Generality
Fonzies (or better twisties ) are a type of corn-based snack that is part of the "cheese puffs" (puffed corn snack) group.
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The fonzies are produced from a blend of processed corn, rice, wheat and water, placed inside a machine known as a "rotating head extruder" or "random extruder". This device cooks the mixture by exploiting the combination of high temperatures and pressure, while forming the pieces that will become the snack only after definitive cooking (drying).The process essentially involves heating and compressing the mixture, followed by the subsequent passage through a small opening. Initially, the high pressure inside the extruder prevents the evaporation of the water contained in the mixture, despite the high cooking temperatures; as soon as the mixture comes out of the small openings of the die, a sudden drop in tension occurs and this causes the product to expand by rapid evaporation. In this way, this process gives the fonzies a characteristic texture and appearance, with a knotty surface and a "squiggly" shape (which could be interpreted as "irregular"). The segments are then passed in the oven, flavored and seasoned with vegetable oil.
The fonzies are distributed worldwide, often with different names. For example, fonzies is the Italian name of the snack that in most of the world (except for New Zealand and Malta) is called twisties.
Snacks Type Fonzies, Dixi, Chips Chips - Recipe for Making them at Home
X Problems with video playback? Reload from YouTube Go to Video Page Go to Video Recipes Section Watch the video on youtubeIngredients and Nutritional Composition
The fonzies (the Italian ones) are produced starting from a mixture made with: corn semolina, vegetable fats, hydrogenated vegetable oils, 5% powdered cheese, whey powder, flavorings, salt, yeast extract and flavor enhancers sapidity (monosodium glutamate, disodium guanilate, disodium inosinate). However, we invite you to check this information on the label, as the ingredients of the fonzies, and the consequent nutritional analysis, could be changed with respect to the last revision of the article.
The nutritional characteristics of the fonzies are summarized in the table below.
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Fonzies are salty foods that fall into the junk-food snack category. As such, they have a nutritional profile of questionable relevance and their consumption should be marginal, as well as occasional.
The caloric intake of fonzies is high, mainly due to their extreme lack in water (value not shown in the table). This compromises above all the satiating capacity, which is why a single portion (estimated by the company itself at around 23.5g) hardly allows to counteract the appetite. Among other things, this water defect also affects the total water requirement in the diet, which should be around 1ml / 1kcal (approximately 2000ml / day); to suffer from this lack could be above all elderly and sportsmen.
This excess caloric is mainly due to the richness in fats. To be honest, carbohydrates (basically complex) are quantitatively superior, but their abundance could easily be contextualized in a healthy and balanced diet; on the contrary, over 30g of lipids per 100g constitute an energy and divisional breakdown.
In addition to being in excess, fonzies fats are of questionable quality. The saturated chains of energy molecules reach almost 50% of the total, while to comply with the guidelines they should remain around 25%. It should also be specified that among the ingredients the words "hydrogenated vegetable oils", which is well known, represent a potential source of fatty acids in "trans" conformation, therefore harmful to health.
Proteins are present, but in a lower way than the other two energy macronutrients. On 100g of edible part the fibers are abundant, although it is good to keep in mind that the average portion corresponds to about ¼.
The nutritional detail of the vitamins and mineral salts is not available, but it is reasonable to think that, due to the double thermal treatment of production, all the thermolabile molecules (for example the vit C) are inevitably compromised. The only exception is sodium, which is also abundantly present, which makes fonzies contraindicated for people with primary arterial hypertension.
Containing whey and melted powdered cheese, this snack is not suitable for feeding allergens to its proteins and lactose intolerant. Moreover, it is possible that they contain traces of gluten, an element not tolerated by celiacs; last but not least, the occurrence of finding peanut fragments, responsible for allergic reactions, even serious ones on hypersensitive (quite widespread).
The fonzies are not foods suitable for the nutrition of the overweight person, of the diabetic, of the hypertriglyceridemic, of the hypertensive and in general of those affected by the metabolic syndrome. The average portion corresponds roughly to that recommended by the company (<25g).
History
In 1950, entrepreneur Isador Magid of Melbourne imported a "Rotary Head Extruder" from the United States. He founded the company "Twisties" and, in an attempt to create a new snack, he began experimenting with corn. Unfortunately he was unsuccessful and in 1955 he decided to sell the car and the brand to Monty Lea of "Darrell Lea" for $ 12, 000.
Monty and his brother Harris further experimented with the machine, also using rice and various aromas; that was how the twisties gained popularity in Australia. Some of the company's first successes were attributable to promotional activity, which included advertising the product on the "Graham Kennedy and Bert Newton's TV show", in Melbourne (among other things, the twisties were one of the very first products advertised on the program). After the vain attempt to launch them in the UK and the competition for shelf space in Australia, the Lea brothers decided to sell the "Twisties" brand to "Smith's Snackfood Company".
In the 1990s, the texture of the twisties was modified, giving it a smoother finish; this change may have coincided with the acquisition of "The Smith's Snackfood Company" by "Frito-Lay".
The twisties were originally available only with the taste of cheese, but later they were also offered to the "chicken" and "wicked cheddar zig-zag" flavors, which became a definitive part of the product line. In various countries different tastes were also marketed such as: "toffee", "pomodoro" and "salmone teriyaki".
In Italy, the fonzies were distributed starting from the early 1980s. The name was chosen by the distribution company (the "Ferrero") citing the nickname of the protagonist of a famous American series entitled "Happy Days" (Fonzie, diminutive of Fonzarelli). In 2001, the "Ferrero" sold the brand to the "Saiwa".
International variants
The twisties are also well present on the Italian market with the name of fonzies (brand: Modeléz). Unlike the original ones, the fonzies consumed in the Bel Paese have a pale yellow color, as the dough is not pigmented by means of a food additive (typical of the original twisties).
Although the fonzies market is entirely Italian, the production plants (of LU Snack Foods GmbH) are located in Germany. In the GCC countries (Gulf Cooperation Council - Saudi Arabia, Kuwait, Bahrain, Qatar, UAE and Oman), the twisties are sold under the name "Fonzie", produced by "Kraft Malaysia".
In Australia, in the early 1970s twisties with the flavor of “pancetta” were marketed for a short period; however, they did not have the desired success and were withdrawn from the market after a year.
The New Zealand twisties are different from the Australian ones and, only with the taste of the cheese, are produced by "Bluebird Foods Ltd". They are less consistent than the Australian and their shape is more lumpy. In New Zealand, the "Australin Smith" variety is not available.
In the last ten years, with respect to the initial promotions, twisties / fonzies advertisements have almost completely stopped in the world. The biggest (and most expensive) twisties / fonzies advertising campaign ever faced was that of 1982-1983 (called Twisties Jumper) with Lillian Darrell, a very famous movie and theater actress.
