Editor’s note: On May 27, 2016, the Food and Drug Administration published a new definition of dietary fiber related to health claims and voluntary disclosure in the Nutrition Facts Panel on product labels. Readers should contact Sensus America, www.sensus.us, for an update on the status of its ingredients as dietary fiber.
Baking & Snack: What is the latest news about resistant starch’s role as a fiber in health and wellness? How does it figure into satiety? What other benefits has it been linked to and why?
Scott Turowski: A great deal of clinical research has been conducted with chicory root fiber in the area of digestive health, establishing its position as a proven, prebiotic fiber. There is also emerging research that has shown positive indications linking chicory root fiber to improved immune function, an area that will continue to be researched. In addition, research has shown that chicory root fiber consumption can lead to a decrease in daily caloric intake, making it a potential tool in the area of weight management.
Baking & Snack: What can chicory root fiber bring to do for formulating baked foods and snacks that other forms of fiber cannot?
Scott Turowski: The functional properties of chicory root fiber make it an ideal ingredient for baked applications seeking to improve their nutritional profiles. Its natural sweetness and humectant properties allow it to directly replace sugar or high-fructose corn syrup in a wide range of applications without impacting the taste or texture of the finished product.
Baking & Snack: Do these ingredients bring clean-label benefits to bakery or snack formulations? What are they?
Scott Turowski: Research conducted by Sensus has shown that consumers find the label “chicory root fiber” to be appealing on an ingredient declaration. In addition, these products are natural, non-G.M.O., low-G.I. and gluten-free, making them suitable for multiple market segments.
Baking & Snack: Please also describe your recent product introductions in the chicory root fiber category. What do they offer to formulators?
Scott Turowski: Sensus has recently launched Frutalose SFP. This product is 55% as sweet as sugar while still consisting of 85% dietary fiber. It is highly soluble and provides humectancy in a finished product, and its powdered form makes it particularly suited for dry blend applications such as bakery mixes. Labeled as “chicory root fiber,” it is very appealing to consumers seeking clean label products.
