In this episode of Since Sliced Bread, Fernando Schved, former chief technology officer for Galam, breaks down the different types of fiber that work best in bars and the benefits they bring.

In this episode of Since Sliced Bread, Fernando Schved, former chief technology officer for Galam, breaks down the different types of fiber that work best in bars and the benefits they bring.

In this episode of Since Sliced Bread, Fernando Schved, former chief technology officer for Galam, breaks down the different types of fiber that work best in bars and the benefits they bring.&nbsp;

Dietary fibers contribute nutrition and functionality to bars

Presented by Baking &amp; Snack magazine, Since Sliced Bread celebrates the past, present and future of commercial baking. We'll be sharing stories and experiences from the past 100 years of baking and asking the hard questions about how the industry will overcome its latest challenges.

Business

Presented by Baking & Snack magazine, Since Sliced Bread celebrates the past, present and future of commercial baking. We'll be sharing stories and experiences from the past 100 years of baking and asking the hard questions about how the industry will overcome its latest challenges.

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Dietary fibers contribute nutrition and functionality to bars

Dietary fibers contribute nutrition and functionality to bars