Abstract: Consumers are becoming more conscious of their diets and are looking for healthier, clean label snacking options that are still indulgent. In this regard, there is growing demand for healthier takes on classic snacks. The global healthy snacks market was valued at USD 84.9 billion in 2021 and is projected to expand at a CAGR of 6.3% in 6 years, reaching USD 122.4 billion by 2028. Cookies, crackers, and popcorn are prime examples of classic snacks that are undergoing healthier reformulations. These snacks increasingly include healthier ingredients like nut products, seeds, and avocado oil. Many of the qualities that make these ingredients healthier, like higher levels of unsaturated fatty acids, tend to decrease the oxidative stability of the final snack product. As the use of oxidatively labile ingredients within classic snacks grows, it is important to explore how to stabilize these ingredients to extend the shelf-life of these healthy snacks while meeting consumers’ expectations. This study investigates the efficacy of natural antioxidants (i.e., rosemary extract alone and in combination with other natural antioxidants) to extend the shelf-life of cookies, crackers, and popcorn. Each experiment utilized Oxipres™ evaluation and periodic aldehyde monitoring (GC-FID) throughout accelerated shelf-life studies. Preliminary results suggest that rosemary extract extends the shelf-life of a variety of snack foods while rosemary-based antioxidant blends provide a synergistic effect that delivers a more effective antioxidant solution.
