Bringing Sweet Relief to the Confectionery Category
Reigning in their sweet tooth i a top priority for consumers when it comes to nutrition, but it can be challenging to say no to one’s favorite indulgences and comfort foods.
Prebiotic fibers offer a solution to help the candy industry develop great-tasting chocolate with reduced sugar, fewer calories and a functional ingredient boost. By incorporating prebiotic fiber into their products, confectioners can tap into consumers’ interest in reducing their sugar intake while also address interest in gut health.
CHALLENGE:
Prebiotic fibers offer a way to help the candy industry develop great-tasting chocolate with reduced sugar, fewer calories and a functional ingredient boost. Unfortunately, many popular prebiotic fiber options require high inclusion levels to be effective. For example, 5 grams or more is needed of inulin, a commonly used prebiotic fiber sourced derived from chicory root. These higher inclusion rates render many confectionery applications impractical.
SOLUTION:
Arrabina® is easily incorporated into the chocolate process. It is highly functional in chocolate products with its low inclusion level needed for prebiotic claims, complementary color, high solubility, and no grit or gelling effects.
