Ingredion launches low FODMAP dietary fibre for snacks and baked goods
Novelose 3490 dietary fibre is a resistant starch derived from tapioca and classified as a type 4 resistant starch (RS4). It’s recognised by the US Food and Drug Administration (FDA) as a dietary fibre and lowers the calorie count of a baked item when replaced with a portion of flour.
It also carries the official Monash University Low FODMAP Certified seal, having undergone the University’s Low FODMAP certification programme, which included undergoing lab analysis to confirm FODMAP compliance.
FODMAPs are certain short-chain carbohydrates commonly found in the diets that can trigger occasional digestive discomfort.
According to Monash University, following a low FODMAP diet can be an effective way to help manage digestive wellness. Although it does not treat a disease but may help to meet nutritional needs with reduced gastrointestinal symptoms, research indicates the lifestyle is gaining popularity among consumers. Ingredion’s own research – conducted in 2019 – found that 61% of consumers believe a low FODMAP diet is good for overall health.
Ontrend package claims
“In recent years, Ingredion has expanded its ingredient bases to include rice, tapioca and potato in addition to corn,” said Aaron Edwards Ingredion’s North America platform lead, Starch Texturisers.
“This diversification allows us to offer our customers an extensive ingredient portfolio with unique features and benefits, enabling us to create great value for our customers.”
According to Ingredion, Novelose 3490 dietary fibre can also help producers differentiate their products with in-demand package claims, such as the Monash University ‘Low FODMAP Certified’ seal, ‘good source of fibre’, ‘gluten-free’, ‘not sourced from grains’ and ‘non-GMO’.
It can be declared simply as ‘modified tapioca starch’ on the nutrition label.
The company said the dietary fibre is easy to use, process tolerant and has a minimum total dietary fibre of 85%. It also has little to no impact on texture, flavour and colour, and can, in fact, enhance functional performance benefits in bakery and snack applications.
It improves crispiness due to low water holding capacity; exhibits process tolerance; provides fibre retention; and improves machineability. Improved texture can be realised when added to breakfast cereals and nutrition bars and can also extend bowl life of cereals. It provides a tender texture, improved sheetability and more tolerance to overcooking of pastas and noodles.