Ingredion launches Novelose low cost-in-use fiber

Formulation friendly insoluble resistant starches enable manufacturers to add fiber to foods with little to no impact on product texture, flavor and color.


fiber Ingredion NOVELOSE Starch


Ingredion has launched a new line of low cost-in-use dietary fibers for manufacturers wanting to easily add fiber to foods – the NOVELOSE dietary fiber series – for fiber fortification and calorie reduction in baked goods, pastas, noodles and extruded products with little to no impact on product texture, flavor and color.

NOVELOSE dietary fibers are versatile, process stable, insoluble type 4 resistant starch ingredients that can deliver fiber and help reduce calories and carbohydrates in low moisture applications such as breads, crackers, cookies, pastas, noodles and extruded products – giving manufacturers the ability to stand out in the marketplace with claims like “good source of fiber” or “excellent source of fiber” as well as “reduced calories”. Due to the products’ low water holding capacity, the modified food starches have little to no impact on product processing.

NOVELOSE dietary fibers are a minimum total dietary fiber of 85 percent on a dry solids basis as measured by AOAC 985.29. There are tapioca-, wheat-, and potato-based options within the portfolio to offer the product functionality that fits best with the customer’s requirements.

“We continue to experience an increased demand for fiber fortification and calorie and carbohydrate reduction in the retail and food service space,” said Nazlin Imram, PhD, marketing director of Asia Pacific. “By formulating with NOVELOSE dietary fibers, food developers now have the ability to meet the demand for higher-fiber products with ingredients that are practically invisible to consumers in terms of texture, flavor and color.”

“NOVELOSE dietary fibers are a synergistic companion to our product line up,” notes Imram. “It has many functional attributes such as low cost-in-use fiber fortification, are easy to use, highly tolerant and provide a great eating experience in higher-fiber bakery products, snacks and pasta. That’s a winning combination,” she concludes.