Nutriose : sugars and fat reduction - fiber enrichment

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High-fiber white bread is all right, consumer survey confirms June, 2008

(European Baker)

The need to increase fibre in diet is well-known as is the average person's love for white bread. So, bread enriched in fibre with Roquette's NUTRIOSE^®would seem to be the way to solve this apparent problem… A survey in France showed that consumers approved �" très bien…

French diets are one of the poorest in fibre in Europe with 16g per day per person. White bread is known for being an important part of French diets and therefore a good way to provide fibre needs.

A consumer survey was run by CEGMA TOPO in France in January 2008 to understand bread eating habits and fibre perception, and to present our idea:
White bread enriched with fibre, up to the fibre level of wholewheat bread.

Results showed that consumers approved…

Nouveau média
Significant fibre enrichment with the usual white bread taste? It sounds good and a sure way to improve France’s traditionally poor fibre-lacking diet.

And this is exactly what Roquette set out to achieve, given that French diets are one of the poorest in fibre in Europe with 16g of fibre per day per person opposed to the World Health Organisation’s recommended daily intake of 30g/day.

Bread is an important part of French diets and,therefore, a good way to provide fibre needs. In the light of this and in order to understand French perception, a consumer survey was run by CEGMATOPO in France in January 2008.

The survey took place in Paris, Lille and Toulouse with face-to-face interviews with 180 people - regular consumers and purchasers of white bread. The demographics of the sample aimed to replicate those found across France. The sample ranged from 18 to 65 years; divided into four age ranges.

Concerning eating habits, this survey showed that bread was mainly consumed alone (with no spreads - 84 per cent of consumers) at every main meal as an accompaniment by all the family. Bread is also consumed with a salty accompaniment by adults (78 per cent of consumers).

Craft bakeries were the most popular for bread with 65 per cent of those sampled buying their bread this way. Importantly, the survey showed that fibre in diet was well perceived by consumers. Indeed, fibre was mainly associated with vegetables, cereals and bread by the sample. They were also recognised for their nutritional benefits on general health and healthy bowels. Altogether, 94 per cent of the sample considered it ‘important’ to consume fibre.

The awareness of the need to increase daily fibre consumption is growing. In total, 79 per cent of the sample would choose to consume bread enriched in fibre in order to increase their fibre consumption.

The final part of the survey was to present to the sample the idea of a white bread enriched with fibre, up to the fibre level of whole wheat bread.

On the basis that people are aware of consuming less fibre than needed, 72 per cent considered white bread fibre enrichment to be a good idea and would be ‘ready to buy’ if this was available.

In total, 70 per cent of the sample approved the concept that white bread enriched in fibre would provide their fibre needs without changing their consumption habits.

In light of these results, Roquette has developed a recipe of a white bread enriched with NUTRIOSE^® FB. NUTRIOSE^® FB is a wheat-soluble fibre with low viscosity, neutral taste, great tolerance and perfect resistance to bakery process. Its neutral and tolerance associated with its wheat origin enables high enrichment in fibre while preserving taste and texture of white bread.

Providing a white bread taste with wholegrain fibre content was achieved by Roquette, resulting in a French loaf with six times the dietary fibre of a normal loaf while keeping similar proteins, calories, fat and digestible carbs.The result?

A bread which complies with the World Health rganisation recommendations, answers market expectations and has ‘healthy indulgence’ through the association of pleasure and nutrition.

FIBRE RICH WHITE BREAD (0,29 Mo)

Ces ingrédients qui améliorent les recettes May, 2007

(LSA)

These ingredients which improve the recipes.
NUTRIOSE^®. An intermediate food product coveted by manufacturers for compensating the lack of volume offered by sweeteners. [Article in French]

Reproduced courtesy of LSA

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Ces ingrédients qui améliorent les recettes - Read full article (0,32 Mo)