With less than 20% of adults currently consuming the recommended daily amount of fibre, there is a significant need to increase fibre consumption through fortifying commonly consumed popular foods—such as white bread—with natural, soluble sources of fibre such as Emulgold™.
Kerry, the world’s leading taste and nutrition company, is pleased to launch Emulgold™ Fibre, a naturally sourced, soluble dietary fibre ingredient, for the white bread manufacturing market.
Although white bread is the most popular type of bread globally, its low fibre content gives it a poor mark on the nutrition scale. Emulgold-fortified white bread can provide up to a 300% increase in fibre per serving versus non-fortified white bread, a level that approximates the fibre content of whole wheat—all whilst maintaining the taste and consistency that leads so many consumers to purchase white bread products.
The European Food Safety Agency (EFSA) recommends that adults consume 25g of fibre per day (UK 30g), but most fail to reach that goal. Yet, according to a Kerry survey, more than 60% believe that eating more fibre is the best way to manage digestive health. Consumer understanding of the connection between fibre and prebiotics is increasing, along with the associated benefits such as supporting weight loss, reducing cholesterol and blood sugar levels, fueling gut bacteria, helping in diabetes prevention, and lowering the risk of cardiovascular disease.
A study in the Journal of Pharmacy and Nutritional Sciences in 2015 showed that nearly 600 million Europeans don’t consume enough fibre. It also found that implementation of high fibre diets would lead to a reduction in fibre deficiency-related diseases, and potentially save the region €278 million in healthcare costs.
Commenting on the launch into the market for white bread, Matthew May, head of European Bakery Business Development at Kerry said: “Most consumers’ daily diets are significantly deficient in fibre, and this can greatly affect personal health and quality of life. This important public health challenge is being taken up by food and drink manufacturers through such programs as the UK Food and Drink Federation’s recently launched initiative dubbed “Action on Fibre”. Emulgold is a naturally sourced fibre, designed for use in the manufacture of white bread products, that can deliver a threefold increase in the volume of fibre consumed—without affecting the taste, texture and other traditional aspects of white bread that make it so appealing.”
Produced using the natural resin of the acacia tree, the application of Emulgold delivers a high concentration of soluble dietary fibre (minimum 85%) that enables a “High in Fibre” claim and provides excellent digestive tolerance without the risk of unwanted effects. Sensory and texture analysis results confirm taste and aroma are unaffected, as are loaf volume, softness, crumb and crust colour and there is little impact on dough rheology, making it easy for bakers to handle. Further application trials carried out demonstrated that other fibres on the market such as citrus fibre, soluble corn fibre and inulin can negatively impact the sensory and dough handling properties of bread. Favourably, acacia fibre (Emulgold) fortified bread remains comparable to reference “control” bread, placing it at the top of the list when choosing a suitable fibre for fortified baked goods.
Among its many benefits, Emulgold is easy to apply and promotes the growth of healthy bacteria—bifidobacterial and lactobacilli—in the human digestive system, as proven in clinical studies (British Journal of Nutrition, Calame et al., 2008) and is superior to chicory root (inulin) at similar levels. Emulgold has high digestive tolerance, enabling food manufacturers to promote digestive benefits and processing functionality while eliminating the risk of undesired laxative effects.
Significant sustainability benefits
Gum acacia is a clean label, natural, consumer-friendly ingredient with noteworthy sustainability benefits. Emulgold is produced using natural resin from the acacia tree from the Sahel region of Africa. Local farmers, who harvest the gum in a sustainable manner that does not damage tree formation, often do so as a form of secondary revenue, making it a critical income generator within vulnerable communities. Acacia is aligned to the importance consumers place on sustainable, naturally derived, clean ingredients that support farmers and growers. Earlier this year Kerry carried out proprietary consumer research (Sustainability in Motion, 2021) which revealed ‘consumers consider naturally sourced as the most important attribute in relation to responsible sourcing and food and ingredient processing. ‘Supporting farmers and growers’ was also shown to be very important.’
Commenting on the valuable sustainability aspects of Emulgold, Mr May said. “Kerry’s Emulgold fibre is a natural, clean, consumer-friendly ingredient with noteworthy sustainability benefits. These benefits, along with ease of application and the nutritional/functional benefits of acacia fibre, enable Emulgold to meet rising consumer and food manufacturer expectations for taste and nutrition in the traditional white bread market.”
Innovations in Food (& Beverage) Technology is a quarterly magazine distributed globally both in Print and Digital formats. www.innovationsfood.com. Twitter: @Innovfoodtech. Instagram: @innovationsinfoodtechnology. Linkedin: www.linkedin.com/in/terry-prior52