DEVELOPMENT OF NEW SNACK PRODUCTS WITH INCREASED PROTEIN SHARE

Inovacije su značajne za uspjeh svakog poslovanja. Razvoj novih proizvoda i komercijalizacija istog ključne su za konkurentnost na tržištu. Snack proizvodi daleko su poznati prehrambeni proizvodi koji doradom mogu pratiti svjetske trendove na području prehrane. Opisani su mogući proizvodni procesi za razvoj novih proizvoda, također su generirane ideje o spoju baza: krumpirovih pahuljica, zelene leće i pira s dodacima koji imaju veći postotak energetskog udjela koji dolazi od proteina: sojino brašno, brašno slanutka, mungo i pinto grah, proso, kukuruzna krupica, spirulina, nutritivni kvasac, ječam, smeđa riža, amaranth, heljda i quinoa. Ideje o proizvodima pokazuju mogućnost proizvodnje snacka koji će moći istaknuti prehrambene tvrdnje „izvor proteina“ ili „visok sadržaj proteina“ ovisno o sadržaju proteina, te svojim karakteristikama privući potrošače.Innovations are essential for the success of any business. The development of new products and their commercialization are keys to market competitiveness. Snack products are well-known food products that can be upgraded to follow world trends in the field of nutrition. Possible production processes for the development of new products are described, ideas are also generated on the combination of bases: potato flakes, green lentils and spelt with additives that have a higher percentage of energy share coming from protein: soy flour, chickpea flour, mundo and pinto beans, millet, cornmeal, spirulina, nutritional yeast, barley, brown rice, amaranth, buckwheat and quinoa. Product ideas show the possibility of producing a snack that will be able to highlight the nutritional claims of "protein source" or "high protein content" depending on the protein content, and with its characteristics attract consumers