Processors have been trying for nearly a generation to bridge the the gulf between the reality of dessert and the concept of health.
By Mark Anthony, Ph.D., Technical Editor
While the successful merger that is a “healthy dessert” does occasionally occur — think of now-ubiquitous frozen yogurt — the bottom of the great divide is littered with failures that seemed so perfect when they made the jump (e.g., candy bars laced with concentrated polyphenols, high-fiber ice cream or flax-and-quinoa cookies.)
Click here to visit Food Processing Magazine website and read the entire article.
