Create a value-added bakery food with MGP Ingredients’ Fibersym™ 70, a resistant starch developed for fiber enhancement. Depending on usage level, the ingredient prompts claims of “good source” of fiber or “high source” of fiber on finished bakery foods, the company says, and Fibersym™ 70 replaces flour in these products because it is a wheat derivative.
MGP Ingredients Inc.
800-255-0302
www.mgpingredients.com
