In today’s landscape of regulatory changes and growing awareness around health and wellness, the food industry faces a transformative challenge. Consumers, increasingly informed and demanding, seek alternatives that combine pleasure and nutrition, placing companies at a crossroads between innovation and tradition. In this context, the biscuit industry emerges as a fascinating battleground, where food science, legislation, and consumer expectations collide in a delicious and challenging struggle.
Biscuit Technology: Understanding the Challenges and Opportunities of Fat Reduction aims to dive into this evolving world. It offers a journey through the nuances of food technology, exploring how the industry can meet the growing demand for healthier options without sacrificing the indulgent pleasure associated with biscuits.
At the heart of this challenge lies a seemingly simple, yet incredibly complex question: how can we reduce the fat content in biscuits while maintaining the irresistible taste, crunchy texture, and quality that consumers love?
