DAVID PLANK, A SENIOR RESEARCH FELLOW at the University of Minnesota and Managing Principal of WRSS Food and Nutrition Insights, offered valuable insights into developing keto-friendly food products in his presentation titled “Product Challenges in the Development of...
Formulating new keto-friendly protein food products presents challenges for delivering the flavor and nutrition profile expected by a discerning and expanding consumer market. Beyond the challenges of achieving the taste and texture to meet consumer appeal,...
November 13, 2014 - Protein and fiber are added to food systems for many reasons, both functional and nutritional. However, with their addition comes the need for ingredient and processing adjustments, depending on the final food and its desired characteristics, which...
"Approaches to Overcoming Protein & Fiber Challenges" was presented at the 2014 Protein Trends & Technologies Seminar by Marty Porter, Scientist, Merlin Development, Inc. Abstract: Proteins and fiber are two of the most popular ingredients with which to...
The 2nd annual 2014 Protein Trends & Technologies Seminar was held April 8-9, 2014 at the DoubleTree–Hilton Hotel, Arlington Heights, Illinois, USA. It was a resounding success with record breaking attendance and sold out sponsorships and a tabletop exhibit area....
The health benefits of fiber are many. Although benefits differ as to whether a fiber is soluble or insoluble, the benefits range from decreased risk of cancer, cardiovascular disease and diabetes to laxative effects and ability to more easily maintain weight. As...
