Baked goods are complex food systems. Certain sensory and physical properties such as texture, volume, shelflife and taste are expected by consumers. When met, they signal a quality product. Formulating new products is challenging, as is, but these projects become even more difficult when ingredient choices are limited to “natural” sounding options. This presentation provided insights into alternative functional ingredients as it reviews ingredient choices and the product changes they often produce, so that attendees could gain a better understanding of the tactics needed to develop better baked goods.
David Busken, R&D Manager, Oak State Products speaking on “Clean Label Baking” at the 2015 Clean Label Conference.