Principal Michael Kalanty, LLC SAN FRANCISCO, CA, United States
Description: Are your customers part of the growing demographic that takes Probiotics? Do they know the majority of live probiotics are killed by heat and stomach acid? The surviving few that reach The Gut need nourishment. The Gut's food group of choice is PREBIOTIC FIBERS!
Today's consumers look for functional ingredients when making food choices. Prebiotic Fibers are acid- and heat-resistant. By fortifying breads and baked goods with Prebiotics, you promote the link between diet and health while responding to customer needs.
High fiber inclusions and fermented grains are two make-up techniques that can bring Prebiotics to your bakery inventory. Dried commercial products are also available to provide Prebiotics and are easy to add to your formulations.
And let's not forget about taste! The competition for texture and flavor excellence is fierce. Identify and target the aroma, flavor, and texture attributes complemented by Prebiotics.
Learn tools to speak knowledgeably about this important nutrition trend. Analyze your portfolio to learn which products are best complemented by Prebiotics' sensory profile. See the baking techniques and commercial products that will bring Prebiotics to your breads and baked goods.
Classroom Engagement: This seminar is a fast-paced overview designed to hit the main points of interest facing manufacturing, R&D, marketing, and content creators seeking to include nutritional health into their baked goods inventory. Audience surveying is used to give immediacy during the first part of the seminar: TRENDS: Know Your Customer Base. In the second part, The Microbiome, I use Q&A to the audience to create a common understanding of what the microbiome is, what it is not, and to clarify some misconceptions about it. In the third part, Fermentation, audience members will be asked to cite specific techniques they use to control fermentation within their manufacturing facilities. In the fourth part, I will demonstrate (using a short video), the process for creating a natural prebiotic (substrate) on the bench and adding prebiotics to yeasted bread formulas. In the conclusion, I will survey some of the available prebiotic products available for easy addition to existing formulas. I will deliver an overview of the sensory aspects of bakery items that respond especially well when prebiotics are added to different formulations.