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Fibre Fortification – A Great Combination of Health & Functionality?

In recent months, fibre has come under the spotlight for consumers and retailers alike.

Increasing demand for healthier formulations, coupled with new evidence that fibre has “protective effects” in reducing the chances of cardiovascular disease, strokes and type-2 diabetes[1] has led to a boom in manufacturer activity. Front of pack fibre claims have increased exponentially; in the UK bakery sector alone, “source of/high in fibre” claims have grown by 240% between 2013 and 2017.[2]

 

Fibres are extremely versatile ingredients, they provide a range of functional properties for a variety of applications. For instance Ulrick & Short’s sciliaTM fibres can: improve texture or volume in breads, cakes and muffins, help with mouthfeel and texture in soups & sauces, act as texture improvers or yield enhancers in reformed and comminuted meats. Specifically for gluten free bakery applications, they also improve the quality over shelf life as it slows down the rate of retrogradation and therefore staling of the starch.

“a few years ago, fibre claims were restricted to specialized bakery, sports nutrition and performance foods. However, as consumers have become more health conscious and the benefits of fibre have become more publicized, fibre fortification has become increasingly compelling to manufacturers and these claims have exploded in multiple sectors”

Danni Schreoter R&D Manager
Front of Pack Claims and Functionality
Front of Pack Claims and Functionality

Ulrick & Short’s range of sciliaTM insoluble fibres offer manufacturers a way of both improving functional properties while making front of pack fibre claims. With a simple clean label declaration, and derived from a wide range of base crops wheat, bamboo, pea and oat, the range offers a wide range of functionalities and textures, across a range of sectors, including bakery, meats, beverages, and sauces & soups.

Ulrick & Short R&D Manager, Danni Schroeter said “a few years ago, fibre claims were restricted to specialized bakery, sports nutrition and performance foods. However, as consumers have become more health conscious and the benefits of fibre have become more publicized, fibre fortification has become increasingly compelling to manufacturers and these claims have exploded in multiple sectors”.

Schroeter added, “There has been a consumer shift in the last two years. Now ‘healthy foods’ are just as much about what manufacturers actively add to their products to improve nutritionals as it is about the removal of sugars, fats and salt.”

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