The Fiber Forward Bakery: How High-Fibre Ingredients Are Revolutionising Baked Goods

A recent study published in the Journal of Nutrition highlighted that a high-fibre diet could lead to a 15-30% decrease in all-cause mortality compared to a low-fibre diet. This statistic underscores the health benefits of high-fibre ingredients in bakery products. By incorporating whole grains, nuts, and seeds, these products not only improve digestion and regulate blood sugar but also contribute significantly to overall health.

Beyond personal health, using high-fibre ingredients aligns with sustainable food production principles. This approach helps in minimising waste and maximising resource use, contributing to a more sustainable, circular economy.

Reference: Reynolds, A., Mann, J., Cummings, J., Winter, N., Mete, E., & Te Morenga, L. (2019). Carbohydrate quality and human health: a series of systematic reviews and meta-analyses. The Lancet, 393(10170), 434-445.