It is undeniable that fiber is a nutrient needed for overall health and wellness. Most Americans fall shy of the recommended 28g dietary fiber for women and 34g dietary fiber for men, and doing so has both short-term and long-term health effects (3). However, according to Innova Market Insights, more than 33% of consumers state that they are proactive in preventing health issues by purchasing goods that support their wellbeing goals, specifically with weight management being the highest physical health priority (5). FiberGem is a great source of dietary fiber that can help support wellbeing and nutrition goals, and it also has exceptional functionality in baked applications as compared to other fiber types.

So what is FiberGem?

FiberGem, a cross-linked phosphorylated RS4, is a source of dietary fiber as defined by the FDA. The production process for FiberGem creates a high degree of cross-linked starches that are a diester of a phosphate molecule. Coming in at 90% dietary fiber, FiberGem as an insoluble source of fiber and is resistant to enzymatic digestion. The FDA has also determined that products such as FiberGem have a beneficial physiological effect on human health including lowering blood glucose and cholesterol levels, reducing caloric intake, and improving digestion. 

Though FiberGem differs in digestibility from native wheat starches, it functions very similarly within existing dough/bakery systems. Like starch, FiberGem provides bakery products with a bright, white color, a clean flavor profile and smooth finished product characteristics. It also has a low water holding capacity, meaning it does not disrupt viscosity or absorption when added to a dough or batter system. In comparison to other sources of dietary fiber, like oat, tapioca, and chicory root, FiberGem has superior synergy with other ingredients in wheat-based systems. Because FiberGem is derived from wheat, it works well with other wheat ingredients like flour and wheat protein; and, it also has the most replicable taste, texture, and mouthfeel to traditional baked goods made with wheat flour.

How do I use FiberGem?

Another reason bakers may select FiberGem over other sources of dietary fiber is because of its similar gelatinization properties as wheat flour. Non-wheat sources of dietary fiber have differing gelling points during baking, meaning oven profiles will need to be adjusted to reach the same bake and final crumb quality. Need another reason to give FiberGem a try? Like conventional wheat starch, baked products containing FiberGem have a neutral flavor profile and clean eating characteristics. Other sources of dietary fiber often create spongy, granulated textures and earthy, tart flavors that often must be masked with flavor blockers or emulsifying agents.

Whether you are seeking to add fiber to your product, or decrease total carbohydrate contents, FiberGem can be your solution for a wide range of bakery products. Not sure where to start on your fiber journey? Have no fear, the Manildra team is here! Depending on nutrition goals, fiber addition can vary from product to product. A claim that a food is high in fiber may only be made where the product contains at least 3g of fiber per serving for a “good source” or 6g of fiber per serving for an “excellent source” (4). Check out our application guide below to reach your fiber claims:

Bread Application

  • Replace 15% of flour with FiberGem
  • Similar absorption, mix time, and dough rheology
  • Achieve 5g per serving - Good source!

Tortilla Application

  • Replace 20% of flour with FiberGem
  • Similar absorption, mix time, and dough rheology
  • Achieve 6g per serving - Excellent source!

Cookie Application

  • Replace 30% of flour with FiberGem
  • Similar absorption, mix time, and dough rheology
  • Achieve 3g per serving - Good source!

Cupcake Application

  • Replace 40% of flour with FiberGem
  • Similar absorption, mix time, and dough rheology
  • Achieve 8g per serving - Excellent source!


1) Fiber | The Nutrition Source | Harvard T.H. Chan School of Public Health

2) Should I be eating more fiber? - Harvard Health

3) Dietary Guidelines for Americans, 2020-2025

4) 21 CFR 101.9 (c)(6)(i)

5) Innova Trends Survey 2024 and Innova Health & Nutrition Survey 2023 (average of Brazil, Canada, China, France, Germany, India, Indonesia, Mexico, Spain, UK, US)

Want to know more? Let's talk about wheat!

Whether you are curious about wheat, our products, or collaboration - we are ready to answer any and all questions. 

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