan juga pada suhu 35˚C. Sedangkan Persamaan Chung & Pfost paling baik menggambarkan perilaku sorpsi isotermi pada suhu 25˚C. Selain itu, Penelitian ini juga bertujuan untuk mengetahui kerapuhan (daya patah) emping jagung pulut pada berbagai beberapa kondisi penyimpanan. Penelitian menunjukkan bahwa semakin tinggi RH lingkungan maka Nilai daya patah semakin tinggi pula. Kata kunci : Kadar air keseimbangan, Sorpsi isotermi, emping jagung pulut.