The Production Impacts of Manufacturing Better-for-You Baked Goods
Arnaud Dubat, Business Development Director for KPM, chats with former FE Editor Derrick Teal about how the better-for-you consumer trend continues to impact food manufacturers, particularly manufacturers of baked goods.
For various reasons, consumer trends have shown a growing demand for healthier food product options, particularly for baked goods and snacks. Food brands respond by reformulating products and introducing new "better-for-you" calorie-limited products to remain relevant.
Reformulation is challenging, but recipe formulators can rely on advanced technology to help address these challenges. For example, dough and flour analyzers can speed formula development, and the data they yield can shorten baking trials and balance ingredients when decreasing starch levels or adding protein.
Once formulas move to the production line, in-line analyzers help operators fine-tune the process. The goal is to maintain product mouthfeel, texture, appearance, and quality as formulators create better-for-you treats that appeal to the new consumer.
In this podcast with Food Engineering Magazine, Arnaud Dubat, Business Development Director for KPM Analytics, shares helpful guidelines and opportunities for baking companies to learn more about how these healthy ingredient alternatives can influence their product formulations.
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