Case Study: Low Carbohydrate Products
- David F. Bartley
- July 23, 2019
- 11:11 am

A customer was asked by a retailer to develop a range of low-carbohydrate products with a maximum of 4.0% carbohydrate. We explained to the customer how to use the contributions function to view the contribution made to the carbohydrate value from each of the ingredients.They then developed a series of products which all contained 3.8-3.9% carbohydrate, a very consistent set of results.