Polydextrose (PDX) is a highly branched, randomly bonded glucose polymer which is not digested in the upper gastrointestinal tract, but is slowly fermented throughout the colon. It has been widely acknowledged as a soluble fibre, and human clinical, animal and in vitro studies have all demonstrated physiological effects associated with this feature. These effects include improving gut health, reducing glycaemic impact and inducing satiety (1–3). The high tolerance and technological properties of PDX allow the development of food products with a variety of nutritional improvements without compromising taste and texture profile.