Ingredion Launches New Dietary Fibers for Baked Goods

Ingredion Incorporated announces the launch of a new line of low cost-in-use dietary fibers for manufactures wanting to easily add fiber to foods. The NOVELOSE™ dietary fiber series can be used for fiber fortification and calorie reduction in baked goods, pastas, noodles and extruded products with little to no impact on product texture, flavor and color, according to the announcement.

NOVELOSE™ dietary fibers are insoluble type 4 resistant starch ingredients that can deliver fiber and help reduce calories and carbohydrates in low moisture applications such as breads, crackers, cookies, pastas, noodles and extruded products – giving manufacturers the ability to use claims like “good source of fiber” or “excellent source of fiber” as well as “reduced calories”. Due to the products’ low water holding capacity, the modified food starches have almost no impact on product processing.

NOVELOSE™ dietary fibers are a minimum total dietary fiber of 85% on a dry solids basis as measured by AOAC 985.29. There are tapioca-, wheat-, and potato-based options within the portfolio to offer the product functionality that fits best with the customer’s requirements.

Nazlin Imram, PhD, marketing director of Asia Pacific, says: “By formulating with NOVELOSE™ dietary fibers, food developers now have the ability to meet the demand for higher-fiber products with ingredients that are practically invisible to consumers in terms of texture, flavor and color.”