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Recipes for efficiency.

The snack industry's big bang

"A journey of a thousand miles begins with a single step,” ancient Chinese philosopher and writer Lao Tse once said. We at Franz Haas believe that it also takes courage and vision to reach for the stars. Join us on this journey to the snack stars and become acquainted with a world full of new and innovative ideas.

 

The snack market is following new trends. An important part of our daily work is to research trends and develop new product ideas. This way we can provide you with optimal support and ensure that you have a competitive edge over the market. Our journey to the snack stars leads us to:

 

Scooper, the light and crispy snack scoop made of chickpea flour with papadum spices perfectly suits light snacking thanks to its low fat content of only 9%. It is perfect for dipping and scooping in light salsas and cream cheeses. Its new 3D shape makes it easy to stack.

 

Vigor, the energy snack enriched with beta glucan is a valuable ingredient in healthy new nutritional concepts. Suitable either for a break or while exercising, it is an all-rounder to cure those little hunger pangs. Beta glucan is believed to improve digestive function.

 

Nosh, the crispy nacho snack of the new generation is made from classic corn flour. There are no limits here to the flavor and seasoning varieties, and a fat content of just under 18% makes it a real 'lightweight' among snack products.

 

Salubrious, for those who need a gluten-free option. This snack made of millet, which is a valuable source of fiber and has a hearty flavor. In either crispy bread or snack form, it pairs best with salsas, dips and spreads.

 

All four concepts represent new trends that are currently making their way into the snack market. Their names represent their properties. Scooper stands for the shape i.e. scoop, spoon. Vigor stands for strength and pertains to physical fitness, nosh is an abbreviation for noshing or snacking, and salubrious is the gluten-free category.

 

TECHNOLOGY AND PRODUCT DEVELOPMENT

We support our customers with state-of-the-art laboratories and the expertise of our food technologists. “The new product trends are headed in the direction of innovative ingredients such as corn, millet or fava beans. But our customers are becoming more interested in local ingredients all the time as well, since the snacks should not only taste great, but they should also fulfill our customers‘ demands in terms of health, fitness and sustainability. My team and I would love to support you in developing your own custom recipe,” Andreas Clemenz, Head of Application Technology at FHW Franz Haas Waffelmaschinen GmbH offered.

 

PACKAGING AND TRANSFER TO PACKAGING

Snacks are sensitive products, and therefore they ought to be handled delicately. “Packaging and the transfer to the packaging machines are essential. Through our process expertise, we help in arranging the product efficiently and gently into the packaging,” Roland Eis, Department Head Project Planning, FHW Franz Haas pointed out.

 

BAKING

The most important thing for a crispy snack is the baking. Haas has more than 110 years of experience in manufacturing industrial baking equipment. “We use tried-and-tested techniques from our wafer production experience to be able to produce these new snacks products. With a new and optimized baking plate, there are almost no limits to how we can shape the product. The baking process requires very little fat and truly makes the snacks number one for conscientious consumers without having to compromise on enjoyment,” said Peter Keller, Managing Director, FHW Franz Haas.

 

FLAVORING

“Whether local taste options or seasonal variations, at Haas we can adapt flexibly to all trends. Whether powder, such as cheese and spice blends, or grains, such as Nori seaweed, sesame or poppy seed, the possibilities are practically unlimited. When it comes to toppings in particular, we of course rely on the expertise of the entire Haas Group. Haas-Meincke has been coming up with tried-and-tested techniques in the area of biscuit production for decades,” Peter Buczolits, Head of Engineering and Design, FHW Franz Haas added.

 

MARKETS

The new concepts have been developed for markets around the globe, particularly the United States, but also with positive response expected in Asia and Europe. Generally speaking, any market with consumer demand for healthy snacks would be a target area. Haas sees a strong trend towards gluten-free snacks and products rich in proteins. After Greek yoghurts were introduced in the U.S. for example, consumers and tests found that foods with a high protein content provided more satisfaction. 

 

YEAR OF THE PULSE

The United Nations has proclaimed 2016 the 'International Year of Pulses'. The awareness campaign influenced Haas product development and their snack concepts are based on pulses (part of the legume family), such as chickpea and fava bean. Thanks to their high protein content and high yield, pulses are a staple for humans around the world. The new concepts developed by Haas offer the perfect implementation.