CFF Corp., Chestertown, Md., has developed a new type of fiber derived from the fiber-rich parts of bamboo plants. It consists of a more than 90% water insoluble fiber that cannot be broken down by the human body, so it bulks in the stomach, removes undesired metabolic by-products and shortens intestinal transit time. It not only adds negligible calories to a product, it also improves texture in products from baked goods, to snacks, to frozen desserts.
Pie crusts, crackers, cookies, pastas, chips and other snack foods may also receive some of these same benefits. “The industry standard for pretzel breakage during the distribution process is 30%,” states Sara England, national business manager. She notes that one manufacturer reports the use of the ingredient reduced breakage to below 5%.