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19th June 2024  Content supplied by: GoodMills Innovation GmbH

Snow® Prebiotic Fibres: Full of Flavour and Great for Gut Health


  • Combining seven different dietary fibres Snow® Prebiotic Fibres not only taste great but have a beneficial effect on the microbiome.
  • Easily incorporated into baked goods formulations without impacting on dough rheology Snow® Prebiotic Fibres offer a great way to plug the fibre gap.

With Snow® Prebiotic Fibres, GoodMills Innovation launches a unique combination of seven different dietary fibres for use in bread, rolls, sandwiches and more. In addition to their microbial benefits, they also allow for the creation of products with great taste, appearance and bite. Snow® Prebiotic Fibres promise light-coloured, high-fibre baked goods with a mild taste - without any sensory loss. They have a beneficial effect on the microbiome thanks to a sophisticated combination of specific dietary fibres.

A high fibre content is usually noticeable in the taste, mouthfeel and bite of baked goods. This is obviously a challenge for manufacturers, as consumers - who are currently showing huge interest in such foods to improve gut health - will only buy what tastes good. That’s why GoodMills Innovation has successfully created a blend of health, taste, and processing benefits in a multi-fibre complex.

The resulting combination of seven different fibre sources works synergistically to provide sensory and nutritional benefits. “By finely balancing acacia fibre, fermented wheat bran, oat fibre, pea fibre, chicory root fibre, citrus fibre and rye bran, we were not only able to eliminate undesirable off-flavours such as bitter or astringent notes, but also achieve a pleasantly short bite in baked goods,“ says Max Weber, Category Manager Baking and Snacks at GoodMills Innovation. “The combination of different fibres also promises a broader spectrum of effects on the development of healthy gut flora.“

Easy processing
Snow® Prebiotic Fibres can be processed without any major adjustments or investments, as they are used in a 1:1 ratio with wheat flour. The processing is very similar to recipes without added fibre and the rheological properties of the dough remain unchanged. This easy integration into existing recipes makes it an ideal inclusion for efficient product development.

Seven dietary fibres for optimal benefits
Different micro-organisms in the gut use different types of fibre to produce energy. The fibre sources in Snow® Prebiotic Fibres promote a rich diversity of bacterial strains, thus contributing to the stability of the microbiome and improving its ability to regulate immune function. A balanced intake of various types of fibre is key to a healthy digestive system and robust microbiome.

Plugging the fibre gap
Western diets and busy lifestyles make it difficult for consumers to get the recommended 25-30g of fibre a day. In order to plug this so-called fibre gap, Snow® Prebiotic Fibres offer manufacturers the opportunity to capitalise on the growing demand for fibre-rich convenience bakery products. In terms of content, cereals and fibre are already strongly linked in consumers' minds - and the prebiotic effect is well known: 43% of consumers[1] worldwide say they associate prebiotic foods with gut health.

Learn More

References
1. Innova Lifestyle & Attitudes Survey 2023


    

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Date Published: 19th June 2024

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