In cereal-based bars the binding matrix, usually made up of sugars, is important for technical reasons, but nutritionally speaking delivers a lot of sugars.
Frutafit® inulin and Frutalose® oligofructose, as part of the binding syrup, deliver a number of important nutritional benefits to bars, and also contribute from a functional standpoint to shelf life and taste profile as described below
- Reduced sugar: The use of Frutafit® inulin and Frutalose® oligofructose in stead of the sugars regularly used for binding properties result in no added sugar formulations
- Prebiotic: The consumption of one no added sugar cereal bar per day provides the amount of inulin/oligofructose resulting in the prebiotic effect
- Lower Glycemic Index: Contains Frutafit® inulin and Frutalose® oligofructose as non-digestible carbohydrates, helping to support a stable blood sugar level after consumption.
- Balanced sweetness and crunchiness over time: product quality and sweetness are guaranteed by the addition of Frutafit® inulin and Frutalose® oligofructose.
Moreover cereal bar with inulin and oligofructose instead of sugar contributes to better blood glucose management, as it supports a lower rise in blood glucose response.