Solae Launches Soya Fibre Ingredient for Baked Goods

Solae FIBRIM is a complex blend of insoluble fibre, soluble fibre and protein and meets consumer needs for foods that provide health benefits. Emerging research suggests that soya fibre may help support digestive health, heart health, and a lower glycemic index for foods.

Oct 13 2010 --- Adequate fibre consumption is an important part of a healthy diet and is recommended by health authorities around the world. Solae Europe, leader in developing soy ingredients, is introducing a natural plant-based source of fibre FIBRIM 1270, a unique functional ingredient.

Solae FIBRIM is a complex blend of insoluble fibre, soluble fibre and protein and meets consumer needs for foods that provide health benefits. Emerging research suggests that soya fibre may help support digestive health, heart health, and a lower glycemic index for foods. In addition, FIBRIM is processed for no flavour impact, excellent water absorption and consistent functionality.

"We believe soya fibre, specifically FIBRIM 1270 is a functional, economical and nutritional solution for food manufacturers of breads and tortillas," said Reinhart Schmitt, managing director Solae Europe. "Adding this ingredient to your product can lead to significant overall formulation cost savings while improving the nutritional profile and fibre content of the final product.”

The average dietary intake of fibre is low in European adults, especially in women. In most countries, the mean intake was above 20g/day, but still below the recommended 25g/day (source: European nutrition and health report 2004. Par I. Elmadfa,Elisabeth Weichselbaum, European Commission. Directorate-General for Health and Consumer Protection). The European Food Safety Authority (EFSA) considers 25g/day to be sufficient for adults, but notes that there is evidence that greater fibre consumption may be beneficial to health. More recently, fibre’s potential role in promoting satiety and providing benefit to the diet of persons with metabolic syndrome and diabetes have garnered increased attention.

“There is a clear consumer need for more fibre in Europe and UK,” said Schmitt. “FIBRIM 1270 is a unique opportunity for food manufacturers to combine the advantages of lower total cost with a cleaner ingredient label and higher fibre levels, providing consumers with more healthy and satiating product choices.”

Solae also conducted extensive research on FIBRIM 1270 and found evidence that it has a multitude of functional benefits, including:
• Increased yield,
• Extended shelf life,
• Enhanced blending and binding during manufacturing process,
• Improved microwave-ability,
• Increased freeze thaw stability,
• Controlled water activity, and;
• Reduced stickiness and tortilla cracking and hardening and
• Reduced sugar, fat and calories.