According to the “2022 Sustainability Survey” conducted by Asefapre, all those surveyed have reduced the presence of salt, fat, and chemical additives following market demand. This is why we observe an important evolution in flavoring equipment for snacks.
The production of “healthy” snacks is one of the current trends in the food sector. Snack manufacturers are committed to reducing salt and fat.
On the one hand, the law establishes maximum amounts of salt, sodium, and fat that snack manufacturers must comply with. For example, Spanish legislation establishes a maximum salt content of 5% on dry substance for puff snack. On the other hand, there are internal limits for product to have the desired flavor.
Snacks trends
In recent years, the consumption of “healthy” snacks has increased, which supposes a significant reduction of salt and sodium in its content. We know that sodium is essential for the production of snacks, however, high sodium content causes health problems.
The solution is to limit and control with maximum precision the amounts of salt, sodium, and fat in the process of making snacks.
The sector of snacks has evolved. If in the past, the salt was added by eye and to the taste of the person in charge of flavoring the appetizers, while now there is an internal control. We are talking about quality laboratories, which adjust the levels of salt, sugar, fat. Actually worrying for society. Therefore, this is reflected in the products to be commercialize.
That is why the needs of customers have changed. And the equipment has to adjust not only to current trends and diverse production needs, but also to offer simplicity of use and autonomy.
Capacity of Flavouring equipment
Aroma teams have to be more autonomous and provide to customer with all possible information about production levels and possible online errors.
The aroma equipment with Flavors Technologies® technology gives the possibility of adjusting all the seasonings to the customer’s needs with high precision that can be later tested in internal laboratories.
- Various augers are available to dose from low aroma productions, such as salt, which is dosed around 1.2 – 1.6%, to higher aroma productions – 10%.
- The amount of aroma to provide is controlled by the equipment’s weighing system. The system calibrates and weighs the product automatically. This functionality allows us to have access to production data at all times, as well as make process changes.
- It is constantly self-verifying and if a problem arises, it is automatically alarmed and the manufacturer chooses what to do with the production through pre-established options. You can even set the time when the alarm goes off in case something has gone wrong.
All these data of Kg/h of product and % aroma are accessible to any authorized user. In addition, through the new communication systems, it is possible to have the information in real time on the smartphone, tablet or computer. The system allows communication with an ERP or SCADA system in order to upload or view work orders. Also providing remote access to the control screen.
At TAV we are in a continuous process of evolution of our flavoring and snack transport systems. Our commitment is to guarantee the client the best functioning of the system, with maximum precision and simplicity of use.
