By Laura Brandt – Contributing Editor to ‘Food Product Design’ magazine
HGA newsletter, June 2004
Industry sources indicate that approximately 8% of the new products introduced over the last two years contain some type of nut. Besides adding visual appeal, nuts contribute texture and crunch, and their unique flavour profiles enhance many foods. As part of a well-balanced diet, nuts provide protein, minerals, vitamin E, fibre, unsaturated fatty acids and phyto-chemicals. The nutritional benefits include reduction of heart disease and certain cancers.
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