Description
Presenter: Mark T. Izzo, PhD, Orafti Active Food Ingredients
Busy lifestyles and the increasing demand from consumers for meals and snacks that are quick sources of good nutrition have prompted the food industry to develop functional confections that combine both convenience and nutrition. These products utilize a myriad of ingredients to deliver specific functional as well as nutritional benefits. One of the best examples of functional confections is nutrition bars, which in many cases are traditional confection bars with altered nutritional profiles that have been repositioned. Originally such products were designed for athletes and bodybuilders. Now there are products designed to meet just about any nutritional desire or eating occasion. Although these products can be packed with nutritional benefits, good organoleptic properties are still a key consideration in the mind of a consumer. Inulin and oligofructose (o f ) are ingredients that deliver a number of important nutritional benefits to functional confections, and also contribute functional properties that enhance the shelf life and taste profile of these formulations.
