Holistic Formulation Approaches for Nutritionally Enhanced Bakery Products

We will focus on three application case studies which address the current consumer and industry trends around nutritionally enhanced products that are clean label & non-GMO. We will provide holistic formulation guidelines on how to formulate with fibers, proteins and added sugar reduction solutions. The following case studies will be reviewed (1) Added sugar reduction in cookies and cakes, (2) Protein enhancement in cookies and breads, (3) fiber enhancement in bread and baked bars.

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