Baking & Snack - August 2018 - 70
Studies by numerous suppliers show that consumers recognize these non-GMO ingredients as label-friendly and
are aware of their health benefits, which include functioning as a prebiotic, boosting immunity, supporting weight
management and helping the body absorb calcium.
"Functionally, chicory root fiber has properties that enable it to be used as a replacement for sugar, fat or flour,
providing the potential for additional health benefits,"
Mr. Turowski said. It has also been shown to positively impact the texture of gluten-free baked goods. It does this by
improving mouthfeel and rheology of the dough or batter.
Beneo's prebiotic inulin and oligofructose fibers are used
in a variety of baked goods, according to Jon Peters, president, Beneo, Inc. "Thanks to their high solubility, these prebiotic fibers can be easily formulated in all kinds of snack
foods to enhance their digestive health benefits," he said.
"They are also valuable for reducing the sugar and calorie
content of a variety of snack products. As a result, prebiotic
fibers enable food manufacturers to produce reduced-fat
and reduced-sugar versions of traditionally indulgent food
products such as cookies, biscuits or cereal bars while promoting positive gut health and keeping the impact on blood
glucose levels to a minimum."
FDA's recent ruling on additional fibers qualified three ingredients from Ingredion. One is an inulin-type fructan described as a short-chain scFOS. The others are high-amylose
maize resistant starch 2 and galactooligosaccharide. The latter
is recognized for supporting immune and digestive health.
The scFOS is produced from non-GMO sucrose (cane
Grains such as barley and oats add density to bars and provide sustained energy.
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