A growing number of studies show consumers stay fuller for longer and eat less after a fiber and protein-enriched snack.
Jan Charles Hansen and Joern Gravgaard explain why baked nutrition bars are a good opportunity, how to make them and what to add to get healthier products with a great taste and texture.
The popular nutrition bar is now a good business proposition for industrial bakers.
On-pack health and nutrition claims are strictly controlled in the EU. Here’s what’s possible.
Wholemeal and protein are a difficult combination in industrial bread. An unexpected solution can make it work for the weight management market.
Biscuits and muffins may lead to fewer daily calories if they are a source of protein and fiber. We look at the recipe issues and how to overcome them.