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Ingredion launches new line of fibers

Ingredion Inc. has introduced its Versafibe dietary fiber series, a line of low cost-in-use dietary fibers designed to add fiber and reduce calories in applications. Versafibe 2470 and Versafibe 1490 are both insoluble resistant starch ingredients that work in low-moisture applications such as bread, crackers, cookies, pasta, noodles and extruded products.

Ingredion Inc. has introduced its Versafibe dietary fiber series, a line of low cost-in-use dietary fibers designed to add fiber and reduce calories in applications. Versafibe 2470 and Versafibe 1490 are both insoluble resistant starch ingredients that work in low-moisture applications such as bread, crackers, cookies, pasta, noodles and extruded products.

Working with the ingredients may allow food manufacturers to achieve such claims as “good source of fiber,” “excellent source of fiber” and “gluten-free,” according to Westchester-based Ingredion.

“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, vice-president of innovation and strategy, North America for Ingredion. “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 2470 dietary fiber is corn-based and has a minimum total dietary fiber level of 70% on a dry solids basis. It has been shown to improve expansion in extruded products and is ideal in applications with high-temperature and shear processing, according to Ingredion.

Versafibe 1490 dietary fiber is grain-free and potato-based with a minimum total dietary fiber level of 85% on a dry solids basis. It has been shown to improve texture in crackers, cereal, pastas and snacks with a “white flour-like performance,” Ingredion said.

“Versafibe dietary fiber is a synergistic companion to our product lineup,” Mr. Playner said. “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.”

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