Fiber-Enriched Cookies

Adding a highly insoluble fibre to cookies changes water demand and fat distribution as well as the nutritional composition. Those shifts can affect dough cohesion, spread and baked hardness, so fibre enrichment has to be developed as a hydration and texture problem rather than by increasing fibre in isolation.

What can we help you achieve?

• Fibre enrichment
  Adding fibre to cookies can strengthen nutritional appeal while maintaining the texture consumers expect.

• Better Nutri-Score
  A better nutritional balance can help improve Nutri-Score and strengthen appeal to health-conscious consumers.

• Clean label
  Recognisable ingredients can support a clearer proposition without sacrificing product quality.

Our Recommended Ingredient Solution

• PisumRICH
  This ingredient can provide fibre and nutrition enhancer in this formulation. This ingredient is derived from the pea hull and contains more than 85% insoluble fibre, with high water retention and strong fat-binding properties rather than protein- or starch-led functionality.

Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.