Penford Food Ingredients, a leader in innovative carbohydrate systems and technologies, announced its newest potato-based soluble fiber, PenFibe® RO. This non-GMO product contains a minimum of 56 percent dietary fiber. PenFibe RO can be used to reduce calories in a wide variety of food products by partially replacing higher caloric ingredients such as flour and sugar.
The health benefits of PenFibe RO include caloric reduction, fiber enrichment and partial sugar replacement. This product can be used in a wide variety of applications, ranging from beverages and nutrition bars, to baked goods and snacks.
“We are excited to introduce PenFibe RO because of its vast applications and dual benefit of fiber enrichment and calorie reduction. The demand for healthy snacks and beverages continues to grow. And with a focus on childhood obesity in America, healthier options for children are especially important,” said John Randall, president of Penford Food Ingredients. “Not only is PenFibe RO used in foods, but it has the same benefits for low sugar drinks like fruit juices or flavored waters that are popular for kids.”
PenFibe RO is non-allergenic, non-GMO, Kosher and Halal. In addition, this product offers the following benefits and can be used in the following recommended applications:
- Bland taste
- Cook-up and instant versions
- Easy to use
- Excellent cold stability
- Freeze/thaw stability
- Good gut tolerance
- Heat and pH stable
Partial replacer for:
- Corn Syrup
- Resistant to Enzymatic Breakdown
- Baked goods
- Breakfast and nutrition bars
- Frozen desserts
- Sports nutrition
- Toppings and syrups
“Penford’s portfolio is expanding and evolving to provide more health and wellness solutions for customers with specific dietary needs and concerns. We are continuously formulating new and innovative ingredients to stay ahead of the latest trends in the food and beverage industry,” concluded Randall.
Penford Food Ingredients offers other bakery technologies such as customized gluten-free blends, starches and finished mixes, egg replacement systems, hot/cold viscosifiers, fat reducers and mimetics for bakery fillings and expansion starches for snack products.