Consumers have increasingly become interested in preventative health measures since the COVID-19 pandemic, and as a result, they’re demanding functional foods and supplements in droves. One emerging category for prebiotics, according to Comet-Bio (London, ON, Canada), is the bakery and snack aisle: In a July 2021 blog post on the Comet-Bio website, registered dietitian Hannah Ackermann said that while probiotics can be difficult to incorporate into baked goods, prebiotic fibers offer formulation benefits that probiotics don’t.
Ackermann noted that many prebiotic fiber options require high doses in order to be effective; however, emerging prebiotic fiber options like polysaccharides and resistant starches are hitting the market, and these solutions can be incorporated into more versatile formats at lower doses.
For more information, visit https://comet-bio.com/bakery-snacks-bringing-prebiotics-to-the-bakery-and-snack-aisle/.
