indulging snacks and healthy foods seems counterintuitive, however, 40 % of consumers are demanding functional snacks with enriched levels of antioxidants, fibers, and vitamins are increasing. One of the commonly consumed types of snacks is the baked variety which contains low-fat and preferable high fiber. Research is currently being focused on enhancing the nutritional value with the addition of fiber and protein flours into baked and extruded snacks. 

Advantages of β-glycans:

β-glycan’s are easily digestible by their enzymes β-glucanases. Scientists or food technologists have to take extra steps to prepare the β-glucan fiber to inactivate the endogenous enzyme present in the grain.  The functional properties of huitlacoche phytochemical contents are the sole reason for the bioactive properties of the resultant tortilla chips. The fortified tortilla chips were also found to have many health benefits. 

Food Research Lab can help you solve these problems related to the formulation of low-calorie snacks using bioactive compounds. FRL is for food and nutraceutical manufacturers as well as those companies involved in NPD and developing spec without manufacturing. FRL gives you the ability to improve all phases and aspects of new product development, such as original specification, ideation, shelf-life, packaging. Additionally, you can get them out to market quicker than ever before. 

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Website: https://www.foodresearchlab.com/

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