Baking & Snack - December 2022 - 50

ADDING FIBER TO A BAKED GOOD IS AN EFFECTIVE WAY
FOR BAKERS TO REDUCE ITS NET CARBS AND WIN OVER
INCREASINGLY HEALTH-CONSCIOUS CONSUMERS.
been shown to minimize blood sugar spikes after a meal in
healthy individuals and delay hunger by stimulating appetite-regulating
hormones, Ms. Dick said.
Chicory root fibers like inulin and oligofructose have
also been proven to support healthy microbiota, strengthen
gut barrier function, improve bowel function and more.
" With global consumer interest in prebiotics increasing
from 51% in 2018 to 61% in 2022, bakery producers need
to create appealing products with the right on-pack messages, "
said Denisse Colindres, nutrition manager, North
America, Beneo. " In addition, by replacing sugar, chicory
root fibers can help to achieve a reduced rise in blood glucose
levels after the consumption of food. "
Soluble corn fiber also offers exceptional digestive tolerance
and is non-GMO, appealing to health-conscious buyers
with its clean label attributes.
" Not so long ago, bakers were more likely to use polydextrose, "
Ms. Mills noted. " Today, however, soluble corn fiber
is becoming a go-to choice thanks to its easy-to-understand
nomenclature. Our IngredienTrack research consistently
finds consumers view ingredients with recognizable designations,
like soluble corn fiber, more favorably. "
Soluble corn fiber also has triple the digestive tolerance
of chicory root fiber, useful in high-fiber applications.
" Formulating too much [soluble corn] fiber is less risky
Chicory root
fibers like inulin and
oligofructose can
serve as bulk sugar
replacements in
bakery products.
Beneo
compared with some other fibers that may cause digestive
distress at lower levels, " said Julia DesRochers, PhD, bakery
technical services at Tate & Lyle.
Citrus fiber is another emerging ingredient with clean
label appeal. The dietary fiber had one of the highest penetration
rates in new product launches from 2017 to 2021,
growing at a CAGR of 15.3% worldwide, said Diana Nieto,
clean and simple platform lead, US and Canada, Ingredion.
This year the company launched Fibertex citrus fibers,
which contain greater than 90% fiber content.
" Citrus fiber is a product from a natural source and enables
the industry to develop a product with a consumerpreferred
label, " she said. " Fibertex supports texture improvement
and fat replacement in baked goods and used
in combination with other fibers like resistant starches,
can help you reach the dietary fiber content needed for a
fiber claim. "
In addition to its digestive benefits and clean label appeal,
by replacing sugar and carbs, fiber can significantly reduce
total calories, another popular demand from consumers.
" As baked goods tend to obtain quite a bit of their total
calories from added sugars, reduced sugar options may entice
shoppers who scan for more functional and purposeful
indulgence in the baked goods and snack aisle, " Ms. Dick
explained. " In fact, sugar reduction becomes 62% more important
for shoppers seeking low-calorie options. "
Addressing formulation challenges
While consumers are demanding low-carb baked goods,
they have little tolerance for taste and texture impacts they
may come with. That's why it's critical bakers adding fiber
ensure their products still meet consumer expectations.
For example, when removing sugar, bakers may need to
add ingredients like stevia to replace its sweetness. A neutral
or mildly sweet-tasting fiber that doesn't impart offnotes
or color is desirable as well.
" With their sugar-like technical properties and a mild
sweetness profile, [chicory root fibers] work synergistically
with natural and high-intensity sweeteners, facilitating sugar
reduction while maintaining the taste and texture of the
final product, " Ms. Matthews said.
But sugar performs many functions beyond sweetening,
so bakers must understand everything it's doing in their
formula before replacing it, Dr. DesRochers emphasized.
For example, when creaming with fat, bakers should determine
how much browning is desired, if cookie spread is
needed and how bulk and mouthfeel are affected.
" If reduction in total carbohydrates requires more than
sugar replacement and insoluble ingredients like flour must
also be reduced or replaced, then an insoluble fiber may be
needed, " Dr. DesRochers explained.
Insoluble fibers can combat the texture challenges bakers
may face in keto formulations, including grittiness and
hardness that occur from excessive water binding.
" Some fibers absorb and bind five or more times their
weight in water, " Ms. Carson noted. " This may be beneficial
in some applications but not as the primary fiber source
in bakery. "
50 Baking & Snack December 2022 / www.bakingbusiness.com
http://www.bakingbusiness.com

Baking & Snack - December 2022

Table of Contents for the Digital Edition of Baking & Snack - December 2022

Baking & Snack - December 2022 - Intro
Baking & Snack - December 2022 - 1
Baking & Snack - December 2022 - 2
Baking & Snack - December 2022 - 3
Baking & Snack - December 2022 - 4
Baking & Snack - December 2022 - 5
Baking & Snack - December 2022 - 6
Baking & Snack - December 2022 - 7
Baking & Snack - December 2022 - 8
Baking & Snack - December 2022 - 9
Baking & Snack - December 2022 - 10
Baking & Snack - December 2022 - 11
Baking & Snack - December 2022 - 12
Baking & Snack - December 2022 - 13
Baking & Snack - December 2022 - 14
Baking & Snack - December 2022 - 15
Baking & Snack - December 2022 - 16
Baking & Snack - December 2022 - 17
Baking & Snack - December 2022 - 18
Baking & Snack - December 2022 - 19
Baking & Snack - December 2022 - 20
Baking & Snack - December 2022 - 21
Baking & Snack - December 2022 - 22
Baking & Snack - December 2022 - 23
Baking & Snack - December 2022 - 24
Baking & Snack - December 2022 - 25
Baking & Snack - December 2022 - 26
Baking & Snack - December 2022 - 27
Baking & Snack - December 2022 - 28
Baking & Snack - December 2022 - 29
Baking & Snack - December 2022 - 30
Baking & Snack - December 2022 - 31
Baking & Snack - December 2022 - 32
Baking & Snack - December 2022 - 33
Baking & Snack - December 2022 - 34
Baking & Snack - December 2022 - 35
Baking & Snack - December 2022 - 36
Baking & Snack - December 2022 - 37
Baking & Snack - December 2022 - 38
Baking & Snack - December 2022 - 39
Baking & Snack - December 2022 - 40
Baking & Snack - December 2022 - 41
Baking & Snack - December 2022 - 42
Baking & Snack - December 2022 - 43
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Baking & Snack - December 2022 - 46
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Baking & Snack - December 2022 - 48
Baking & Snack - December 2022 - 49
Baking & Snack - December 2022 - 50
Baking & Snack - December 2022 - 51
Baking & Snack - December 2022 - 52
Baking & Snack - December 2022 - 53
Baking & Snack - December 2022 - 54
Baking & Snack - December 2022 - 55
Baking & Snack - December 2022 - 56
Baking & Snack - December 2022 - 57
Baking & Snack - December 2022 - 58
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Baking & Snack - December 2022 - 60
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Baking & Snack - December 2022 - 98
Baking & Snack - December 2022 - 99
Baking & Snack - December 2022 - 100
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