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GoodMills Innovation has unveiled Snow Prebiotic Fibres, a multi-fibre complex that can be used to provide sensory and nutritional benefits across a range of baked goods applications.

The dietary fibres can enhance taste, appearance and bite alongside bringing microbial health benefits, suitable for use in bread, rolls, sandwiches and more. The solution promises light-coloured, high-fibre baked goods with a mild taste.

Manufacturers aiming to boost the fibre content of baked goods can face challenges around the impact this has on taste and mouthfeel. To support food producers, as well as consumers in reaching their recommended 25-30g of fibre per day, GoodMills Innovation’s Snow Prebiotic Fibres are designed to fulfil the growing demand for fibre-rich convenience bakery products.

According to research from Innova, 43% of consumers worldwide say they associate prebiotic foods with good gut health. The fibre sources in this latest solution from GoodMills promote a rich diversity of bacterial strains, contributing to the stability of the gut microbiome and improving its ability to regulate immune function.

The fibres can be processed without any major adjustments or investments, as they are used in a 1:1 ratio with wheat flour. The processing is very similar to recipes without added fibre, and according to GoodMills Innovation, the dough’s rheological properties remain unchanged once used.

Max Weber, category manager for baking and snacks at GoodMills Innovation, commented: “By finely balancing acacia fibre, fermented wheat bran, oat fibre, pea fibre, chicory root fibre, citrus fibre and rye bran, we were not only able to eliminate undesirable off-flavours such as bitter or astringent notes, but also achieve a pleasantly short bite in baked goods.”

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