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
Why this recipe works 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 …
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 …
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 …
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.