Creating the Crunch Consumers Crave: Developing Snacks with Standout Textures
Date: 26 August 2019
Participants will discover how to select the right starch for a given snack and what impact the starch will have on the food manufacturing process.
Pizza – Brittle – Beet crackers – Gluten-free pulse crackers
Coated nuts – Thin cookies
Sweet – Salty – Savory
Plant-based – Protein – Gluten-free
This is a free webinar