Baking & Snack - May 2023 - 56

FIBER
and spinach. The ingredient delivers plant-based, intact
dietary fiber and polyphenols to the gut. The fiberbound
polyphenols, once inside the gut, are released
slowly and act as antioxidants to promote gut health.
Fruit juice processing contributes many side streams
that may be upcycled into a variety of ingredients, such
as pectin. Pectin is an FDA-recognized isolated fiber ingredient
that performs varied functions in baked goods.
" Pectin is made from the byproducts of juice production,
citrus peels and apple pomace, " said Christine
Addington, principal technical account manager, dairy,
Cargill. " Rather than discard these leftovers, Cargill relies
on them to produce pectin, a time-tested ingredient
known for its thickening, gelling and protein stabilization
properties. "
Citrus fiber ingredients have also long relied on these
With many different
starches and other
fiber-rich ingredients
at formulators' fingertips,
baked goods
are well-positioned
to help consumers
bridge the gap in
fiber intake.
Anderson Advanced Ingredients
fruit juice processing waste streams. Ingredion Inc. has
entered this space with what some might call a " double
upcycled " ingredient as the company uses the waste
streams from the pectin industry. Ingredion's new citrus
fibers provide unique textures and sensory experiences.
Citrus fibers also can extend shelf life and stability in
numerous applications, including conventional and gluten-free
baked foods and snacks. They can also control
moisture and bind fat in various applications.
Not-from-concentrate juice manufacturer FruitSmart
Inc. now offers a range of upcycled fruit fibers, powders
and oils produced from its own juicing side streams.
" Once the juice has been captured, we take the remaining
pomace (the skins, pulp and seeds), dry it and
then mill it, " said Wayne Lutomski, president. " That
pomace would go to a landfill or for animal feed previously.
Now, it is used for human consumption in a beneficial
way. "
Nourish IFF's real fruit inclusions provide increased
fiber with less sugar.
" Fruit is known to be an excellent source of fiber, " said
Catherine Hogan, bakery marketing lead, Nourish IFF.
" Our real fruit inclusions allow bakery manufacturers to
create products that deliver more than 20 grams of fiber
per 100 gram serving with 15% less sugar than our standard
inclusions without compromising taste or texture. "
The Supplant Co. is all about producing healthier,
more sustainable ingredients from the " forgotten half of
the harvest, " referring to underutilized agricultural side
streams, such as corn cobs, oat hulls and wheat straw.
As the name suggests, the company's new " grain and
stalk flour " is made from both the grain and stalk of the
wheat plant with the latter usually going to ruminant animal
feed. In baked goods, pasta and other flour-based
products, the flour maintains texture and taste while offering
fewer calories and more than six times the fiber of
regular wheat flour.
With so many fiber options available to bakers, the industry
is well-positioned to help bridge the gap of fiber
deficiency in the American diet.
" People are going to continue to add more fiber because
it's getting easier, because the ingredients are getting
better, " Ms. DesRocher said. " The formulation challenges
are being addressed through the creation and
synthesis of new fibers. You can create products that
previously you would never have thought were compatible
with a high-fiber format. And, as they taste better,
consumers are more receptive to them. "
*
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Baking & Snack - May 2023

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