Description
Presenter: Lois Baker, Davisco Foods International, Inc.
The recent popularity of low-carb or highprotein diets has resulted in the development of a variety of food products targeted to consumers following these diet regimens. Confections are traditionally very high in carbohydrates and therefore are either not consumed or are consumed in much smaller amounts by people following these diets. However, dietetic candy sales have increased as a result of the introduction of sugarfree chocolate and chocolate-based products. Enhancement of these products with pure whey proteins creates a new opportunity for food manufacturers to satisfy the dietary requirements of carbohydrate-conscious customers.More consumers are also monitoring the glycemic index of their carbohydrate choices.While whey proteins do not have a glycemic index value, they can help lower the overall glycemic impact of a food product.
