Lucas Westphal, Senior Bakery Scientist
Increasing the level of fibre in a product offers significant potential for reducing its ‘calorie density’. In this video Lucas Westphal describes a research project which aims to understand the function of fibre in products, investigate the potential for calorie density reduction using fibre, and assess the different forms of fibre available for achieving this.
Join our FREE webinar to gain clarity on the proposal, challenges and implications, and to get prepared for potential implementation.
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