Fibre-Enriched Product Development Guide

Why is fibre enrichment on the agenda?

While nutrition recommendations point to about 25-30 g of fibre a day for adults, many consumers' daily intake falls short. This gap creates a strong market opportunity for fibre-enriched products. However, adding fibre changes not only nutritional value but also the texture, water balance and process of the product. A successful product comes from using the right fibre at the right dose with the right water adjustment.

Claim conditions

Under the Turkish Food Codex, a "source of fibre" claim requires at least 3 g of fibre per 100 g or 1.5 g per 100 kcal, and a "high fibre" claim at least 6 g per 100 g or 3 g per 100 kcal. The target claim should be set at the outset and the calculation made on the final (baked) product.

Fibre types and properties

Wheat fibre is the most common option in bakery thanks to its high total fibre content and neutral taste. Cellulose fibre, with its very high fibre content and range of particle sizes, reaches the target at a low dose. Pea fibre is preferred in gluten-free and allergen-friendly products. Citrus fibre, besides contributing fibre, works as a texture improver through its strong water- and fat-binding properties.

Dosage calculation

First the fibre already contributed by the main ingredients is calculated; then the additional fibre needed to reach the target is found by dividing by the total fibre content of the chosen fibre. A safety margin should be left for variability in analytical results. Water loss during baking raises the fibre percentage in the final product.

Water adjustment and process

Fibres bind several times their own weight in water. If water is not increased, the dough hardens and the product is dry with low volume. Water should be increased step by step according to the fibre level, and mixing and resting times reassessed. In beverages, insoluble fibres can sediment, so fine particle size and a stabiliser system are needed.

Recommendations by application

Wheat and cellulose fibre in bread; fine cellulose or wheat fibre in biscuits and crackers; pea or wheat fibre in pasta and noodles; pea and wheat fibre in meat products (for water retention and yield); and citrus fibre in sauces are common choices.

Sensory quality

Coarse fibres can leave a gritty mouthfeel and dark fibres can change product colour. Fine, light-coloured fibres preserve the appearance and texture consumers are used to. Sensory tests help determine the highest acceptable fibre level.

Sourcing notes

PERDIST supplies wheat fibre, cellulose fibre (90 and 200 micron), pea fibre and citrus fibre with technical documents and certificates of analysis, and offers corn, rice and soy fibre options on request.

Frequently asked questions