Enhancing the nutritional profile of carbohydrates will help to convince consumers that they are not the dieter’s enemy. Ulrick & Short’s scilia range of soluble and insoluble fibres is perfectly suited to binding water to different degrees, thus meeting the requirements for numerous different food processing applications.
As fibres are highly insoluble, the biggest challenge has been to effectively incorporate these ingredients into the applications that will benefit – as a result, a small percentage increase in fibre content is sufficient to underpin claims of high-fibre or simply increased fibre content. Ulrick & Short has achieved an impressive level of 4.5 per cent added fibre content in pasta with no detriment to taste, texture and mouthfeel – against a base claim level of 3 per cent – and is building on its team’s expertise to attain a high fibre claim of 6 per cent.
