Bringing Sweet Relief to the Confectionery Category
Consumers are looking for indulgent treats that deliver more than just sweetness. The rise of better-for-you confectionery reflects growing demand for products that combine great taste with functional benefits.
Prebiotic fiber ingredients enable chocolate and candy brands to develop functional confectionery with added digestive health support. By incorporating prebiotic fiber, manufacturers can enhance nutritional value and position products within the expanding functional foods market
CHALLENGE:
Prebiotic fibers offer a way to help the candy industry develop great-tasting products 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 source derived from chicory root. These higher inclusion rates render many confectionery applications impractical.
SOLUTION:
Arrabina is easily incorporated into a variety of confectionery applications, including chocolate and gummies. It is highly functional in with its low inclusion level needed for prebiotic claims, high solubility, and slight sweetness.
It is also an exceptionally gentle and FODMAP-friendly prebiotic fiber, making the consumer experience more enjoyable to keep them coming back for more.