Proteins and fiber are two of the most popular ingredients with which to enhance a food’s or beverage’s nutritional profile. Additionally, both categories of ingredients also possess physical and chemical properties that can positively and/or negatively impact various sensory characteristics of products. This presentation builds upon previous discussions of protein properties to look at some of the difficulties as well as benefits they offer in product formulations with a special focus on fiber-fortified foods. Real world examples of both high levels water systems, such as beverages, and low water systems, as found in baked goods and health bars, will be considered.
Marty Porter, Scientist, Merlin Development, Inc. speaking on “Approaches to Overcoming Protein & Fiber Challenges” at the 2014 Protein Trends & Technologies Seminar.