formulating with fiber

Pasta:

Fiber can be added to pasta to improve the nutritional value and for functional purposes.

Benefits of adding fiber to pasta products:

Functional:

• Increase yield of dry pasta (volume per unit weight)
• Reduce breakage, waste and rework of dry pasta
• Increase yield of cooked pasta
• Potential egg replacement

Health:

• Increase total dietary fiber content

• 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
• Promotes regularity
• 0.75 g beta-glucan from Barley Balance™ per serving allows a heart health claim (21 CFR 101.81)

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, bran and fiber blends.

Bulletins:

Pasta - High Fiber

Pasta - Cheese Ravioli, High Fiber

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