Fiber Fit For Baking
Choosing the right carbohydrate profile is key to finished product success. Consumers and product developers both understand that not all carbohydrates are equal; benefits such as high fiber content and low sugars are important to the nutritional profile of a food product. A customer asked ADM R&D to help reduce the sugar content and increase the fiber content of their canned tomato sauce. They were able to replace part of the sugar in their formulation with Fibersol-2 and reduce sugar and total calories while adding fiber content. Fibersol-2 was ideal in their application because it is stable and maintains fiber content during high-heat processing and acidic conditions. With the help of Fibersol-2 and ADM R&D, the customer’s now “better-for-you” tomato sauce was a success. With Fibersol-2, the proof is in the sauce.
