formulating with fiber

Baked Goods:

Fiber can be added to a variety of crackers, cookies, baking mixes, muffins, and sweets for both health and functional purposes.

Benefits of adding fiber to baked products:

Functional:

• Spread control and texture modification in cookies
• Reduces breakage and checking in crackers
• Enhances crunch in crackers
• Imparts microwave and freeze-thaw stability
• Allows texture control (soft to crispy)

Health:

• Increase total dietary fiber content of breads
• Good source of fiber – 2.5 g fiber/serving
• Excellent source of fiber – 5 g fiber/serving
• Beyond 20% of the daily value
• Decrease calorie content
• Decreased risk of heart disease, diabetes, obesity

Please refer to our bulletins for further information. Or visit our product pages to learn more about oat fiber, soy fiber, pea fiber, barley fiber and fiber blends.

Bulletins:

Guidelines for Adding Canadian Harvest® Oat Fiber and SunOpta® Soy Fiber to Crackers

Guidelines for Adding Canadian Harvest® Oat Fiber & SunOpta® Soy Fiber to Bakery Products

Biscuit – High Fiber, Reduced Fat and Calorie

Brownie – Reduced Calorie, Good Source of Fiber

Cracker – Basic, 2.5 grams of Fiber

Mini Muffins – Blueberry, 100 calories

Snack Bar - Granola, High Fiber

Cookie - Chocolate Chip, 2.5g Fiber

Oat Fiber and Calorie Reduction

SunOpta’s Applications Team has many years of experience formulating with fiber; you can contact our application technologists at applications@sunopta.com .