Bakery is experiencing a reformulation renaissance as fiber and protein fortification, along with lower sugar and sodium, drive innovation in the sector.
Bolstered by consumer demands for more nutrition per bite, bakery-boosting functional ingredients and additives are changing the way manufacturers formulate baked goods.
https://www.foodingredientsfirst.com/news/ingredion-kerry-puratos-bakery-reformulation.html
This vegan chocolate banana bread achieves its delicious, irresistible, soft, moist structure because the three PEKTOS fibers each contribute a specific functional benefit.
PEKTOS Cocoa Fiber SF 200 A enhances the chocolate flavour while adding fine, uniform cocoa solids that support a tender crumb without drying the batter.
PEKTOS Psyllium Fiber PF 50 C provides natural hydrocolloid functionality and egg replacement: once hydrated, it forms a gentle gel network that binds water, increases volume through air holding, improves sliceability, and continues setting as the loaf cools.
PEKTOS Flaxseed Fiber FF 100 C complements this by adding additional water‑binding and emulsifying capacity, helping the bananas, oil, and sugars form a stable batter. The short hydration step before baking ensures these fibers are fully activated, giving the finished bread its characteristic moist, cohesive texture.
PEKTOS CORN FIBER DF 82 A – A Highly Tolerable, Low‑Viscosity Prebiotic Fibre for Modern Food Applications
PEKTOS CORN FIBER DF 82 A is a Soluble Corn Fiber (SCF) that is a high‑purity, digestion‑resistant dextrin produced from non‑GMO corn starch. It delivers excellent digestive tolerance, neutral taste, and superior process stability, making it one of the most versatile soluble fibers available for food and beverage manufacturers.
PEKTOS CORN FIBER DF 82 A provides clinically demonstrated prebiotic benefits, supporting the growth of beneficial gut bacteria while enabling fiber enrichment, sugar reduction, and texture optimisation across a wide range of applications.
CORN FIBER DF 82 A is a white to off‑white powder, fiber content typically 70–85%, fully soluble, with good heat and pH-stability (pH 2–9), neutral taste and low viscosity,
PEKTOS CORN FIBER DF 82 A is suitable for vegan and low‑FODMAP formulations, as well as for UHT, baking, and extrusion processes. Its prebiotic activity supports a beneficial gut microbiota; it has low sweetness and high solubility in both hot and cold systems.
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Why This Works — Cocoa fiber provides colour and chocolate flavour enhancement, and together with Flaxseed Fiber controls water-binding. Its fine particle size improves dough handling and reduces spread variability. In baked systems, cocoa and flaxseed fibers stabilise moisture, resulting in softer textures and extended shelf life. The combination of cocoa fiber with sugars and fats creates a balanced chocolate profile without relying on high cocoa powder dosages.
Check back soon; we are working on a Brownie recipe right now.
The Quality Management Systems of both PEKTOS AG and PEKTOS Ingredients AG were awarded ISO 9001:2015 re-certification in July 2026.
The new English and German certificates, valid until July 2029, are available to download from our website.