The new PenFibe CW is a non-GMO white corn fiber that contains at least 80% dietary fiber and can reduce calories in baked goods and snacks when blended into the flour – much like Penford’s potato-based starches PenFibe RS and RO. Its earlier ingredient PenFibe RO was launched at IBIE in October.
However, senior applications scientist at Penford Food Ingredients Sarah Wood said this new corn-based fiber has flavor benefits.
“Within the corn fiber category, it is a cleaner flavor which opens up the usage to a broad spectrum of food products,” she told BakeryandSnacks.com.
The corn fiber can be used in a number of bakery and snack applications, including gluten-free products and nutrition bars, even beverages.
Bryan Scherer, director of R&D at Penford, said the corn fiber is ideal for baked goods in particular, or other low moisture goods.
“It provides fiber enrichment, texture, caloric reduction when replacing higher caloric ingredients and some moisture retention. The coarse ground version can add additional texture and colors for an artisan appearance in certain applications,” he said.
Rounding out fiber portfolio…
Penford said it would continue to “round out” its fiber portfolio so that it can be a one-stop shop for companies looking to use the ingredient.
“We are constantly innovating to serve our customers’ needs, and right now, fiber is in high demand. Our PenFibe line is flexible enough to address the varying needs and applications in the food and beverage industry,” said John Randall, president of Penford Food Ingredients.