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GoodMills Innovation launched Snow Prebiotic Fibres, a seven-fiber blend specifically engineered for bread, rolls, and sandwich applications. The innovation combines acacia fiber, fermented wheat bran, oat fiber, pea fiber, chicory root fiber, citrus fiber, and rye bran to deliver gut health benefits without the bitter or astringent off-flavors typically associated with high-fiber baked goods.
Unlike traditional fiber-enriched breads that often compromise on taste and appearance, this multi-fiber complex produces light-colored products with mild flavor profiles. The blend addresses a significant market opportunity, as 43% of consumers worldwide associate prebiotic foods with digestive wellness. Manufacturers can substitute wheat flour at a 1:1 ratio without requiring major recipe adjustments or equipment investments, making adoption straightforward for existing production lines.
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