Taste of Science: Formulating for Today's Consumer - High Protein, Healthy Fats and High Fiber

Today’s consumers are more informed and selective than ever, demanding foods and beverages that not only taste great but also deliver meaningful health benefits. The growing emphasis on wellness has fueled the rise of products rich in protein, healthy fats, and dietary fiber—nutritional components associated with satiety, digestive health, heart health, and sustained energy. Formulating products that meet these expectations while also maintaining an appealing taste and texture is possible when using Balchem ingredients. This session will dive into the science and strategy behind creating successful formulations that deliver on these key nutritional pillars for different applications. Attendees will explore the latest ingredient innovations in plant and dairy proteins and fibers. We will address the technical hurdles, such as managing off-notes from protein sources, maintaining product structure in high-fiber applications, and balancing fat content without compromising on mouthfeel. Through insights from our formulation experts and commercial team, this session will highlight practical approaches to overcome common development challenges. We will also discuss emerging consumer trends, including the demand for clean label, plant-based options, and getting more out of our foods given the high percentage of consumers using or considering GLP-1 medications, which are shaping the next generation of high-protein, healthy-fat, and high-fiber products. Whether you’re working on beverages, bakery, savory or sweet applications, this session will provide insights to help in development of high-quality products that resonate with today’s health-conscious consumers. Join us to gain a deeper understanding of how to formulate for both nutritional impact and consumer appeal in this fast-evolving marketplace.