In recent years, the salty snack market has undergone a significant evolution, with a growing interest in functional products enriched with health-promoting ingredients. According to Mintel’s 2024 research1, the “Better-for-you snacks” trend is driving innovation in the sector, with consumers increasingly attentive to the nutritional value of snacks and the presence of natural and functional ingredients. In this context, nutraceutical yeasts, such as those developed by Prosol, represent a key opportunity for snack manufacturers seeking innovative and healthy solutions.

Nutraceutical Yeasts in Functional Snacks

Inactive yeasts with high protein content and yeast extracts rich in nucleotides offer numerous benefits for the snack industry. Thanks to their nutritional profile and sensory properties, these ingredients can be used to enhance both the nutritional quality and taste of salty snacks.

1. High-Quality Protein with a Complete Amino Acid Profile

According to Mintel, 35% of global consumers seek snacks with higher protein content to support a healthy and active lifestyle¹. A major challenge in the development of high-protein plant-based snacks is achieving a complete amino acid profile, as many plant proteins lack certain essential amino acids, limiting their nutritional effectiveness. Prosol’s inactive yeasts and nutritional yeasts provide a rich protein source with a well-balanced amino acid composition, making them an excellent alternative or complement to traditional plant-based proteins such as pea or soy. This enables the creation of protein-rich snacks with superior nutritional value, catering to the increasing demand for plant-based and functional foods.

2. Immune Support and Health Benefits

The interest in functional snacks is rapidly growing, with a particular focus on ingredients that support the immune system. Yeast extracts rich in nucleotides, like those developed by Prosol, are known for their role in strengthening the body’s defences and improving gut health. Including these ingredients in salty snacks provides added value to health-conscious consumers.

3. Natural Umami and Sodium Reduction

Another crucial aspect for snack manufacturers is optimizing flavours without relying on artificial enhancers. Mintel research highlights that 42% of consumers desire snacks with intense flavours but less sodium¹. Yeast extracts, thanks to their high nucleotide content, offer a natural alternative to monosodium glutamate (MSG) and enhance the umami profile of snacks such as chips, popcorn, and seasoned nut mixes.

The possibilities for using nutraceutical yeasts in salty snacks are numerous:

Protein crackers and breadsticks: enriched with autolyzed yeasts for balanced protein intake.

Gourmet popcorn: with yeast extracts for a natural umami taste without artificial additives.

Plant-based protein chips: featuring proteins from autolyzed yeasts for greater satiety.

Legume-based snacks: enhanced with nucleotides for a richer and more balanced flavor.

Integrating nutraceutical yeasts into snacks offers a concrete response to modern consumer demands for tasty, natural, and functionally beneficial products. Thanks to inactive yeasts and yeasts extracts rich in nucleotides, manufacturers can develop innovative snacks that align with global trends in health, wellness, and sustainability. With the market continuously evolving, the ingredients developed by Prosol provide a competitive advantage for those looking to differentiate themselves and meet new consumer expectations.

¹ Mintel, A Year of Innovation in the Salty Snacks and Fruit Mixes Market 2024

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