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With a growing economy, consumers are taking advantage of additional discretionary income to shift toward more premium brands and snack products. As snacks increasingly take the place of sit-down meals, they’re expected to deliver more than good taste—they must support consumers’ health goals and present a clean label. This Whitepaper by Bunge explores the role of extrusion in snack market innovation, from the use of wholesome ingredients and inclusions to the creation of unique shapes and flavors.

  • Whole grains are a top snack ingredient for nearly 60% of consumers; 37% prefer corn.
  • Snacks made from direct extrusion and pellets require precise engineering and creativity.
  • Maintaining consistent color and flavor can be challenging when using all-natural snack ingredients.