Baking & Snack - February 2024 - 61

FORMULATION
Fiber
the right
balance
by Michelle Smith
C
Consumers are interested in improving their diets to bolster
their health, and one area where virtually everyone
needs improvement is fiber intake. Studies show that only
a small fraction of the population is getting enough fiber,
and most Americans are consuming just half of their daily
recommended amount.
Fiber is a nutrition trend that is here to stay, said Tanya
Jeradechachai, vice president of R&D, ingredient solutions
at MGP Ingredients.
" Consumer packaged companies are highly motivated
to fortify foods with fiber because of its beneficial effects, "
she explained. " This is already occurring as bakers are
working hard to increase fiber, lower calories or reduce net
carbs in many formulas while improving the overall health
benefits of their premium branded offerings. This will continue
as this trend is gaining in popularity. "
As producers explore ways to pack more fiber into
baked goods, they face challenges to maintaining taste,
texture, shelf life and more.
" Baked goods are complex because of the interactions
between ingredients, " said Julia DesRochers, PhD, principal
scientist, technical service, Tate & Lyle. " The pitfalls are
often different depending on the type of baked good, for
example, in cookies using a fiber that has very high waterholding
capacity would be difficult to bake and detrimental
in achieving the target finished product moisture in a
crisp cookie. However, in a chewy, moist cookie, that could
be beneficial. The same could be said if you were selling
the refrigerated cookie dough, again, a fiber's high water
capacity would be beneficial. "
Fiber formulation hurdles
Unwanted gritty and grainy textures as well as flavor
off-notes can occur when adding certain fibers to baked
goods, said Deanne Dick, director, fiber, ADM, although
other fiber additions can be beneficial to a product's texture
or taste.
" Many consumers also associate fiber with digestive
discomfort like bloating or gas, " she said. " Certain baked
goods may also present their own formulation challenges
when fiber is added. Sweet baked goods are generally more
sensitive and delicate, especially when working with fiber
solutions that may impart a coarser texture. On the other
hand, hearty breads and multigrain snacks tend to lend
well to greater fiber inclusion. "
Sensory expectations are important to consumers who
are not willing to compromise on their healthy indulgences.
" Formulators need to make sure that the solutions they
www.bakingbusiness.com / February 2024 Baking & Snack 61
Using a fiber with a
high water-holding
capacity can be
detrimental to crisp
cookies but helpful in
a cookie that's moist
and chewy.
©bigacis-stock.adobe.com
High-fiber formulations require the perfect mix of
ingredients to maintain texture, taste and more.
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Baking & Snack - February 2024

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