The inclusion of polydextrose in the newly expanded list of isolated or synthetic non-digestible carbohydrates in the classification of dietary fiber provides formulators with an economical, highly functional ingredient that qualifies for label claims.
Consumers are looking for healthier food product attributes, even in indulgent snacks, cookies and crackers. That rising demand has formulators turning to more functional starches.
Increased market demands for functional food products pose a dilemma for R&D experts: How to make products more nutritious but not sacrifice taste or quality, especially when it comes to the typically indulgent snack foods?