The company said that its new Fibrim 1270 soy fiber helps prevent stickiness in the finished product, improves freeze-thaw stability, improves sensory appeal, and saves on cost. But the company said that the number one reason for its development was in response to consumers, who are increasingly looking for healthy options that still taste good.
Solae’s product line manager for fiber Helen Webber told FoodNavigator-USA.com that tortillas and wraps outsold white bread in the US last year, as consumers see them as a healthier option.
“There has been dramatic growth in the tortilla and wrap segment,” she said. “There is a perception that wraps are healthier than white bread…This is a solution that can provide nutritional benefits while providing economic and functional benefits.”
Solae said that the Fibrim ingredient has been developed to be flavor-neutral, although its blend of soluble and insoluble fiber, along with soy protein, means that it also imparts nutritional benefits to the consumer, taking advantage of soy’s healthy image.
In addition, manufacturers can often benefit from using a clean label alternative to other ingredients, the company said.
“We can look at removing less natural ingredients like hydrocolloids that don’t look good on the label,” said Webber.
Much like hydrocolloids, Fibrim is what Webber terms “a natural moisture management system” which helps with water absorption to prevent the tortillas from cracking and hardening.
“We are seeing significant yield extensions of about 12 and 15 percent,” she said.
As well as responding to consumer demands for alternatives to white bread, Webber said: “It’s a very functional ingredient responding to the economic needs of a manufacturer.”
She added that food manufacturers interested in using the new soy fiber ingredient in their formulations would work directly with Solae to get the right blend for their needs.
“It’s very easy to integrate,” she added.