Webinar Informaion Register Here!
Adding Nutrition, Taste and Texture with Whey Crisps
Date: Thursday, Apr. 16, 2009 2:00 p.m. ET
Speakers:
Gwen Bargetzi, Director of Marketing, Hilmar Ingredients
Grace Harris, Manager of New Business & Applications, Hilmar Ingredients
Pam Sander, President, Zumbro River Brand
Brad Strahm, Principal, XIM Group
Americans are in love with snacking. The U.S. Centers for Disease Control and
Prevention recently reported 21 percent of Americans get their daily calorie intake from
snack foods and beverages. Within the snack category as a whole, healthy snacking is
showing above-average growth as consumers are choosing snack products that have
healthy attributes.
For manufacturers looking to capitalize on this trend, extruded whey crisps provide a
novel way to boost protein content in snacks, food bars, cereals and a surprising variety
of unique applications. These delicious crisps, available in protein levels from 50 percent
to 80 percent, offer an alternative to traditional crisps and granola or can be used to
complement lesser quality proteins, such as plant proteins, to provide optimum nutrition
in everything from healthy kids’ snacks to protein-powered breakfast cereals. Whey
crisps are also ideal for special diet foods such as those for gluten-intolerance and Celiac
disease. Celiac disease is believed to affect 1 in 133 Americans. (REF: Alessio Fasano,
MD, et. al., Arch Intern Med. 2003;163:286-292)
Dedicated to improving human wellness with whey protein, Hilmar Ingredients teams up
with whey crisp and extrusion expert, Zumbro River Brand (ZRB) and with process
engineering and project management consultant, XIM Group in this Webinar. Learn the
art of extrusion from Brad Strahm, principal with XIM Group, and the wide-range of
extrusion options from Pam Sander, president of ZRB. Hilmar Ingredients’ manager of
applications, Grace Harris, and director of marketing, Gwen Bargetzi, will help you
discover the formulation and marketing advantage of whey crisps in snacks, food bars
and cereals.
We look forward to having you in our audience!
Date: Thursday, Apr. 16, 2009 2:00 p.m. ET
Speakers:
Gwen Bargetzi, Director of Marketing, Hilmar Ingredients
Grace Harris, Manager of New Business & Applications, Hilmar Ingredients
Pam Sander, President, Zumbro River Brand
Brad Strahm, Principal, XIM Group
Americans are in love with snacking. The U.S. Centers for Disease Control and
Prevention recently reported 21 percent of Americans get their daily calorie intake from
snack foods and beverages. Within the snack category as a whole, healthy snacking is
showing above-average growth as consumers are choosing snack products that have
healthy attributes.
For manufacturers looking to capitalize on this trend, extruded whey crisps provide a
novel way to boost protein content in snacks, food bars, cereals and a surprising variety
of unique applications. These delicious crisps, available in protein levels from 50 percent
to 80 percent, offer an alternative to traditional crisps and granola or can be used to
complement lesser quality proteins, such as plant proteins, to provide optimum nutrition
in everything from healthy kids’ snacks to protein-powered breakfast cereals. Whey
crisps are also ideal for special diet foods such as those for gluten-intolerance and Celiac
disease. Celiac disease is believed to affect 1 in 133 Americans. (REF: Alessio Fasano,
MD, et. al., Arch Intern Med. 2003;163:286-292)
Dedicated to improving human wellness with whey protein, Hilmar Ingredients teams up
with whey crisp and extrusion expert, Zumbro River Brand (ZRB) and with process
engineering and project management consultant, XIM Group in this Webinar. Learn the
art of extrusion from Brad Strahm, principal with XIM Group, and the wide-range of
extrusion options from Pam Sander, president of ZRB. Hilmar Ingredients’ manager of
applications, Grace Harris, and director of marketing, Gwen Bargetzi, will help you
discover the formulation and marketing advantage of whey crisps in snacks, food bars
and cereals.
We look forward to having you in our audience!
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