Dietary fibre has become one of the most important functional ingredients in modern bakery formulations, valued for both nutrition and processing performance. As consumer demand for healthier products grows, understanding how fibre interacts with the gluten-starch matrix is key to getting formulations right.
Author: Phoebe Davin, Senior R&D Technologist
In the October 2026 issue of Food Review, Synercore’s own Dr. Hanneli van der Merwe unpacks the science and strategy behind the non-alcoholic boom, and the fork in the road shaping the entire category: mimic the original, or build something that stands on its own?
GLP-1 medications are reshaping the food industry. Here’s how manufacturers must adapt. Written by Anneri Carinus, Marketing Manager at Synercore, for the August 2026 issue of Food & Beverage Reporter.
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- Dr. Tertius Cilliers, Synercore CEO
