Formulations for those affected with food allergies is a growing concern for all aspects of the food/beverage industry. Prepared Foods’ R&D Seminar speakers discussed two of the biggest challenges: formulating nut-free foods and formulating for gluten-free
Nuts are an important source of nutrients for both humans and wildlife. Because of their high oil and protein content, they are a highly prized food and energy source. Applications for nuts are countless; they include bakery products and mixes, confectionery, snacks, trail mixes, dairy and ice cream, and much more.
Nuts have many features that are appealing for foods, such as wide variety, eye appeal, flavor, texture, convenience, nutrition and availability—and they can be somewhat inexpensive. Nutritionally, nuts provide healthy fat, protein and fiber, as well as a number of vitamins and minerals.