German ingredient supplier GoodMills Innovation has launched a new high-fibre compound that it claims enhances the nutritional and sensory profiles of baked goods.

The mix consists of dietary fibres from ten different sources – including cereals, fruits and vegetables – and wheat germ, an original superfood that provides important nutrients such as spermidine, folic acid and vitamin E.

GoodMills says its Good Fibres 10+1 can support the body’s intestinal flora and boost the immune system. Due to its composition, the ingredient allows for EU health claims in relation to the immune system and intestinal health, when used in sufficient doses.

The new ingredient is suitable for an array of bakery products from breads and rolls to pastries and croissants. Due to the water-binding properties of its dietary fibres, GoodMills claims that its compound can help achieve prolonged freshness in its products.

“Until recently, a strong immune system was a topic mainly discussed during the winter cold and flu season, but this is changing,” said Jutta Schock, head of marketing at GoodMills Innovation.

“The need for a powerful immune system is becoming a permanent topic – across seasons and generations. Good Fibres 10+1 makes it easy for the baking industry to respond to this current consumer demand with tasty, health-boosting products.”