Different Forms of Fiber Improve Baked Goods

In the last few years alternative forms of fiber have become more popular, including soy fiber, oat fiber, pea fiber and even bamboo fiber.

As consumers move towards products with a higher amount dietary fiber in them, food manufacturers have found themselves experimenting with different varieties in order to fuel this new trend without sacrificing flavor.

And soon we may be adding cocoa fiber to that list.

New health food studies published in Food Science and Technology find that replacing some of the fat with soluble cocoa fiber in chocolate muffins produces a product that is moist, delicious, and lower in fat.

And as most food manufacturers know, Americans want to have their cake and eat it too - especially when that cake is both "healthy" according to modern requirements, and still tasty.

But, as is often the case, boosting the fiber of the muffins also changes some of its visual appearance and flavor. The muffins with more fiber were smaller, stickier, and had a slightly more bitter flavor.

This insinuates that more testing will be needed before cocoa fiber finds its way into your next food ingredients order.

For now those manufacturers looking to add more fiber and less fat to their baked goods should remember that losing that fat will change their product in a way that consumers might not overlook.

Altering the texture and flavor to compensate, say by reformulating your leavening agent, adding beaten egg whites, or adding more sugar, can be very successful so long as you're willing to take the time to find just the right recipe to keep your clients coming back for more.