The American Egg Board (AEB), speaking at this year’s International Food Technologists expo held June 2-5 in New Orleans, shared ways to incorporate out-of-shell egg products into snacks that satisfy demand for protein and clean labels.
The proteins in a formulation can drastically impact the quality and texture of gluten-free baked goods and therefore must be selected wisely, suggest researchers.
The rare sugar D-psicose may be an ideal substitute for sucrose,
and have the added benefits of boosting antioxidant activity and
boosting shelf-life, say Japanese researchers.