CHECK OUT THE FULL ARTICLE BY BAKING BUSINESS
November-2025 | Donna Berry
Baked goods deliver fiber and other gut-friendly ingredients to improve health.
Some soluble fibers are associated with improved nutrient absorption. This is the result of the fiber lowering the pH within the gut.
Comet offers a soluble wheat fiber that functions as a prebiotic. Though it is derived from wheat, it is certified gluten-free.
“Its full solubility, neutral mouthfeel and efficacy at low doses makes it easy to formulate baked goods without compromising texture or taste,” said Hannah Ackermann, vice president of nutrition affairs at Comet. “Its low inclusion rates deliver powerful benefits, while its proven tolerability ensures consumers can enjoy gut health benefits without concerns about gastrointestinal distress.”
Short-chain fructooligosaccharides, such as galactooligosaccharides, are also soluble fibers that
function as prebiotics.
“Beyond digestive health, short-chain fructooligosaccharides are multi-functional tools,” said
Yonit Eitan, food applications department manager, Galam. “They reduce calories, synergize with natural
sweeteners and mimic sugar’s characteristics, which help enhance flavors such as chocolate and vanilla. In baked goods, these fibers may also improve crispiness, binding and flavor while enabling sugar
reduction and calorie control.”
Some soluble fibers are associated with improved nutrient absorption. This is the result of the fiber
lowering the pH within the gut.
“A lower luminal pH can enhance mineral solubility as many minerals, such as calcium, iron and magnesium, are not readily soluble at neutral pH levels,” said Liyi Yang, senior associate, global applications for snacks, bakery and confectionary, Ingredion Inc. “A lower luminal pH helps to break down these mineral compounds and increase their solubility, making them easier for the body to absorb.”