Formulating new food products with a high-protein and keto-friendly profile presents unique challenges for delivering the flavor and nutrition profiles expected by a discerning and expanding consumer market. Beyond the challenges of achieving the taste and texture to meet consumer appeal, complicated regulatory hurdles need to be addressed to properly label for protein content and claims. Insights into these issues were discussed on a practical basis for product developers and manufacturers. This presentation focused on a case study involving on the development of almond-based products for this target market. Additionally, the range of nutrition profiles which legitimately fit a keto-friendly profile were reviewed.
David Plank, PhD, Managing Principal, WRSS Food & Nutrition Insights; and Senior Research Fellow, Department of Food Science and Nutrition, University of Minnesota speaking on “Development Challenges: Protein & Keto-Friendly Foods” at the 2019 Protein Trends & Technologies Seminar.