Snacking

Soft red winter (SRW), which is grown in the eastern third of the United States, is a high yielding wheat, but relatively low in protein, usually about 10%. SRW best provides flour for cakes, pastries, quick breads, crackers, and snack foods. This fall-seeded wheat constitutes about one-quarter of U.S. wheat exports. 

Com as com flakes, sweet com, com as various types of flour and meal, popcorn, other snacks foods such as chips, and com juice as sweeteners, com used in fermentation for beer and in the production of alcohol, and corncobs and stalks used as carriers for various chemicals and medications, as fiber sources, and for the improvement of soil condition by plowing under stalks, are some of the uses for this versatile crop. See Ref. 75 for more information on corn. 

Therapeutic foods have been developed to meet the needs of pets that have nephritic failure, allergies, thyroid problems, geriatric difficulties, and obesity. Most of these therapeutic diets are dispensed by veterinarians, though some are available in pet food outlets and human-food stores stocking pet foods. Treats are usually snacks that may be nutritionally complete or may provide a tasty morsel as a reward. The number of treat products has escalated rapidly. 

Dietary fibers are used in several food categories, including breakfast cereals, pasta, snack foods, and baked goods, as well as some pharmaceutical categories such as enteral nutritionals, bulk laxatives, and diet beverage mixes (31). The common dietary fiber additives and their sources are given (32). 

Sucrose polyesters, which are made by esterilying sucrose with long-chain fatty acids, have the physical properties of fat, but are resistant to digestive enzymes (40). Olestra, a sucrose polyester developed by Procter Gamble, was submitted for regulatory approval in May 1987. In order to faciUtate the approval process, Procter Gamble has since narrowed the scope of its food additive petition to include olestra s use only in savory and extmded snacks. 

Compounded Flavors. Liquid or dry blends of natural or synthetic flavor compounds are called compounded flavors. Most commercial preparations are available as water- and oil-soluble Hquids, spray-dried and plated powders, emulsions, and carbohydrate-, protein-, and fat-based pastes. Compounded flavors are used throughout the food industry in confections, baked goods, snack foods, carbonated beverages, and processed foods (53). 

More than half of flexible packaging is used for food. Within foods, candy, bakery products, and snack-type foods, such as potato and com chips, use well over half of flexible packaging. Cheese, processed meat, shrink wraps, condiments, dry-drink mixes, fresh meats, and fresh produce represent smaller appHcations. 

Products prepared from soy protein products and resembling chicken, ham, frankfurters, and bacon are available commercially. Soy protein isolates are used in place of milk proteins or sodium caseinate in products such as coffee creamers, whipped toppings, yogurt, and infant formulas (see Dairy substitutes). Soy protein products also are used in snacks and in baked foods. 

Edible Protein Ingredients. As of the mid-1990s only peanuts and soybeans are converted iato proteia iagredients for use ia food products. Peanuts are hydraulically pressed to remove about 55% of the oil and the pressed peanuts are then ground iato flours and sold raw or roasted for use ia baked products, snacks, and confections. 

Used in baked goods (breads, cakes, cookies, snack items), pasta products, infant formulas, milk replacers, emulsified and coarsely ground meat items, meat analogues, dietary foods, and soup mixes and gravies. 

Soybeans. Soybeans are not eaten raw because they are too hard and have an unpalatable grassy—beany flavor. Small amounts are roasted and salted for snacks. Nut substitutes for baked products and confections are also manufactured from soybeans. Larger amounts are used in Oriental foods, some of which are increasingly popular in the United States. 

A commercially interesting low calorie fat has been produced from sucrose. Proctor Gamble has patented a mixture of penta- to octafatty acid ester derivatives of sucrose under the brand name Olestra. It was approved by the FDA in January 1996 for use as up to 100% replacement for the oil used in preparing savory snacks and biscuits. Olestra, a viscous, bland-tasting Hquid insoluble in water, has an appearance and color similar to refined edible vegetable oils. It is basically inert from a toxicity point of view as it is not metabolized or absorbed. It absorbs cholesterol (low density Hpoprotein) and removes certain fat-soluble vitamins (A, D, E, and K). Hence, Olestra has to be supplemented with these vitamins. No standard LD q tests have been performed on Olestra however, several chronic and subchronic studies were performed at levels of 15% in the diet, and no evidence of toxicity was found. No threshold limit value (TLV), expressed as a maximum exposure per m of air, has been estabhshed, but it is estimated to be similar to that of an inert hpid material at 5 mg/m. ... 

Colorless Foods. The principal use of color additives in food is in products containing Htde or no color of their own. These include many hquid and powdered beverages, gelatin desserts, candies, ice creams, sherbets, icings, jams, jeUies, and snack foods. Without the addition of color to some of these, eg, gelatin desserts and soft drinks, all flavors of the particular product would be colorless, unidentifiable, and probably unappealing to the consumer. 

Provision of drinking and snack facilities (i.e. tea-preparation sink, vending machine, automated snack bar, etc.) ... 

This makes Snack Bar feel more like it s operating a water authority than a bar. (They might have to do meter readings past a certain hour.)... 

The house cocktail—known as the Snack Bar—was developed by Krim Boughalem, an owner, who was once a waiter at Bouley and bar manager at Daniel. Mr. Boughalem opened and sold Boughalem, a bistro on Bedford Street. Snack Bar is his new venture, with Nick Tischler, a chef with whom he worked at Bouley. 

Mr. Boughalem, whose hair brushes his collar, understands how to be casual without forfeiting the formalities that make a drink a cocktail and not a glass of punch. The Snack Bar s vodka, with a light twist of the taste of lemon (the restaurant infuses its own in a big picnic jar at the bar), strikes tart to grapefruit s sweeter acidity. Creme de framboise, a raspberry liqueur, is soured slightly by a mash of fresh raspberries. This is science, not kids in the kitchen. 

The Snack Bar has sparkling wine in it, too, to make it lively, a little conversational. The bar uses Vin du Bugey Cerdon, a rose. Mr. Boughalem recommended also trying any effervescent white, including Champagne. 

Snack Bar garnishes the pitcher with a slice of grapefruit, like a Mediterranean sun. You might drink until it goes down in the evening the house cocktail isn t wearing a watch, and it s as sensual as tropical weather. 

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