10.13.16
Ingredion Incorporated, a global provider of ingredient solutions to diversified industries, has launched a new line of low cost-in-use dietary fibers for manufacturers wanting to add fiber to foods. The VERSAFIBE dietary fiber series is ideal for fiber fortification and calorie reduction in pastas, baked goods and extruded products with little to no impact on product texture, flavor and color.
VERSAFIBE 2470 and 1490 dietary fibers are versatile, process stable, insoluble 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 stand out in the marketplace with claims like “good source of fiber” or “excellent source of fiber” as well as “gluten-free.” Due to the products’ low water holding capacity, the modified food starches have little to no impact on product processing, the company said.
VERSAFIBE 2470 dietary fiber improves expansion in extruded products and is ideal in applications with high-temperature and shear processing. It is a corn-based dietary fiber with a minimum total dietary fiber of 70% on a dry solids basis as measured by AOAC 2009.01. VERSAFIBE 1490 dietary fiber improves texture in crackers, cereals, pastas and snacks with “white” flour like performance. It is a grain-free, potato-based dietary fiber with a minimum total dietary fiber of 85% on a dry solids basis as measured by AOAC 991.43, 2009.01.
“We continue to experience an increased demand for fiber fortification and calorie and carbohydrate reduction in the retail and food service space,” said Igor Playner, Ingredion’s vice president of innovation and strategy, North America. “By formulating with VERSAFIBE 2470 and 1490 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.”
“VERSAFIBE dietary fiber is a synergistic companion to our product lineup,” he continued. “It has many functional attributes such as low cost-in-use fiber fortification, is easy to use, highly tolerant and provides a great eating experience in higher-fiber bakery products, snacks and pasta. That’s a winning combination.”
VERSAFIBE 2470 and 1490 dietary fibers are versatile, process stable, insoluble 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 stand out in the marketplace with claims like “good source of fiber” or “excellent source of fiber” as well as “gluten-free.” Due to the products’ low water holding capacity, the modified food starches have little to no impact on product processing, the company said.
VERSAFIBE 2470 dietary fiber improves expansion in extruded products and is ideal in applications with high-temperature and shear processing. It is a corn-based dietary fiber with a minimum total dietary fiber of 70% on a dry solids basis as measured by AOAC 2009.01. VERSAFIBE 1490 dietary fiber improves texture in crackers, cereals, pastas and snacks with “white” flour like performance. It is a grain-free, potato-based dietary fiber with a minimum total dietary fiber of 85% on a dry solids basis as measured by AOAC 991.43, 2009.01.
“We continue to experience an increased demand for fiber fortification and calorie and carbohydrate reduction in the retail and food service space,” said Igor Playner, Ingredion’s vice president of innovation and strategy, North America. “By formulating with VERSAFIBE 2470 and 1490 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.”
“VERSAFIBE dietary fiber is a synergistic companion to our product lineup,” he continued. “It has many functional attributes such as low cost-in-use fiber fortification, is easy to use, highly tolerant and provides a great eating experience in higher-fiber bakery products, snacks and pasta. That’s a winning combination.”
