What is the right seasoning application for your savory snacks?

Think of seasoning and coating of savory snacks as the icing on the cake.

The right application method will greatly affect the taste and look of the end product.

It’s come down to a balance of elements: the right amount of flavour applied to the base product, good adhesion of flavouring to the base product and the right application method to get the end product desired.

The most common seasoning systems used in savoury snacks include:

• Conveyor based dry application
• Drum based single-stage
• Drum based two-stage
• Drum based slurry

Single Stage: Dry

Are used on products that have natural tack; flavouring adheres easily to the product.

(Click picture to watch video)

Heat and Control Fastback on-machine Seasoning System

Product is passed through drum system.

What Products?

• Fried potato chips and crisps
• Fried pellet snacks
• Oil popped popcorn
• Corn Chips

Two Stage: Oil and Dry

The Spray Dynamics two-stage coating system provides consistent, uniform application of liquid and dry coatings on extruded, baked, frozen, and fried products.

Are used on snacks that do not have natural tack; flavour does not adhere easily to the product. The oil application provides a base for the dry flavouring to adhere to.

Product is passed through drum system when both applications occur.

What Products?

• Tortilla chips
• Mini rice cakes or other dry puffed products
• Air popped popcorn
• Baked chips and crisps
• Extruded snacks

Slurry

A thick emulsion of oil and flavouring. For coating types that require more oil than seasoning.

Spray Dynamics Slurry Spray System

Generally the oil content is more than 60% of the slurry weight.

Product is passed through drum system.

Note: You can also include “dry” application for additional flavour profie after the slurry process.

What Products?

• Extruded snacks
• Air popped Popcorn
• Puffed snacks