Consumers want healthier baked goods, but they won’t settle for sawdust-like textures. Traditional high-fiber ingredients can disrupt gluten networks, leading to tougher crumbs and muted flavors. So, what should be on the look out for? Soluble fibers, resistant starches, and precision-formulated blends that mimic the functionality of traditional flours while enhancing nutritional profiles are just a few to watch.

At the Baking Expo, I’ll be looking for cutting-edge ingredients like enzyme-modified fibers, chicory root extracts, and barley beta-glucans that can be seamlessly integrated into bakery formulations. After all, we don’t just want to add fiber, we also want to enhance moisture retention, ensuring products stay fresh longer without that dreaded dryness.

Taste Matters

Nobody wants to eat a muffin that tastes like a mouthful of bran flakes. The best fiber solutions today are neutral or even slightly sweet, allowing your signature flavors to shine. At this year’s show, I’ll be on the hunt for solutions that ensure your high-fiber creations are as delicious as they are nutritious.

Fiber enrichment doesn’t have to mean compromising on quality. Solutions for softer, tastier, and healthier baked goods will be a big hit at this year’s show. Whether you’re scaling up production or crafting artisanal loaves, you’ll leave with actionable insights to elevate your products. Plus, networking with suppliers means you’ll find the perfect ingredient partners, which means no more guessing games in the lab. Join us in Las Vegas from September 13-17 for IBIE 2025!

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