Development of a Semisolid Baobab-based Protein Snack
This thesis was done in collaboration with the department of Food Technology at LTH, Aventure AB, and Arwa Foodtech AB. The aim of the project was to develop the base for a baobab based, spoonable protein snack, comparable to quarg but free from ingredients of animal origin. At the time of writing, one of the biggest if not the biggest trend in the food industry is the replacement of animal-source