Manufacture Of Snacks Research Articles

Pendampingan Pembuatan E-Commerce untuk Produk Makanan IKM Majelis Taklim Wirausaha Basthah

Majelis taklim entrepreneur Basthah is an IKM which is engaged in the manufacturing of snacks and several types of handicraft products. The women who are members of the Taklim Entrepreneurial Council Basthah are residents in the area around Jangli Permai, Semarang City. Basthah's entrepreneurial taklim council tries to help the economy of these mothers by developing small and medium-sized industries, especially in the manufacture of snacks such as donuts, chips, and other snacks, as well as some handicrafts. Marketing of these products is also still done manually, Basthah's entrepreneurial taklim assembly has not used technology assistance or can be said to be online marketing. There are several stages of the implementation method that will be used in making an online marketing system, namely the informational stage, the tool preparation stage, the mentoring and e-commerce development stage, and the report generation stage. The online marketing system is an e-commerce based website. The website uses 2 supporting applications, namely wordpress and woocommerce applications. Wordpress application to support website systems and woocommerce applications to support e-commerce systems. The e-commerce-based website will help the mothers of the majelis taklim entrepreneurs of Basthah to use e-commerce-based technology.

Nutritional values of ready-to-eat snacks available in the Indian E-market—a comparative study based on the health star rating system

BackgroundThe popularity of ready-to-eat (RTE) foods has increased globally, especially among children, because they are readily available, convenient, tasty, and have attractive packaging designs. The number of packaged foods, drinks, and snacks has risen in the Indian market, and the presence of less-healthy packaged products is a significant cause of overweight and diseases related to diet. The Health Star Rating (HSR) System, initiated by the Australian and New Zealand governments, was designed to rank these packaged products based on fat, sugar, energy, salt, and other nutritional compositions. The study assessed the nutritional value of RTE snacks currently available in the Indian e-market using the HSR system.MethodsThis comparative study analyzed the nutritional values of RTE snacks from November 2022 to February 2023. The data were extracted from the Indian e-market, namely Amazon Fresh, Flipkart Grocery, and Big Basket, using specific keywords. The HSR system has been used to evaluate and compare the healthiness of RTE snacks, using a star rating scale of 0.5 stars = bad to 5 stars = excellent. The study assessed 294 RTE products, including chips, cocoa-based snacks, and baked snacks, with a price range of INR 50 and below.ResultsThe findings revealed that the mean HSR was low (1.46) stars [SD 0.63] out of (5) stars for the studied products, with significant concerns about high levels of energy, sugar, sodium, and saturated fat. Additionally, the study observed a limited utilization of fruits, vegetables, nuts, and legumes (FVNL) in the market products.ConclusionThe study highlights the unhealthiness of snack products available in the Indian e-market due to high levels of sugar, salt, and fat. These snacks also lack FVNL as nutritious ingredients. The data extracted can underscore public health concerns, highlight the importance of consumer awareness, and help snack manufacturers develop healthier snacks for society.

Financial Analysis on Yankershop Food Co., Ltd

With the gradual liberalization of China's epidemic policy, China's retail consumer industry is also recovering. Yankershop is a well-known company in China that specializes in snack manufacturing and sales. Yankershop's share price showed a rapid upward trend in both the second half of 2022 and the beginning of 2023, which means Yankershop perform well in this period and investors in the market show their confidence in this company. In FY2022Q3Yankershop's ROE reached 22.81%, which is an absolute leader in the snack industry. This article first analyzes the current situation of China's leisure snack industry and combines it with the situation of Yankershop. After that, this article analyzes Yankershop's business conditions through the company's overall introduction, accounting policy confirmation, and accounting analysis. At the same time, the results of Yankershop's sales channel reform and product strategy reform are mentioned in this article. These two reforms can partly explain Yankershop's good performance. Finally, analyze and reveal the future profitability of Yankershop and possible risks.

A Study of the Corporate Design Packaging of Malaysia’s Processed Food

Through the analysis of visual elements, the study identifies how the packaging designs comply with the Malaysian authority’s regulations while remaining attractive to potential consumers of the product. This study also factors in the incorporation of entrepreneurial design that matches market-driven requirements from a local product perspective, specifically how the packaging’s graphics images, fonts, and colours are presented to consumers. In-depth interviews were conducted with two food industry experts in Malaysia and further supported with content analysis on visual elements of 17 samples of durian snack packaging by three expert graphic designers. The findings showed that the snack manufacturers had made the labelling design on the packaging monotonous. This study urges the authority can take into consideration relaxing the following three components of the labelling: (1) graphic images, which do not have to be realistic images; (2) for typography and size of fonts, such as the “serving suggestion” which has to be in san serif fonts and with a minimum of 10 points font size, this information can be removed from the label of the packaging and placed into a QR code, as it can reduce the display information’s space on the product label, same goes to the secondary texts. (3) Ease the restriction of the requirement of colour contrasted on the product itself and background, allowing the young designers to unleash their creativity on it, as it can attract those young consumers who emphasised the outer appearance of the packaging in purchasing.

Surimi for snacks: physicochemical and sensory properties of fried fish snacks prepared from surimi of different fish species

Surimi has been traditionally used as the main ingredient in gelling foods, such as imitation crab sticks. However, it can also be used to manufacture snacks without gelling properties. To assess the properties of surimi as a snack ingredient, we prepared fried fish snacks with different surimi grades of Alaska pollack (AP) and threadfin bream (TB) and evaluated their quality characteristics. AP had significantly higher protein and gel strength values than TB did. Regarding color, TB showed significantly lower lightness (L) values and higher redness (a) and yellowness (b) values than AP did, consistent with the appearance of a brown color. TB had significantly lower hardness values, higher thickness expansion, and higher oil content than AP did. Hardness was found to be positively correlated with gel strength and negatively correlated with oil content. In the micro-structure images, more blistering was formed in TB, indicating higher expansion and crispiness. In the sensory evaluation, TB showed higher overall sensory acceptance than AP did, which is the result of its high color content, crispiness, taste, and aroma. Principal component analysis of the electronic nose and tongue revealed that the samples were clearly separated. In particular, TB had more aromatic components than AP in the electronic tongue. Our findings indicate that gel strength, which determines the quality properties of surimi, does not need to be considered in snack manufacturing. In fact, surimi with low gel strength is a more suitable ingredient for snack manufacturing.

МАРКЕТИНГОВІ ДОСЛІДЖЕННЯ ПОВЕДНІКИ СПОЖИВАЧІВ СНЕКІВ

Тask statement. The purpose of the article is Marketing research of consumer behavior and preferences of snacks on the market of Ukraine. The method of researching the set goals is questionnaire. Based on the obtained data, a model of snack consumer behavior is formed. Research results. Consumer preferences when choosing snacks were studied and it was established that the most popular types of snacks are: sweet snacks, seeds, chips and crackers. According to the results of the survey, consumers consider sweet and salty as the most favorite flavors of snacks. The most significant factors influencing the choice of snack consumers were identified: price, taste and quality. Research has proven that for most consumers of snacks, price is of significant importance. Therefore, snack manufacturers need to constantly develop and implement measures to improve pricing policy. According to respondents, Internet advertising, word-of-mouth radio, and point-of-sale advertising are effective channels of advertising. The main goal of communication activities, according to the respondents, is information. The majority of respondents can purchase a product under the influence of certain communication measures. In the course of the study, it was found that consumers most often buy snacks in large retail organizations, stores near the house, as well as in kiosks and roadside cafes. The possibility of offering natural fruit and vegetable chips to the market was studied and it was established that the majority of respondents will buy new types of fruit and vegetable chips. Conclusion. Based on a thorough analysis of the survey results, a model of the behavior of snack consumers was developed. It should be noted that marketing research of consumer behavior should be carried out on a permanent basis. Only such a detailed study of consumer behavior will allow businesses to retain their consumers and turn them into regular customers, increasing their level of satisfaction, engagement and loyalty.

Development of technology of snacks with different types of breading for fast food enterprises

The object of this study is snack technologies for various types of gluten-free breading for "Fast food" ERI format. It has been determined that snacks are gaining more and more demand in restaurants of the "Fast food" format. From the point of view of a balanced diet, snack products for fast food are rich in cholesterol with increased amounts of sugar, salt, and gluten protein. In the course of technological testing, components for dry breading were selected: rice flour, extruded oatmeal and corn flakes, sesame seeds. For the manufacture of snacks, the main raw material was chosen – shrimp meat, poultry, soft cheese "Brie". To give the snacks more refined and rich tastes, spices were used: turmeric and ground paprika. For the most part, the technologies are designed for freezing and subsequent heat treatment (deep-frying). According to this, the specificity of the development of two-layer breading was investigated, namely the development of the "Klyar" semi-finished product and dry breading. The composition of the "Klyar" semi-finished product includes cold-swollen starch "Cold Swell", which is able to quickly swell and form a colloidal suspension. Due to the functional properties of starch "Cold Swell", the cycle "freezing – heat treatment" took place without significant heat loss. With a starch content of 3.5 % in the breading composition, during their cutting, homogeneity of the main product and breading was observed. Carrying out technological testing, it was determined that the starch content is 3.5 %, the losses during heat treatment are up to 8.0 %, thereby confirming that the properties of starch do not only bind but also hold moisture. During the study of microbiological indicators, it was determined that frozen snacks are capable of withstanding long-term storage for up to 90 days at a temperature of 18...– 24 °C.

Evaluation of the implementation of the halal assurance system for mininori products at cv panda food, special region of yogyakarta

Halal is one of the essential requirements for seasonal consumers in consuming food products. CV Panda Food is one of the snack manufacturers that requires a halal certification for products to be distributed. This observation aims to determine whether the raw materials used have received a halal certificate and to analyze the suitability of the Halal Assurance System (SJH) application based on the HAS 23000 standard. The methods used in data collection are observation, interviews, direct practice, documentation, and literature study. The evaluation was carried out by checklist analysis and adjusted to 11 HAS 23000 LPPOM MUI requirements. The results are that all raw materials have received Halal approval from the MUI. After conducting a suitability analysis of the CV Panda Food Halal Assurance System implementation, there are still deficiencies; the requirement that must be corrected first are written procedures for critical activities, training, halal management team, and halal policies.

Devising nanotechnology for vegetable cryofrozen enrichers with biocomponents and the natural protein healthy snacks containing them

This paper reports the development of nanotechnology for processing vegetables (spicy and carotene-containing ones) into frozen cryoadditives – enrichers with biologically active substances (BAS), as well as natural protein health snacks containing them. An innovative method proposed for obtaining vegetable nano additives involves the use of deep processing of raw materials. The method is based on a complex effect exerted on raw materials by cryo-processing and cryomechanodestruction, making it possible not only to preserve the BAS of fresh vegetables but also to transform them into a nanostructured form in order to fully reveal the biological potential of the raw materials. The resulting nano additives made from vegetables have no analogs. The BAS mass fraction in the produced frozen cryoadditives is 3.0...3.2 times larger than that in the starting fresh raw materials. Vegetable-based cryoadditives that are used in the manufacture of snacks are not only the BAS carriers but also perform the functions of structure-forming agents, gel-forming agents, colorants, thereby making it possible to produce high-quality health products and eliminate the need for food additives. Applying the vegetable-based frozen cryoadditives enrichers with biocomponents has made it possible to devise a new generation of natural protein snacks for healthy eating. The protein base used included nano additives made from legumes (peas) and soft salt cheese, which are distinguished by a high content of complete protein and are easily digestible. The new protein-vegetable snacks differ from conventional ones in the high content of β-carotene, phenolic compounds, tannins; 100 g of the product may satisfy about 30 % of the daily protein needs. The devised snacks are a new type of natural wellness products that are made without the use of artificial food additives and are recommended for industrial production.

Planning an experimental technology of expanded snacks

In this paper we analyse the state-of-the art production of extruded snack foods. We described the properties of the raw materials used for manufacture of snacks and suggested methods to study the chemical composition of raw materials and finished products. We retrofitted a single screw extruder by feeding carbon dioxide at a pressure of up to 4.0 MPa to the final part of the apparatus which allowed us to reduce the treatment time and to improve the quality of products. The obtained kinetic dependence values helped develop the optimal operating conditions for the modified extruder. The established kinetic dependence allowed us to find out the relationship between temperature and pressure in the pre-matrix zone of the single screw extruder and determine the expansion ratio of extruded product depending on the outlet area of the extruder die within 2.0-2.8·10−4 m2. The obtained optimal parameters of the technology of multicomponent blend extrusion with a blend moisture of 30%, a screw speed of 11 rps and a pressure of 4.5 MPa helped determine the required properties of expanded porous-textured snacks with an expansion ratio up to 300%. A method for production of a new kind of extruded nut-added snacks was developed which formula includes inexpensive by-products of high nutrition value.

The targeting of preschoolers, children, adolescents and adults by the Canadian food and beverage industry on television: a cross-sectional study.

Unhealthy food advertising can negatively impact children's food preferences and nutritional health. In Canada, only companies participating in the self-regulatory Children's Food and Beverage Advertising Initiative (CAI) commit to limiting unhealthy food advertising to children. We analyzed food advertising from 182 Canadian television stations in 2018. A principal component analysis explored patterns of advertising by 497 food companies and their targeting of preschoolers, children, adolescents, and adults. Chi-square analyses tested differences in the volume of advertising between target age groups by heavily advertising food companies and by CAI-participating and non-participating companies. In 2018, Maple Leaf Foods, Boulangerie St-Méthode, Exceldor Foods, Goodfood Market and Sobeys advertised most frequently during preschooler-programming. General Mills, Kellogg's, the Topps Company, Parmalat and Post Foods advertised most frequently during child-programming, while Burger King, McDonald's, General Mills, Kellogg's and Wendy's advertised most frequently during adolescent-programming. CAI-participating companies were responsible for over half of the food advertising broadcast during programs targeted to children (55%), while they accounted for less than half of the food advertising aired during programs targeting preschoolers (24%), adolescents (41%) and adults (42%). Statutory food advertising restrictions are needed to limit food companies' targeting of young people on television in Canada. Novelty: Advertising from fast food restaurant chains dominated television programming targeted to adolescents in 2018. Advertising from breakfast cereal, candy, and snack manufacturers dominated television programming targeted at children in 2018. Over 100 Canadian and transnational companies contravened broadcast restrictions on advertising to preschoolers in 2018.

Snacks and Snacking: Impact on Health of the Consumers and Opportunities for its Improvement

Snacking is the most common social activity throughout the world. People often snack on various types of foods including, fried foods, dried foods, junk foods and beverages of various kinds. The snack manufacturing industry is now becoming a key food industry throughout the world. These snack products could be classified into various types based on the raw material used and the technique used in their manufacturing. Snacking has a dual impact on human health. It helps in controlling hunger and may help reduce excess calorie intake. On the otherhand, it can lead to obesity, diabetes, cardiovascular diseases and hypertension, if consumed uncontrolably and prepared with unhealthy ingredients. Thus, understanding the role of snack and development of healthy snack is equally necessary to determine the appropriate status of snack and snacking product in the human diet. The present review aims to classify the various types of snacks into different categories based on the ingredients and techniques used. It also highlights the impact of snacks on human health and research progress made to develop healthy snacks.

Determination of fumonisin B1 and B2 in corn products

An analytical method using immunoaffinty column and HPLC was developed for determination fumonisins in corn and corn products. The detection limits for fumonisin B1 (FB1) and fumonisin B2 (FB2) were 0.03 ppm and 0.07 ppm, respectively. Spiked FB1 in dried corn (kernel and flour), fresh corn, corn snack and corn flake are at 0.2-3.0 ppm level, with recovery ranged from 79.2-108.8% and relative standard deviation (RSD) of 2.9-21.9%. FB2 spiked under the same condition as FB1 had recovery ranges of 70.0-106.0% and RSD of 4.7-20.0%. A total of 76 samples were collected, including 20 dried corn (kernel or flour), 5 fresh corn, 15 corn snacks, 10 corn flakes, 5 corn starch, 5 canned corn from commercial markets and 16 raw corn materials were purchased from corn snack manufacturers. From the total 76 samples, 11 samples (14.5%) were detected with FB1 and/or FB2. Seven samples of corn were at 0.05-0.13 ppm level, 1 fresh corn with 0.15 ppm, 2 corn snacks with 0.5 and 0.16 ppm, respectively, where as 1 corn raw material was at the 0.09 ppm level. The highest contamination was only 0.16 ppm. Nevertheless, no fumonisin was detected in corn flake, corn starch and canned corn samples.

Snack foods from brewing waste: consumer-led approach to developing sustainable snack options

PurposeUsing a consumer-led approach, the purpose of this research is to examine how consumers perceive new cereal-based snack food concepts using healthy brewers spent grain (BSG) as a sustainable and functional ingredient.Design/methodology/approachIn-depth laddering interviews based on means–end chain theory were conducted with 40 healthy snack consumers in Dublin, Ireland.FindingsFour hierarchical value maps (HVM) representing data from each snack concept dimensions were generated. The results identified the crispy crackers concept as the most promising for further development, followed by crispy sticks with dip, fruity biscuits and twisted breadsticks. Consumer cognitions regarding the crispy sticks with dip and fruity biscuits were more dominantly associated with a hedonic orientation, while crispy crackers and twisted breadsticks were more strongly associated with health- related dimensions. The HVMs also identified factors which could potentially prevent the acceptance of these snacks. Although consumers displayed a level of environmental consciousness regarding the perceived packaging type, outcomes also showed that the environmental benefit of using BSG in foods is not viewed as a means to attain a desired end state in the consumers’ mind. Our findings also suggest the rich protein content of BSG is not considered relevant in the context of a cereal snack product.Practical implicationsBSG is an abundant, low-cost, nutritious waste material which is available globally in large quantities. This study provides new actionable consumer insights with important implications for snack manufacturers regarding the design and development of cereal snack foods containing this healthy by-product.Originality/valueThis study contributes to a limited body of literature by illustrating which product characteristics are considered important for consumers when selecting healthy, cereal-based snack foods using BSG as an ingredient.

Elaboration of a production planning system for a snack manufacturing company

A Production Planning System was made for a snacks’ production Company by the development of a MRP system in order to increase the present production and to meet the demand. The methodology used was Material Requirement Planning (MRP) that basically consists in a logic system able to manage and control material requirement planning based on a number of pieces, components and material needed for manufacturing, in other words, it is a production planning system. The outcome of the Project has been an application with MRP features, with complements such as line balance, purchasing Budget of raw materials, among other things. The application relies on protection of information and backup by the same. The executable application of MRP system has contributed to reduce 50% the production breach at the company, as well as reducing waste in a 40%, idle time in a 50% and raw material costs in a 25%, achieving the stated goal.

Analisis Pengendalian Kualitas dan Pengembangan Produk Wafer Osuka dengan Metode Six Sigma Konsep DMAIC dan Metode Quality Function Deployment di PT. Indosari Mandiri

PT. Indosari Mandiri is an industrial company engaged in the manufacture of snacks. Problems that are being faced by PT. Indosari Mandiri is currently the number of defective products in flat wafer products, especially in Osuka wafer products. The number of product defects in the production process for one shift is an average of 30%. The current defect condition is very far from the tolerance of company defects which is 15%. To overcome these problems, Six Sigma methods are used. Six Sigma consists of Define, Measure, Analyze, Improve and Control (DMAIC). In the Define stage, the wafer osuka production process is defined and the Critical to Quality (CTQ) is determined. From the CTQ identification, there are several types of defects in the product, each of which is tough, the sheet is not full, dirty, broken, broken and peeled off. In the Measure stage, Six Sigma is calculated and determine the sigma level. In the Analyze stage, analysis of defect selection is done with a causal diagram or fishbone diagram, and the most dominant defects obtained are in the Creaming and Cutting section. The Improve stage is done by the Quality Function Deployment (QFD) method, to listen to the voices of loyal consumers of Osuka Wafer products. At the control stage, the input is only given to the company regarding the quality improvement of the osuka wafer product so that defective products can be suppressed. In this study it was concluded that improvements in the creaming and cutting process area need to be done immediately, in line with the QFD method that requires repairs to the area to improve or meet consumer desires.

Risk/benefit evaluation of traditional and novel formulations for snacking: Acrylamide and furfurals as process contaminants

Novel alternatives for snacking contain ingredients such as pseudo-cereals, roots or legumes, which offer health-related benefits to consumers. Alternative technological processes have been introduced within the snack industry that encompass valued sensorial characteristics and improve nutritional quality of the new formulations. However, the impact of the novel formulations on the exposure to process contaminants must also be carefully evaluated. The present study investigated the occurrence of acrylamide, hydroxymethylfurfural (HMF) and furfural in novel formulations and compared this with that seen in traditional snacks. Some novel snacks presented high levels of acrylamide, specifically chips with a potato-based dough (1252–1393 μg/kg) and chips made from other vegetables (carrot chips: 958 μg/kg; beet chips: 908 μg/kg). These samples demonstrated concentrations that exceeded those observed in traditional snacks (44–671 μg/kg). The average values of HMF and furfural in the novel formulations were also significantly higher than traditional ones (approximately 2.5- and 3-fold, respectively). The snack manufacturing industry should consider the nutritional and sensorial improvements gained through the application of alternative technological process or the addition of health-promoting ingredients in the design of innovative snacks. This must be considered alongside toxicological aspects which reduce the content of process contaminants.

Örgütsel Yaratıcılığı Arttırmak için Öneri Geliştirme Sistemi: Atıştırmalık Üretim Sektöründe Bir Uygulama - Suggestion Development System To Increase Organizational Creativity: A Practice In Snacks Production Sector

It is an important requirement to consider employee involvement in improvements to operational activities in today's business environment, where the concepts of innovation and continuous improvement play an increasingly greater role in the development and sustainability of businesses. It is important for every employee to think creatively about the work they are doing, the products they produce, business operations, business sense, product quality, organizational climate, work environment and suggestions for those who work in a business where they are dreaming. At the same time, this will contribute to improving the sense of belonging by affecting job satisfaction positively in employees. There are lots of studies on creativity in literature however there is not enough studies about suggestion development system. Similarly, while many large-scale businesses are voicing their successes thanks to suggestion development system, the extensity of the system is very low. The aim of this study is to understand the concept of creativity and the system of suggestion development that develops organizational creativity. In the first part of the work, the concepts of creativity, prejudice and individual and organizational creativity are included. In the second part, what is the suggestion development system and how it is applied. In the implementation section, the process of establishing a Suggestion Development System in an enterprise operating in the snack manufacturing sector was included. It has been mentioned that activities are carried out in the direction of planning of the process, the passing of life, dissemination and sustainability. In the conclusion section, it was aimed to contribute findings to the academicians and businesses who want to do similar studies by presenting findings obtained without working.

김스낵 제조시 도라지 첨가량에 따른 반죽액의 품질 특성

This study was examined the quality characteristics of dough liquid according to the additional ratio of Doraji in seaweed snack manufacturing. Firstly, the results of Doraji type (dry & powder) were as follows: Carbohydrates 77.57~79.29, crude protein 9.10-9.25, crude fat 0.96~1.33 and calories 355...

THE EVALUATION OF EIGHT PILLARS TOTAL PRODUCTIVE MAINTENANCE (TPM) IMPLEMENTATION AND THEIR IMPACT ON OVERALL EQUIPMENT EFFECTIVENESS (OEE) AND WASTE

In this global era where the level of competition is higher, in addition to the influence of the suitable marketing strategy is also required strategy from the side of production/productivity. PT. XYZ is a company engaged in the manufacturing of snacks especially biscuits. The problem that often occurs in this company is the number of biscuits that are not in accordance with the standard and the production does not reach the target set because the machine suddenly breaks down frequently. To overcome the problems PT. XYZ then choose to implement the Total Productive Maintenance (TPM) strategy. This study aims to evaluate the implementation of 8 TPM Pillars and measure the effects on manufacturing performance in the form of Overall Equipment Effectiveness (OEE) and Waste. This study uses questionnaire-based survey method. The number of samples distributed is 40 units. Which returned and filled 33 questionnaires and which is worth to be processed as many as 30 samples. Then tested the validity and reliability of data using SPSS program. Validity critical value R = 0.361 for n = 30 and error rate 5%. For reliability test, R value = 0.60 was selected. From the validity test, there are 7 items of questions that are not valid so it is not included in the next process. For the reliability test of the questionnaire is quite reliable with the value of Cronbach's alpha of 0.811. From the CFA analysis, only 6 of 8 TPM pillars are significant while for manufacturing performance only OEE variable is significant. Correlation between 8 Pillars of TPM and manufacturing performance is Strong enough with a value of R = 0.862, which also means 74.3% (R2) variable manufacturing performance can be explained/influenced by variable 8 Pillar TPM and 26.7% the rest by other variables.