Solae launches soy fibre for bakery

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Related tags: Nutrition

Solae targets bakery sector with new soy blend
Solae targets bakery sector with new soy blend
Solae Europe has debuted an insoluble fibre, soluble fibre and soy protein blend it says can support, “digestive health, heart health, and a lower glycaemic index for foods.”

Called FIBRIM, it is also being marketed on its water absorbability and taste neutrality in baked products.

"We believe soya fibre, specifically FIBRIM 1270 is a functional, economical and nutritional solution for food manufacturers of breads and tortillas,"​ said Reinhart Schmitt, managing director of Solae Europe.

"Adding this ingredient to your product can lead to significant overall formulation cost savings while improving the nutritional profile and fibre content of the final product.”

The European Food Safety Authority (EFSA) advises 25g of fibre per day to be sufficient for adults, but notes evidence that greater fibre consumption may be beneficial to health, Solae said.

Solae noted that in the UK, consumers took a daily average of 12.6g for women and 15.2g for men (source: Buttriss J, Stokes C. Dietary fibre and health: an overview. Nutrition Bulletin 33:186-200, 2008.) compared to the conservative UK daily dose recommendation of 18g per day.

“There is a clear consumer need for more fibre in Europe and UK,”​ said Schmitt. “FIBRIM 1270 is a unique opportunity for food manufacturers to combine the advantages of lower total cost with a cleaner ingredient label and higher fibre levels, providing consumers with more healthy and satiating product choices.”

Related topics: Market Trends, Proteins

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