MARKET ANALYSIS OF SNACK PRODUCTS AND PROSPECTS FOR THE USE OF PLANT-BASED RAW MATERIALS IN THEIR PRODUCTION
Keywords:
vegetable raw materials, snacks, healthy food
Abstract
The article provides an overview and discusses the prospects of using plant-based raw materials in snack production, considering current trends in the food market. It emphasizes the importance of quality and nutritional value of food products in the context of increasing interest in healthy lifestyles among the population. The utilization of plant-based raw materials in snack production offers numerous benefits for consumer health and the environment. The reduction of saturated fats and trans fats content contributes to improved cardiovascular health. Plant-based raw materials are also rich in vitamins, minerals, and antioxidants, which support immunity and maintain healthy skin, hair, and nails. Additionally, the use of plantbased raw materials helps reduce the negative environmental impact by conserving resources and energy, thus reducing emissions and preserving biodiversity. This approach to snack production also fosters the development of agriculture and local economies. The analysis highlights the impact of using plant-based raw materials on agricultural development and support for local farmers, promoting sustainable economic growth and reducing dependence on imported raw materials. The possibility of expanding product variety and market potential through innovative approaches to producing new snacks based on plant-based raw materials is also discussed, meeting the needs of different consumer categories. Further research is deemed necessary for optimizing technological processes, improving product quality, and addressing standardization and regulatory issues. The successful implementation of plant-based raw materials in snack production requires in-depth study of technologies and their adaptation to achieve optimal results. Technologies should ensure product quality, preservation of beneficial properties of raw materials, and maintenance of snack flavor profiles. This approach will enable manufacturers to create high-quality and competitive snacks based on plant-based raw materials. Overall, the general conclusions indicate the significant potential of using plant-based raw materials in snack production to enhance health, stimulate agricultural development, and promote sustainable food production.
References
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19. Shapar R. O., Husarova O. V. (2017). Analiz innovatsiinykh tekhnolohii dlia vyrobnytstva fruktovykh chypsiv [Analysis of innovative technologies for fruit chips production] Promyslova teplotekhnika. – T. 39, № 3. – S. 53-59. [in Ukrainian]
20. Sharif, M. K., Rizvi, S. S. H., & Paraman, I. (2014). Characterization of supercritical fluid extrusion processed rice–soy crisps fortified with micronutrients and soy protein. LWT – Food Science and Technology, 56(2), 414–420. http://dx.doi.org/10.1016/j.lwt.2013.10.042
21. Shulha A. V., nauk. kerivnyk Bobel I. M. (2021). Rozroblennia orhanichnykh tomatnykh snekiv z yikh vprovadzhenniam v proekti zavodu prodtovariv v m. Vasylkiv Kyivskoi oblasti : kvalifikatsiina robota ... mahistra : 181 Kharchovi tekhnolohii [Development of organic tomato snacks and their implementation in a food production plant project in Vasilkov, Kyiv region: qualification work ... of the Master of Science degree in Food Technology]. – Kyiv. – 169 s. [in Ukrainian]
22. Strelchenko, L. V., Burlaka, T. V., Pisarev, M. V., Dubkovetskiy, I. V., Bandurenko, G. M., Malezhyk, І. F. (2015). Innovative method of drying fruit and vegetable raw materials. International scientificconference of young scientists and students NUFT «Scientific achievements of young people − solving theproblems of human nutrition in the XXI Century». Part 2. Kyiv, 178
23. Vovchenko, I. V., Zheludenko Yu. V., Bomko I. V., nauk. ker. Pasichnyi V. M. (2012). Vyrobnytstvo vialenykh miasnykh snekiv z vykorystanniam teksturoutvoriuiuchykh napovniuvachiv [Production of dried meat snacks using texture-forming fillers] Naukovi zdobutky molodi po vyrishenniu problem kharchuvannia liudstva u XXI stolitti : materily 78 NK molodykh uchenykh, aspirantiv i studentiv. K.: NUKhT. – Ch. 1. – S. 234-236. [in Ukrainian]
24. Werle O.C., Dubelaar C., Zlatevska N., Holden S.S. (2019). Might bigger portions of healthier snack food help? / Food Quality and Preference Volume 71. P. 181–184.
25. Yankovskyi R. V., Stepanova T. M. (2023). Aktualni zasady tekhnolohii snekovoi produktsii funktsionalnoho spriamuvannia [Current principles of functional snack food technology] Naukovyi visnyk TDATU. – Zaporizhzhia. – Vyp. 13, T. 2. – S. 1-11. https://doi.org/10.31388/2220-8674-2023-2-20 [in Ukrainian]
26. Yankovskyi R. V., Stepanova T. M. (2023). Perspektyvnist zastosuvannia funktsionalnykh inhrediientiv na osnovi kultyvovanoi hrybnoi syrovyny v tekhnolohii snekiv [Prospects for the use of functional ingredients based on cultivated mushroom raw materials in snack technology] Visnyk Sumskoho natsionalnoho ahrarnoho universytetu : naukovyi zhurnal. – Ser. «Mekhanizatsiia ta avtomatyzatsiia vyrobnychykh protsesiv» Sumskyi natsionalnyi ahrarnyi universytet. – Sumy : SNAU. – Vyp. 1 (51). – S. 88-93. [in Ukrainian]
27. Yevseitseva O. S., Yushchenko A. V. (2012). Analiz rynku snekovoi produktsii Ukrainy [Analysis of the snack food market in Ukraine] Visnyk Kyivskoho natsionalnoho universytetu tekhnolohii ta dyzainu. – № 6 (68). – C. 357-362. [in Ukrainian]
28. Zbarovska A. Yu., nauk. kerivnyk Bobel. I. M. (2021). Rozroblennia snekiv z bobiv mash z yikh vprovadzhenniam v proekti zavodu kharchovykh kontsentrativ v m. Chernivtsi Chernivetskoi oblasti : kvalifikatsiina robota ... mahistra : 181 Kharchovi tekhnolohii [Development of snacks from mung beans with their implementation in the project of the plant of food concentrates in Chernivtsi, Chernivtsi region : qualification work ... Master's degree : 181 Food Technologies]. – Kyiv. – 152 s. [in Ukrainian]
29. Zhvava, M. V., Levkivska T. M. (2021). Rozshyrennia asortymentu snekovoi produktsii na osnovi rybnoho farshu [Expanding the range of snack products based on minced fish] Innovatsiini tekhnolohii rozvytku u sferi kharchovykh vyrobnytstv, hotelno-restorannoho biznesu, ekonomiky ta pidpryiemnytstva: naukovi poshuky molodi : materialy Vseukrainskoi naukovopraktychnoikonferentsii zdobuvachiv vyshchoi osvity i molodykh uchenykh, 8 kvitnia 2021 r. – Kharkiv : KhDUKhT. – Ch. 1. – C. 73 [in Ukrainian]
30. Zorina O. I., Popov V. V., Morozov O. M. (2019). Marketynhovi doslidzhennia rynku snekovoi produktsii [Market research of snack products market] Mizhnarodnyi naukovyi zhurnal "Internauka". Seriia : Ekonomichni nauky. – № 10. – S. 67-72. https://doi.org/10.25313/2520‑2294‑2019‑10‑5271 [in Ukrainian]
2. Altaf, U., Hussain, S. Z., Qadri, T., Iftikhar, F., Naseer, B., & Rather, A. H. (2020). Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-020-04628-7
3. Asare, E. K., Sefa-Dedeh, S., Afoaka, E. O., Sakyi-Dawson, E., & Budu, A. S. (2010). Modelling the effects of feed moisture and ingredient variations on the physical properties and functional characteristics of extruded sorghum-groundnut-cowpea blends using response surface methodology. International Journal of Food Engineering, 6(4). https://doi.org/10.2202/1556-3758.1974
4. Awolu, O. O., Oluwaferanmi, P. M., Fafowora, O. I., & Oseyemi, G. F. (2015). Optimization of the extrusion process for the production of ready-to-eat snack from rice, cassava and kersting’s groundnut composite flours. LWT – Food Science and Technology, 64(1), 18–24. http://dx.doi.org/10.1016/j.lwt.2015.05.025
5. Çelen S. (2019). Effect of Microwave Drying on the Drying Characteristics, Color, Microstructure, and Thermal Properties of Trabzon Persimmon. Foods. №8 (2),P. 2-19. https://doi.org/10.3390/foods802008
6. Dorokhovych A. M. (2014). Bezghliutenovi boroshniani kondyterski vyroby dlia ditei khvorykh na tseliakiiu [Gluten-free flour confectionery for children with celiac disease] Kharchova i pererobna promyslovist. №9. [in Ukrainian]
7. Kuianov Yu. Yu., Tymchak D. O. Martela Yu. D. (2020). Perspektyvy vyrobnytstva snekiv z plodiv khurmy [Prospects of producing snacks from persimmons] Novatsii v tekhnolohii ta obladnanni hotelno-restorannykh, kharchovykh i pererobnykh vyrobnytstv: Mater.mizhnar. nauk.-prakt. internet -konf. (24 lystopada 2020 r.-Melitopol)/pid zah. red. V.M. Kiurcheva. – Melitopol : TDATU. –s.165-167. [in Ukrainian]
8. Levkivska, T. M., Benderska O. V., Pysariev M. H. (2020). Perspektyvy vykorystannia morkvy u vyrobnytstvi naturalnykh snekiv [Prospects of using carrots in the production of natural snacks] Vcheni zapysky Tavriiskoho natsionalnoho universytetu imeni V. I. Vernadskoho. Seriia: Tekhnichni nauky. – Tom 31 (70), № 3., Ch. 2. – S. 55-60. https://doi.org/10.32838/TNU-2663-5941/2020.3-2/10 [in Ukrainian]
9. Levkivska, T. M., Dushchak O. V. (2022). Vykorystannia imbyru pry vyrobnytstvi snekovoi produktsii [The use of ginger in the production of snack products] Novitni dosiahnennia biotekhnolohii : materialy VI Mizhnarodnoi naukovo-praktychnoi konferentsii, 22–23 veresnia 2022 r. – Kyiv : NUKhT. – S. 60-61. [in Ukrainian]
10. Malezhyk I., Dubkovetskiy I., Bandurenko H., Levkіvska T., & Strelchenko L. (2016). The study of features of control of technological process for receiving the apple snacks. eureka: Life Sciences, (6), 17-23. https://doi.org/10.21303/2504-5695.2016.00245
11. Marengo, Mauro, Hannah F. Akoto, Miriam Zanoletti, Aristodemo Carpen, Simona Buratti, Simona Benedetti, Alberto Barbiroli, Paa-Nii T. Johnson, Esther O. Sakyi-Dawson, Firibu K. Saalia, and et al. (2016). "Soybean-Enriched Snacks Based on African Rice" Foods 5, no. 2: 38. https://doi.org/10.3390/foods5020038
12. Matsuk Yu. A., Marchenko I. M., Pasichnyi V. M., Marynin A. I. (2018). Obgruntuvannia tekhnolohii snekiv z vykorystanniam miasnoho sushenoho napivfabrykatu [Substantiation of snack technology using dried meat semi-finished product] Naukovi pratsi Natsionalnoho universytetu kharchovykh tekhnolohii. – T. 24, № 5. – S. 189-194. https://doi.org/10.24263/2225-2924-2018-24-5-23 [in Ukrainian]
13. Meinlschmidt, P.; Sussmann, D.; Schweiggert-Weisz, U.; Eisner, P. (2016) Enzymatic treatment of soy protein isolates: Effects on the potential allergenicity, techno functionality, and sensory properties. Food Sci. Nutr. 4,11–23.
14. Miranda, D. V., Rojas, M. L., Pagador, S., Lescano, L., Sanchez-Gonzalez, J., & Linares, G. (2018). Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties. International Journal of Food Science, 2018, 1–9. https://doi.org/10.1155/2018/7120327
15. Molokanova L. V., Oreshyna O. O. (2011). Khimichnyi sklad vitchyznianykh miasnykh snekiv [Chemical composition of domestic meat snacks] // Naukovyi visnyk Poltavskoho universytetu ekonomiky i torhivli. Seriia : Tekhnichni nauky. – 2011. – № 1. – S. 119-124. [in Ukrainian]
16. Palchyk A. A., Melnyk O.Iu. (2019). Udoskonalennia tekhnolohii chipsiv z vykorystanniam alternatyvnykh vydiv boroshna [Improving chip technology using alternative types of flour] [Elektronnyi resurs] ISCIENCE.IN.UA «Aktualnye nauchnye yssledovanyia v sovremennom myre» : sbornyk nauchnуkh trudov . – Pereiaslav-Khmelnytskyi. – Vyp. 11(55), Ch. 2. – S. 122-127. [in Ukrainian]
17. Pasichnyi V. M., Heredchuk A. M., Moroz O.O., Yastreba Yu. A. (2015). Doslidzhennia faktoriv prolonhatsii terminiv zberihannia miasnykh i miasomistkykh produktiv [Investigation of factors for extending the shelf life of meat and meat products]. Naukovi pratsi Natsionalnoho universytetu kharchovykh tekhnolohii. T. 21, № 4. S. 224—230. [in Ukrainian]
18. Reshetilova T. B. (2015). Marketynghovi doslidzhennja: pidruchnyk [Marketing research: a textbook]: [Elektronnyj resurs] / M‑vo osvity i nauky Ukrajiny, Nac. ghirn. un-t. Elektron. tekst. dani. Dnipropetrovsjk: NGhU.357 s [in Ukrainian]
19. Shapar R. O., Husarova O. V. (2017). Analiz innovatsiinykh tekhnolohii dlia vyrobnytstva fruktovykh chypsiv [Analysis of innovative technologies for fruit chips production] Promyslova teplotekhnika. – T. 39, № 3. – S. 53-59. [in Ukrainian]
20. Sharif, M. K., Rizvi, S. S. H., & Paraman, I. (2014). Characterization of supercritical fluid extrusion processed rice–soy crisps fortified with micronutrients and soy protein. LWT – Food Science and Technology, 56(2), 414–420. http://dx.doi.org/10.1016/j.lwt.2013.10.042
21. Shulha A. V., nauk. kerivnyk Bobel I. M. (2021). Rozroblennia orhanichnykh tomatnykh snekiv z yikh vprovadzhenniam v proekti zavodu prodtovariv v m. Vasylkiv Kyivskoi oblasti : kvalifikatsiina robota ... mahistra : 181 Kharchovi tekhnolohii [Development of organic tomato snacks and their implementation in a food production plant project in Vasilkov, Kyiv region: qualification work ... of the Master of Science degree in Food Technology]. – Kyiv. – 169 s. [in Ukrainian]
22. Strelchenko, L. V., Burlaka, T. V., Pisarev, M. V., Dubkovetskiy, I. V., Bandurenko, G. M., Malezhyk, І. F. (2015). Innovative method of drying fruit and vegetable raw materials. International scientificconference of young scientists and students NUFT «Scientific achievements of young people − solving theproblems of human nutrition in the XXI Century». Part 2. Kyiv, 178
23. Vovchenko, I. V., Zheludenko Yu. V., Bomko I. V., nauk. ker. Pasichnyi V. M. (2012). Vyrobnytstvo vialenykh miasnykh snekiv z vykorystanniam teksturoutvoriuiuchykh napovniuvachiv [Production of dried meat snacks using texture-forming fillers] Naukovi zdobutky molodi po vyrishenniu problem kharchuvannia liudstva u XXI stolitti : materily 78 NK molodykh uchenykh, aspirantiv i studentiv. K.: NUKhT. – Ch. 1. – S. 234-236. [in Ukrainian]
24. Werle O.C., Dubelaar C., Zlatevska N., Holden S.S. (2019). Might bigger portions of healthier snack food help? / Food Quality and Preference Volume 71. P. 181–184.
25. Yankovskyi R. V., Stepanova T. M. (2023). Aktualni zasady tekhnolohii snekovoi produktsii funktsionalnoho spriamuvannia [Current principles of functional snack food technology] Naukovyi visnyk TDATU. – Zaporizhzhia. – Vyp. 13, T. 2. – S. 1-11. https://doi.org/10.31388/2220-8674-2023-2-20 [in Ukrainian]
26. Yankovskyi R. V., Stepanova T. M. (2023). Perspektyvnist zastosuvannia funktsionalnykh inhrediientiv na osnovi kultyvovanoi hrybnoi syrovyny v tekhnolohii snekiv [Prospects for the use of functional ingredients based on cultivated mushroom raw materials in snack technology] Visnyk Sumskoho natsionalnoho ahrarnoho universytetu : naukovyi zhurnal. – Ser. «Mekhanizatsiia ta avtomatyzatsiia vyrobnychykh protsesiv» Sumskyi natsionalnyi ahrarnyi universytet. – Sumy : SNAU. – Vyp. 1 (51). – S. 88-93. [in Ukrainian]
27. Yevseitseva O. S., Yushchenko A. V. (2012). Analiz rynku snekovoi produktsii Ukrainy [Analysis of the snack food market in Ukraine] Visnyk Kyivskoho natsionalnoho universytetu tekhnolohii ta dyzainu. – № 6 (68). – C. 357-362. [in Ukrainian]
28. Zbarovska A. Yu., nauk. kerivnyk Bobel. I. M. (2021). Rozroblennia snekiv z bobiv mash z yikh vprovadzhenniam v proekti zavodu kharchovykh kontsentrativ v m. Chernivtsi Chernivetskoi oblasti : kvalifikatsiina robota ... mahistra : 181 Kharchovi tekhnolohii [Development of snacks from mung beans with their implementation in the project of the plant of food concentrates in Chernivtsi, Chernivtsi region : qualification work ... Master's degree : 181 Food Technologies]. – Kyiv. – 152 s. [in Ukrainian]
29. Zhvava, M. V., Levkivska T. M. (2021). Rozshyrennia asortymentu snekovoi produktsii na osnovi rybnoho farshu [Expanding the range of snack products based on minced fish] Innovatsiini tekhnolohii rozvytku u sferi kharchovykh vyrobnytstv, hotelno-restorannoho biznesu, ekonomiky ta pidpryiemnytstva: naukovi poshuky molodi : materialy Vseukrainskoi naukovopraktychnoikonferentsii zdobuvachiv vyshchoi osvity i molodykh uchenykh, 8 kvitnia 2021 r. – Kharkiv : KhDUKhT. – Ch. 1. – C. 73 [in Ukrainian]
30. Zorina O. I., Popov V. V., Morozov O. M. (2019). Marketynhovi doslidzhennia rynku snekovoi produktsii [Market research of snack products market] Mizhnarodnyi naukovyi zhurnal "Internauka". Seriia : Ekonomichni nauky. – № 10. – S. 67-72. https://doi.org/10.25313/2520‑2294‑2019‑10‑5271 [in Ukrainian]
Published
2024-07-19
How to Cite
Cherniakov, V. A., & MelnykО. Y. (2024). MARKET ANALYSIS OF SNACK PRODUCTS AND PROSPECTS FOR THE USE OF PLANT-BASED RAW MATERIALS IN THEIR PRODUCTION. Bulletin of Sumy National Agrarian University. The Series: Mechanization and Automation of Production Processes, (2 (56), 108-113. https://doi.org/10.32782/msnau.2024.2.15
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