Transcript

• Session Spotlight: Enhancing Baked Goods with Probiotics
• Hi, I'm Melissa Keo. I'm the R&D chef at Enzyme Innovation. I've worked in the food industry for over 10 years as a pastry chef, and at Enzyme Innovation, we are currently exploring probiotics and enzymes in baked goods to offer clean label solutions and offer gut friendly alternatives.
• What topic or trend does this session cover, and why is it important? [duplicate. Not used]
• Our session covers adding probiotics to baked goods, and the reason why this is so exciting is because consumers are looking for products that are convenient and adding probiotics to baked goods offers a different alternative to probiotic supplements.
• What topic or trend does this session cover, and why is it important?
• Our session covers adding probiotics to baked goods, and the reason why this is so exciting is because consumers are looking for products that are convenient and adding probiotics to baked goods offers a different alternative to probiotic supplements.
• What will attendees learn from this session?
• 3 key points that attendees will learn is how probiotics work. And what probiotics are challenges and strategies when adding probiotics to baked goods and how to add probiotics in a big good formulation.