Taste of Science: Formulating Better‑for‑You Indulgence in High‑Protein, High‑Fiber Applications: Sponsored by Balchem

As demand grows for nutrition‑dense, protein‑ and fiber‑forward products, achieving the right balance of taste, texture, and functionality alongside processability, stability, and nutritional targets can become increasingly challenging.

This session explores how spray‑dried lipid powders can be leveraged as a functional formulation tool to enhance mouthfeel, richness, and flavor impact in savory applications, while also supporting creaminess, sweetness perception, and indulgent textures in dessert formulations.

Practical considerations related to formulation and processing will be discussed using a stable, easy‑to‑use powder format. Through application‑driven examples, attendees will see how Balchem’s spray‑dried lipid powders can support alignment between nutritional requirements and consumer‑preferred sensory experiences in savory and sweet applications.