Snack Chemistry
This
session investigates the science behind snacks—focusing on how chemistry shapes
texture, stability, taste, and health impact. Experts will examine new
ingredient formulations, clean label snacking, and the rise of functional snack
products. Consumer trends and product innovation will also be explored.
Subtracts:
- 19-1 Maillard Reactions in Snack Processing
- 19-2 Healthier Oil & Fat Alternatives
- 19-3 Salt and Sugar Reduction Chemistry
- 19-4 Functional Ingredients in Snack Foods
- 19-5 Stability and Crispness Preservation