Working with Nutritional Ingredients for Health-Conscious Consumers

Whether it’s watching their weight, reducing their sugar intake, boosting their protein, getting more fiber, or a combination of the above, consumers can succeed in meeting health goals with the right snack or baked treat. Producers simply need to keep in mind that shoppers expect a lot from such products, including a delightful taste, acceptable texture, and more.

Working with better-for-you ingredients can be challenging for producers of baked goods and snack foods. Replacing ingredients in a recipe can alter several aspects of the final product or potentially cause production issues in the future.

In this roundtable article from Snack Food & Wholesale Bakery, KPM's Products & Applications Manager Lena Bosc-Bierne shared her thoughts on how prioritizing quality control when working with functional and nutritional ingredients can go a long way in improving product consistency and saving costs.

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