Description
Akshay Arora, Business Scientist, Global Protein Development, Ingredion. Presented at the 2018 conference
Consumers are increasingly considering health while making food purchases. There is growing evidence that protein intake promotes optimal health. Not surprisingly, the protein fortification trend has grown and continues to transcend product categories. For confectionary, which is primarily prized for indulgence, the addition of protein can potentially benefit the category by creating more consumer choices. However, incorporating protein into confections for a nutritional boost is often not a straightforward exercise. Besides cost, manufacturers need to make two-fold considerations. The foremost decision pertains to “what sort” and “how much” protein to add. Nutritional metrics that help distinguish dietary proteins from varied sources and enable claims will be discussed. Secondly, the addition of protein to an application can alter its taste and textural attributes. This often necessitates making suitable formulation and processing adjustments. A toolbox approach for developing protein-based confectionery will be presented with specific examples.
