The demand for healthier biscuits is growing, but how do you improve nutritional value without compromising taste, texture, and shelf life? This month, we explore three key aspects of biscuit development. Fibre enrichment plays a crucial role in enhancing nutrition, but not all fibres behave the same. The right balance between soluble and insoluble fibres determines texture and shelf stability.
Protein enrichment presents a different set of challenges. To be classified as a protein source, at least 12% of a biscuit’s energy must come from protein. Different protein sources impact binding, colour, and flavour in unique ways, influencing both product structure and baking profiles.
Calorie reduction is another important focus. Replacing fats and sugars while maintaining taste and texture requires smart alternatives such as fibres and emulsifiers. By making strategic ingredient choices, it is possible to lower calorie content without compromising product quality.
This month, we delve into the best ingredients and techniques for creating healthier biscuits. Explore all insights in our blog series!