We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Added Fiber Benefits Cereal, Bakery, Snack Applications

October 25, 2021: 12:00 AM EST
The demand for fiber in foods continues to grow, and food manufacturers have numerous opportunities to boost fiber content in their products, especially in snacks, bakery, and cereals. Nutrient-dense snacks, beverages, and even indulgent desserts are fortified with varying levels of added fiber to help people meet their wellness goals. Health-conscious shoppers and everyday athletes actively seek out fortified snacks, bars, sparkling waters, shakes, and smoothies, making them ideal targets for increased prebiotic fiber. Market data show that cereal and bakery account for two-thirds of all product launches with fiber claims. Cargill, for example, has created baked and rotary molded biscuits, gelatin jellies, ice cream, and fruit yogurts that achieve “high in fiber” claims along with a 30 percent sugar reduction.
"Addressing the “fiber gap”: Suppliers forecast growth in cereal, bakery and dairy applications", Food Ingredients First , October 25, 2021, © CNS Media BV
Advice & Policy
Carbohydrates & Fibers (sugar, starches)
Cereals & Bakery
Trend Research & Commentary
Comment & Opinion
Products & Brands
Research & Insights
Developed by Yuri Ingultsov Software Lab.