Klopfenstein said once the product is perfected, information about the process will be published in a trade journal. Klopfenstein said she doesn't remember how the idea began, but the project had been supported by the Kansas Soybean Commission and the Kansas Corn Commission. The commissions were looking for a way to add value to crops by creating a bigger market, she said. The finished project might effect the future of snack food, Klopfenstein said. Pick up a box of fat-free Fig Newtons and look at the calories.
Companies substitute the fat with a bunch of extra sugar.
But the new K-State produces snack will not include extra sugar, Klopfenstein said. We are using corn flour, soy cotyledon, corn bran, oat bran, sugar, salt, baking soda, emulsifiers and a little vegetable oil. Some low-fat foods cost more because the ingredients cost more, Klopfenstein said. Student Publications Inc. All rights reserved. This document may be distributed electronically, provided it is distributed in its entirety and includes this notice.