Fiber Fit For Baking
Finished product attributes are key to a product’s success. With the push to make half of daily grain intake whole grains, consumers are becoming more aware of the valuable benefits that whole grains supply through antioxidants, B vitamins, vitamin E, magnesium iron and fiber. However, when it comes to fiber content, not all whole grains are equal. When ADM R&D was asked to help increase the fiber content of a whole grain cereal product, Fibersol-2 was the best choice for reaching the required dietary fiber content. Our customer not only achieved the goal of making a cereal with the benefits of whole grain, but was able to increase the overall fiber content of the product to reach the finished product attributes that their consumers were looking for. Fibersol-2 helped close the gap on this fiber need.