Formulating with Fiber
The FDA maintains the following acceptable nutrient content
claims for dietary fiber:
• Good Source of Fiber: 2. 5 g DF/serving
• Excellent Source of Fiber: 5 g DF/serving
Insoluble Fiber. One of the first changes consumers will make
when trying to increase fiber is to seek out whole grains—with whole
wheat still ranking as one of the most popular options. For processors,
innovations such as pregela-tinized, cold-swelling wheat,
rye and barley flours can also
help build viscosity in dough
and aid in moisture control,
says Grace Marroquin of
Marroquin International.
Source: ARS Nutrient Database for Standard Reference
Dietary Fiber (g)
23. 4
10. 7
9. 5
5. 2
4. 8
4
3. 3
weight loss,” he says. “However, those
eating the pea fiber were able to see
improvement in a short timeframe
and did not have wait until they had
lost weight in order to have these pos-
itive health benefits.”
He adds that pulses are very versa-
tile. “When you think of pulses, most
people think of something that you
throw in a soup or chili, but pea
flours can be used in anything you
would use wheat to make. The results
are quite palatable and because peas
are high in protein, antioxidants and
fiber, you get many added health ben-
efits,” says Marinangeli. “Peas are re-
ally quite a superfood.”
Soluble Fiber. Whole foods are cer-
tainly desirable as fiber sources be-
cause of the additional nutrients they
contain, but often an additional
source of fiber is necessary to meet
FDA claims. Jim Mitchell, technical
leader on fiber for Ciranda, notes,
“Most whole grains and fruits have as-
sociated antioxidants and micronutri-
ents that are beneficial for health.
Unfortunately, the insoluble fiber
tends to dominate many whole foods,
so using whole foods to get a high
amount of fiber can lead to the
woody texture that is unappealing to
most consumers. Supplementing
whole grains, nuts, or fruits with pure
soluble fiber can provide a good op-
tion in terms of high fiber, acceptable
texture, and all the benefits associ-
ated with both types of fiber.”
Inulin, typically extracted from
root and rhizome sources, is a com-
mon source of soluble fiber and acts
as a prebiotic as well. Although there
are several varieties, inulin made from
agave has a bland, slightly sweet flavor
profile and is highly adaptable, allow-
ing formulators to boost fiber while at
the same time reducing fat, sugar and
flour in many applications. Inulin is
hygroscopic and can help with
humectancy in baked goods.
Mitchell adds, “Psyllium is gaining
more recognition as a fiber source as
