High-Fibre Baked Goods: AB Mauri's Commitment to bridging the fibre gap

AB Mauri is dedicated to increasing the presence of high-fibre products that are acceptable to consumers on retail shelves. In addition to studying consumer appeal for higher-fibre foods in collaboration with the H3 project, AB Mauri has committed significant time and resources to four other research projects in 2024. These projects explore the incorporation of various high-fibre ingredients into baked goods and assess their impact on health. By engaging with experts, AB Mauri not only stays at the forefront of scientific developments but also contributes valuable industry insights, helping to target relevant research that can be directly translated into food technology. This structured approach ensures continual progress for the food industry.

As part of these initiatives, AB Mauri has engaged with more than 10 food manufacturers to provide valuable insights on fibre and offer ingredient solutions to increase fibre in everyday foods. A key example of this engagement was when AB Mauri hosted an event for the Bakers and Confectioners Association, reaching a broad audience within the craft bakers market. At this event, they showcased their ProGrains range of healthy bread mixes and highlighted the significant benefits of increasing high-fibre offerings in stores for customers.

While AB Mauri has made notable efforts to support the reformulation of bread to make it both higher in fibre and appealing to consumers, these products often come with a higher price tag. The demand for higher-fibre breads remains relatively niche, and this, combined with their higher cost, presents challenges in achieving widespread success in today’s competitive market. Nonetheless, AB Mauri is committed to addressing these challenges and is focused on promoting healthier options while seeking ways to reduce costs.