Break through limits on added fiber

by Staff
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Adding enough of a good thing such as dietary fiber to crackers can pose problems. It’s hard to get enough traditional fiber into snack crackers to qualify them for “good” or “excellent” claims. Taste, color and processing problems, including hydration and texture, often accompany use of insoluble fibers. Fibersol soluble corn fiber, one of the most concentrated forms of fiber available, solves these issues with minimal process adjustments or sensory drawbacks. Developed for sampling at this year’s IFT Food Expo, Cajun-seasoned whole wheat crackers used Fibersol-LQ and Fibersol-2 corn fibers to boost fiber to 6 g per 28-g serving while cutting sugar content by one-quarter and total calories by 15%, noted Hanna Moser, ADM product development scientist.

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