Okay, so this product advertises on the label that it can be added when baking and cooking as it is non-thickening and taste-free. It is Inulin and is 25 cal per tsp, but delivers 5g of fiber and no fat.

I know that there has been some debate about whether added fiber actually provides the same benefits because it is not chemically linked to the product, like the fiber in beans and legumes. Has anyone come across any definitive research on this. . .

I can see this product being misused with the whole deduction for fiber even though the cap is 4g per serving.

I was also wondering what others thought about this.

This is the reason W/W came up with the 4 gm cap rule. It stems from Benefiber which is essentially the same. The people need to be aware if they do this for health reasons that they need to add the calories to the item as well as the fiber and if the item has some fiber also then it really is doing nothing but adding calories.

BTW this is essentially what they do for the high fiber white breads.

Interesting about the white breads. I need to add more fiber to my diet for health reasons. I might try using something like that in my bread recipes. It's so hard to make whole grain breads (like quinoa & oatmeal) rise up enough at home.