Increasing numbers of consumers are following an individualized dietary plan including gluten-free and vegan. Because of this, there’s a rise in demand for gluten-free and vegan bakery and pastry products.

The demand is driven by people with celiac disease or gluten sensitivity and by the trend of consumers looking for plant based foods that are free of potential triggers for gastrointestinal discomfort such as gluten and FODMAPSs (fermentable Oligo,- D,- Mono-saccharides and Polyols).

Consumers of gluten-free or vegan foods are mostly people who pay close attention to their diet. However, most people who follow a gluten-free lifestyle do not consume enough dietary fiber due to the replacement of high fiber wheat, barley and rye based flours with low fiber, high starch flours like white rice, potato and tapioca. 

Adding label-friendly and plant-based VITACEL® Dietary Fibers to gluten-free foods is an excellent way to increase dietary fiber levels without causing gastrointestinal discomfort. The right selection of VITACEL® Dietary Fibers, such as organic VITACEL® Apple Fiber, natural VITACEL® Citrus Fiber and VITACEL® Bamboo Fiber makes it easy to raise the fiber content up to 3 g per 100 g or even 6 g per 100 g and to balance the ratio between soluble and insoluble fibers. Fiber contents in this range allow using the nutrition claims  “source of fiber”  or  “high in fiber”  and let the products stick out on the shelves.

JRS offers a qualified fiber ingredient toolbox, where the innovative VITACEL® Dietary Fiber range provides clean and clear label solutions for high fiber enrichment and calorie reduction without compromising taste or consumer acceptance.

Solving Formulation Challenges with VIVAPUR® Functional Ingredients

VIVAPUR® HPMC, a modified cellulose and soluble dietary fiber, helps to replace the functionality of gluten, improve textural properties and structure. This hydrocolloid provides demonstrably positive effects on the viscoelasticity of the dough.

VIVAPUR® HPMC contributes to evenly distributed pores, improves moisture retention and reduces dry crumbliness.

Moreover VIVAPUR® HPMC slows down staling of the baked goods, improves structural integrity and cohesiveness leading to improvement in mouthfeel and eating quality.

Due to its exceptional properties, VIVAPUR® HPMC offers a fantastic alternative for vegan and egg-free baking. Eggs play a crucial role in baked goods, contributing to foaming, aerating, stabilizing, and emulsifying properties. However, VIVAPUR® HPMC’s capacity to gel under hot conditions, along with its impressive foam-forming and stabilizing abilities, makes it the optimal choice for replacing eggs in baked goods.

When it comes to bake-stable fillings like chocolate or fruit fillings and jams, VIVAPUR® Alginate and Pectin are the perfect solutions.

By combining these two hydrocolloids, a synergistic effect is achieved, ensuring high flexibility, excellent syneresis control, a soft texture for easy handling, and an exceptional flavor release. For both bake stability and post-oven fillings, VIVAPUR® Alginate is the ideal choice. It provides exceptional bake and freeze-thaw stability. Furthermore, it is easy to prepare as it dissolves in cold liquids. With tailor-made solutions available, VIVAPUR® Alginate offers a wide range of textures, from smooth to firm, and allows for texture development from rapid to slow. Additionally, it effectively prevents syneresis, ensuring the desired consistency and quality.

Shorten the time to market with VIVAPUR® Functional Ingredients and VITACEL® Dietary Fibers

With our portfolio of customized and practical VIVAPUR® Functional Systems, JRS Food Ingredients offers solutions for demanding gluten-free product development.

As an innovative system and technology partner engaged in research and processing of plant materials worldwide, JRS combines the unique functional performance of VIVAPUR® and VITACEL® range with nutritional benefits for high-quality food products.