Mindy Maziarz, PhD, RDN, received her PhD in nutrition from Texas Woman’s University where she researched the connection between resistant starch and body weight in humans. She was also the 2013 Chancellor’s Student Research Scholar award winner.
Consumers are looking for healthier food product attributes, even in indulgent snacks, cookies and crackers. That rising demand has formulators turning to more functional starches.
Increased market demands for functional food products pose a dilemma for R&D experts: How to make products more nutritious but not sacrifice taste or quality, especially when it comes to the typically indulgent snack foods?
