Baked Goods Case Study

Consumers Want a Slice of
Better-For-You Bread

Today’s consumers want bread that delivers not only taste and texture but also is nutrient-dense with natural ingredients. Prebiotic fiber provides an easy way for bread makers to increase baked goods’ nutrition profile while expanding into the functional foods category.


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.


Arrabina makes it possible to increase fiber in baked goods without sacrificing the quality of the finished product’s aroma, flavor, or texture. Arrabina allows bakers to give consumers better-for-you baked goods that still deliver comfort and indulgence without compromising a clean ingredient list.