Great emphasis is placed on food developers to address the many needs of consumers from gluten-free product applications to whole-grain alternatives of our favorite foods. As we strive to meet the needs of consumers, many challenges arise. Replacing gluten structures for non-gluten alternatives presents its own challenges while boosting protein content in products requires its own toolkit to create a successful product. This presentation focused on the use of novel ingredients such as whole grains and pulse flours to help assist in meeting new product trends in breakfast cereals, pasta, extruded snacks, instant noodles as well as several gluten-free products.
Heather Maskus MSc, Project Manager, Pulse Flour Milling and Food Applications, Cigi (Canadian International Grains Institute) speaking on “Formulating On-Trend Products” at the 2016 Protein Trends & Technologies Seminar.