Consumers Want a Slice of
Better-For-You Bread
Today’s consumers want bread that delivers not only taste but also is nutrient-dense with clean-label ingredients. Prebiotic fiber provides an easy way for bread makers to increase baked goods’ nutrition profile while expanding into the functional foods category.
CHALLENGE:
Consumers turn to bread as a source of fiber, however many of the products on shelves today have been heavily processed and require consumption of multiple slices to provide a good source of fiber. On the other hand, bread makers struggle to incorporate functional ingredient without throwing off texture, taste and product quality.
SOLUTION:
Arrabina makes it possible to increase fiber content and bring prebiotic benefits to baked goods without sacrificing the quality of the finished product.