NZ Baking Industry

Sensus highlights cost-benefit gains for inulin-enriched bread

Bakeryandsnacks.com (10/02/09) reported that the cost-benefit ratio for including gut health promoting inulin in bread formulations could bring added-value gains for bread-makers. This idea will be presented to delegates at Third International Bakery & Biscuit Convention, taking place from 17 to 19 February in Warsaw, Poland. Inulin is a naturally occurring polysaccharide which is a soluble dietary fibre and has a flavour range from bland to subtly sweet. Growing evidence suggests that inulin, a prebiotic, can improve the balance of beneficial bacteria in the gut. Riding the functional food wave, food processors are increasingly adding inulin to their formulations to target the European digestive health market that analyst AC Nielsen values at about €2.2bn. Currently, bakery, dairy and cereal bars are key growth areas for chicory-sourced inulin. Fibre and bakery are closely related in the mind of the consumer, so it makes sense to produce inulin-enriched bakery products. Some consumers do not like the mouth feel and appearance of fibre, so clean-label inulin offers a potential solution, adding fibre without affecting the product properties. Although most European consumers are aware of fibre and the need to include it in their diet, knowledge of prebiotics is arguably still at an early stage. An example of a bread containing Sensus Frutafit inulin is Vitaalbrood Flora. It has been successful on The Netherlands market for several years. On the packaging and in accompanying adverts the manufacturer explained about prebiotics and the benefits to gut health. In terms of specific product applications, white, brown and wholemeal breads are all potential homes for the inulin product. For those consumers who prefer white to brown bread, inulin can increase the fibre content to levels where it provides the nutritional value of brown bread Inulin, a neutral, clean-label ingredient, avoids E-number status and, among others, can be labelled as fibre, dietary fibre, inulin or oligofructose.