Developing products for the healthy food market has become so much more than adjusting fat or sugar levels. The rising demand for high protein, high fiber, plant-based, egg-free, or gluten-free baked goods is causing bakers to rethink whole formulas and find new functional, nutritional ingredients. A Master Baker and innovative developer, Chadwick White is no stranger to this space. Initially an artisan bread baker and pastry chef, he began developing gluten-free products at the very start of the trend. In 2008, Chadwick partnered with Udi and Etail Baron to develop Udi’s Healthy Foods and successfully built Udi’s Gluten-Free.Going on to help brands improve their gluten-free products, his latest venture is Nepra Foods—a transformative company founded in allergen-free and plant-based food and ingredient solutions. Learn more about plant-based protein: https://bakerpedia.com/ingredients/plant-based-protein/In this episode, BAKED in Science host Mark Floerke chats with Chadwick about how to improve functionality and nutrition for a number of health-related trends. One versatile ingredient that fits into many niches is hemp. At Nerpa Foods, they’ve found uses for it in gluten-free, egg-free, keto and more! Mark and Chadwick go over: - Trends in developing new products - Keeping nutritional values high - Egg functionality in gluten-free products - Hemp flour, oil and blends - Quality control for gluten-free products (https://bakerpedia.learnupon.com/store/2642897-gluten-free-flour-quality-analysis-bakerview) - Developing high protein and keto baked goods This podcast is brought to you by Enzyme Innovation. PlantSEB Protein™ is Enzyme Innovation's neutral-tasting, odorless, vegan protein. Derived from mung beans, it boasts a robust amino acid profile for fortification of your baked goods. To learn more, call (909) 203-4620, or visit https://www.enzymeinnovation.com/baking-milling/