Snacking is becoming a way of life with many people. In some countries the average eating frequency is around 6 to 7 occasions per day. As a staple of life our need to eat has developed from a basic form of simply feeding our bodies with the fuel it requires, to a complicated art of presentation and taste. Combined with our intrinsic need to experiment with everything we see, touch, smell and of course taste. For many people, snack foods are a convenient means of meeting their daily nutritional requirements. People are spending more of their time and money in the world of fast foods and restaurants. The demand for the snack food in market today is splendid. There are plenty of marketing niches and slots to be filled in the snack food area. The major contents of the book are classified in different parts like snack food ingredients, product and processes of manufacturing, equipments used in manufacturing, technical functions and so on. These parts include quality control, specialized equipments, extruding equipments, packaging materials etc. This book attempts to provide the processes for the manufacture of various Snack food items which has tremendous domestic and export market. It is believes that the book may be of immense value and interest to the new entrepreneurs, research institutes, professionals, industry people and libraries.
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