Add healthy ingredients without sacrificing taste in baked goods

by Jeff Gelski
Share This:

By using a combination of Inscosity B656 modified food starch and TruBran F75M corn bran from Grain Processing Corp., Muscatine, Iowa, baked goods manufacturers may incorporate healthy ingredients into their products while preserving quality and taste. Inscosity B656 improves moisture retention and provides freeze-thaw stability, while TruBran F75M is a good source of insoluble corn fiber with a clean flavor profile.

For more information, call 563-264-4265, e-mail, or visit

This article can also be found in the digital edition of Food Business News, August 5, 2008, starting on Page 73. Click
here to search that archive.

Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.

The views expressed in the comments section of Food Business News do not reflect those of Food Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.