10 Nov 2026
Bread is part of everyday eating habits in many parts of the world. That gives bakeries an opportunity to help address the fiber gap, the difference between the fiber people are advised to eat and what they actually consume.
For commercial bakers and industrial developers alike, the challenge is all too familiar: a nutrient-rich recipe has to taste good too. Whole grains can help raise fiber levels, but the finished loaf needs the flavor, softness, and bite that leaves consumers wanting more.
What is the fiber gap?
The fiber gap becomes clear when you compare dietary recommendations with what people eat. The World Health Organization advises people over age 10 to consume at least 25 g of naturally occurring dietary fiber a day.
In 2018, the estimated median daily fiber intake among adults worldwide was 21.6 g, according to a study published in 2026 covering 185 countries and territories. This falls below the WHO recommendation, while countries such as the UK and Germany recommend an even higher intake of 30 g per day for adults.
Eating enough fiber matters, though. It supports normal bowel function, and diets rich in fiber are associated with a lower risk of cardiovascular disease and type 2 diabetes. Certain types of fiber can also help people feel full. Our article “The power of fiber” takes a closer look at the science.
How can bread help bridge the fiber gap?
For bakeries, incorporating whole grains into familiar bread recipes is one way to help consumers increase their fiber intake. The choice of grains and their preparation can influence both the nutritional value and the eating quality of the finished bread.
Increasing fiber in bread with whole grains
Whole grain bread generally contains more fiber than bread made mainly with refined wheat flour. To understand why, it helps to look at the grain kernel, which consists of three parts:
- Bran: the outer layer, which contains much of the grain's fiber
- Germ: the embryo of the grain, which can grow into a new plant
- Endosperm: the larger, starch-rich part of the grain.
Refining grains to make white flour removes much of the bran and germ, reducing their fiber content. Whole-grain ingredients retain all three parts in their original proportions, even when milled, cracked, or flaked.
Increasing the proportion of whole grains can affect water absorption and dough structure, influencing how the dough behaves during processing and baking. Choosing the right grain ingredients and testing your recipe help you achieve the flavor, texture, and loaf volume your customers expect.
Putting whole grains and seeds into practice
Depending on your recipe and production needs, Puratos offers a range of grain ingredients, bread mixes, and toppings for different bakery applications:
- Sproutgrain brings ready-to-use sprouted and fermented whole grains into the dough. The range includes different formats for different applications.
- Softgrain contains whole grains and seeds cooked and infused with sourdough. It is developed for a softer grain texture and a distinctive flavor.
- Puravita includes bread mixes with whole grain and multigrain options. The exact recipe and nutritional profile vary by product and market.
- GrainDesign offers grains and seeds for decorating bread. It can give the crust a recognizable finish, although a coating alone does not establish a meaningful increase in fiber per serving. For more inspiration, explore our guide to bread decoration with grains and seeds.
Creating fiber-rich bread customers come back for
To develop higher-fiber bread with the texture, flavor, and freshness your customers expect, consider the following:
- Optimize crumb texture: Account for changes in water absorption when using whole grains; adjust hydration, mixing time, or flour blends to maintain dough strength, loaf volume, and firmness.
- Select and prepare grains carefully: Ensure whole grains and visible pieces provide character without creating a hard, unappealing bite (e.g., using pre-cooked or sourdough-infused grains like Softgrain).
- Monitor shelf-life freshness: Verify that crumb moisture and firmness meet your freshness targets throughout the entire planned shelf life under actual production conditions.
- Fine-tune the flavor profile: Balance whole-grain and fermentation notes, including flavors from sprouted grains and sourdough, to match your customers' taste preferences.
A side-by-side trial of your original bread and a revised recipe can make the next decisions easier. Compare fiber content, dough handling, loaf volume, crumb texture, taste, and freshness. Before marketing the finished bread as "high fiber," verify its nutritional values and check the relevant nutrition-claim requirements in your market.
Interested in developing bread with more fiber and the eating quality your customers expect? Talk to your local Puratos team about ingredient choices, recipe development, and application support.
