Ingredient Focus: Soluble Corn Fiber
When developing healthier products, the challenge is rarely just one thing. Reducing sugar can impact texture. Increasing fibre may affect processing. Improving nutritional value often requires changes elsewhere in the formulation. That’s why Soluble Corn Fiber has become such a valuable ingredient for product developers across multiple food and beverage categories. While it is widely […]
Why Solving One Challenge at a Time No Longer Works
When we speak with food manufacturers, the conversation often starts with a single objective. “We want to reduce sugar.”“We need to add fibre.”“We’re looking for a cleaner label.” But once development begins, it quickly becomes clear that no challenge exists in isolation. Reducing sugar impacts taste. Adding fibre can affect texture. Reformulating a recipe may […]
Shorter Days, Bigger Opportunities: Seasonal Health Solutions for Autumn & Winter
As the days get shorter and temperatures drop, consumers naturally shift their focus towards wellbeing. Autumn and winter are traditionally the seasons for digestive health, immune support, relaxation, and overall wellness products, creating opportunities for innovative supplement and functional food concepts. At Van Wankum Ingredients, we offer a portfolio of ingredients that can help bring […]
Practical ways to improve your formulation with fiber solutions
We would like to discuss fibers together and especially Polydextrose. Increasing fiber can bring challenges in texture, processing, and overall product performance. The right fiber solution can help manage these without overcomplicating the formulation. With Polydextrose powder and liquid, we see opportunities across several applications: Confectionery Support structure and stability while reducing issues such as […]
What’s next in fiber enrichment?
If you’re already using Polydextrose, you know it can be a useful tool for increasing fiber without making major compromises to the product. Depending on the application, Polydextrose can help you increase fiber, reduce sugar or fine-tune the texture and mouthfeel of a product without making the formulation unnecessarily complicated. Polydextrose works well in several […]
IMO (Isomalto-Oligosaccharides): A Smart Solution for Texture, Stability and Sugar Reduction
The demand for sugar reduction and cleaner labels continues to grow, but as many manufacturers know, removing sugar is rarely straightforward. It impacts not only sweetness, but also texture, stability, and overall product experience. Finding the right balance is key. This is where IMO (Isomalto-Oligosaccharides) comes into play. Although IMO does not offer the lowest […]
Low-Calorie, High-Fiber Gummies: More Complex Than They Look
Creating gummies with a Nutri-Score A, low calories, and high fiber while reducing sugar has traditionally been anything but simple. At the same time, that’s exactly where things are starting to shift. What used to be considered difficult is becoming more accessible. Not because the challenge disappeared, but because the way formulations are approached is […]
Why “Clean Label” Often Complicates Formulation More Than Expected
“Clean label” sounds simple. Fewer ingredients. More recognizable names. A product that feels closer to what consumers expect today. On paper, it looks like a step forward. In practice, it often introduces a different kind of complexity. Because what gets removed or replaced in the name of clean label doesn’t just affect perception, it affects […]
5 Ways to Improve Texture Without Adding Sugar
Improving texture without adding sugar is rarely about a single adjustment. In most cases, it comes down to a combination of factors that shift the moment sugar is reduced. Structure changes, moisture behaves differently, and the final product doesn’t always respond the way you expect. There are a few directions that tend to make a […]
Why Sugar Reduction in Bakery Often Fails (and It’s Not About Sweetness)
Reducing sugar sounds straightforward until the final product comes out dry, dense, or just… disappointing. What looks like a simple adjustment on paper quickly turns into a balancing act. Because sugar in bakery isn’t just about sweetness. It plays multiple roles at the same time and removing it affects more than most formulations anticipate. Here […]