FEBRUARY 20247EDITORIALFEBRUARY - 22 - 2024, Vol - 04, Issue - 03 ( ISSN 2836-1970)Published by ValleyMedia, Inc. Editorial StaffAva GarciaDavies MedowsJohnson Heller Joshua Parkersales@foodbusinessreview.comeditor@foodbusinessreview.commarketing@foodbusinessreview.comEmailVisualizerHenry SmithManaging EditorFood Business Review Visit www.foodbusinessreview.comCopyright © 2024 ValleyMedia, Inc. All rights reserved. Reproduction in whole or part of any text, photography or illustrations without written permission from the publisher is prohibited. The publisher assumes no responsibility for unsolicited manuscripts, photographs or illustrations. Views and opinions expressed in this publication are not necessarily those of the magazine and accordingly, no liability is assumed by the publisher thereof.TO SUBSCRIBE TOVian IsaacStanley MartinStanley MartinManaging Editoreditor@ foodbusinessreview.comDisclaimer: *Some of the Insights are based on our interviews with CIOs and CXOsInnovations in Low Carb Bread ManufacturingIn recent years, the demand for low carb options has surged as more individuals prioritize health-conscious choices in their diets. Among the many dietary trends, low carb diets have gained significant traction for their purported benefits in weight management, blood sugar regulation, and overall well-being. In response to this growing demand, the food industry has been continually innovating, particularly in the realm of low carb bread manufacturing.Traditionally, bread, a staple food in many cultures, has been notorious for its high carbohydrate content, often posing a challenge for those adhering to low carb diets. However, advancements in food science and technology have enabled manufacturers to develop innovative approaches to produce low carb bread without compromising taste or texture.One of the most notable advancements in low carb bread manufacturing is the use of alternative flours and fibers. Almond flour, coconut flour, flaxseed meal, and psyllium husk are just a few examples of ingredients that have gained popularity for their low carb profiles and ability to mimic the texture of traditional wheat flour. By incorporating these ingredients into bread formulations, manufacturers can significantly reduce the carbohydrate content while maintaining a satisfying mouthfeel and taste.Nevertheless, the latest innovations in low carb bread manufacturing represent a significant step forward in providing consumers with healthier alternatives to traditional high carb bread. As awareness of the health benefits of low carb diets continues to grow, we can expect to see further advancements and improvements in the coming years, ultimately empowering individuals to make informed choices about their dietary habits.In this edition, we have featured EQUII. The company is breaking the barrier in nutrition and taste by creating health-forward staple foods, starting with bread and other bakery products. A food technology company, EQUII has developed a line of signature protein-rich breads, powered by their innovative and versatile high protein baking blends.
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