Traditional solid fats in baked goods contribute to poor nutritional profiles and health risks. Reducing fat content while maintaining structural integrity and mouthfeel allows for healthier consumer products without compromising sensory quality.

High protein and low sugar formulations often result in poor expansion and undesirable mouthfeel in extruded products. Achieving specific irregular textures while maintaining nutritional profiles addresses the sensory limitations of healthy snack alternatives.

The keywords indicate a struggle to integrate diverse plant-based and functionalized components while maintaining safety and palatability. Solving this allows for stable, multi-component food matrices with improved consumer acceptance.