Functional ingredients provide multiple benefits to snacks and baked goods (Snackfood & Wholesale Bakery)
Joyce Friedberg – Functional ingredients provide multiple benefits to snacks and baked goods Fats, oils, starches, fiber, dough conditioners and texturizers all serve critical functional roles in snacks and baked goods, particularly maintaining the quality of the product throughout the desired shelf life. As consumers demand cleaner labels, more health-and-wellness benefits and better sustainability, product developers face a wide range of functional ingredient challenges. Luckily, the latest generation of functional ingredients are more than up to the task, often serving multiple roles in the product matrix. Advanced fats With the industry directive to eliminate trans fat, there is a shift to oils…