Vice President of Ingredient Solutions R&D MGP Ingredients Atchison, KS, United States
Description: Low net-carb or keto-friendly products, represent one of the biggest trends in the bakery sector. Advancements in ingredient formulations and baking technology made possible the reduction in net-carbs in bakery products by 85% or more. What are the secrets behind the development of these products? This presentation will provide insights on the history of low-net carb, product trends, market demand and strategies to formulate and develop low net-carb bakery products, and how to validate whether the products are actually low-net carb. The talk will also cover ingredients that can help achieve the low-net carb formulation using proteins, fibers, sugar substitutes, resistant starches and other bakery ingredients.
Classroom Engagement: Fun quizzes to provoke thoughts throughout the talk. Touch and feel the dough formulated low-net carb Product tasting- can the classroom tell the differences between low and high net-carb products?