Pedro Diaz Molins is a food engineer and technologist with over 15 years of experience in the biscuit and bakery industry. He has been working on the development of sweetening ingredients from sugar for more than half his life. Currently, the lines of research that are being followed are very focused on the Clean Label, 100% natural and reduced in calories substitution of common sugars and this is where Pedro is making great progress thanks to the range of Fosvitae® fibers and other ingredients such as 100% Natural fruit extracts focused on giving added and differential value to cookies and other sweet products.
His lecture was about the most common customer demand – sugar reduction or 0% sugar and clean labels. He showed us how sugars can be replaced with polyols or with fibers.
Pedro Diaz Molins’ presentation focused on how fiber can be used as a sugar replacer in biscuit production, which can help address the growing concern about high sugar consumption and its impact on health.
The presentation started by giving an overview of the current situation regarding sugar intake and its health consequences. He explained how consumers are becoming more health-conscious and are looking for healthier food options. He then introduced the concept of using fibers as a sugar replacer in biscuit production.
Fiber is a non-digestible carbohydrate that has a positive impact on health. It is known to reduce the risk of heart disease, type 2 diabetes, and some forms of cancer. Fiber can also help with weight management, as it makes you feel full for longer periods, reducing the need to snack between meals.
Pedro Diaz Molins explained that there are different types of fibers that can be used in biscuit production, such as soluble and insoluble fibers. Soluble fibers, such as inulin and oligofructose, are known to have a high sweetness level and can be used as a direct sugar replacer. Insoluble fibers, such as oat fiber and wheat bran, have a lower sweetness level and are often used in combination with other sweeteners.
Pedro Diaz Molins went on to discuss the challenges of using fibers as a sugar replacer in biscuit production. One of the main challenges is the impact that fibers have on the texture and structure of biscuits. Biscuits made with fibers can be denser and have a more brittle texture, which can affect the overall consumer experience.
Molins then presented some of the solutions that they have developed to overcome these challenges. He explained that they developed a range of fiber-based ingredients that can be used in biscuit production. These ingredients have been specifically designed to maintain the texture and structure of biscuits while reducing sugar content.
He concluded the presentation by summarizing the benefits of using fibers as a sugar replacer in biscuit production. He explained that using fibers can help reduce the amount of sugar in biscuits without compromising on taste and texture. He also emphasized that using fibers can improve the nutritional profile of biscuits, making them a healthier snack option.
Pedro Diaz Molins’ presentation on “Sugar Reduction with Fibers in Biscuits” at the Biscuit People Conference provided valuable insights into how fibers can be used as a sugar replacer in biscuit production. He discussed the challenges of using fibers and presented solutions to overcome these challenges. By using fibers as a sugar replacer, biscuit manufacturers can provide healthier snack options for consumers without compromising on taste and texture.
Don’t miss out on the opportunity to learn more about Pedro Diaz Molins’ innovative use of fibers as a sugar replacer in biscuit production! Download his presentation to discover how using fibers can improve the nutritional profile of biscuits while maintaining their taste and texture. This is a great chance to stay ahead of the curve in the ever-evolving food industry, so take advantage of it now!
