Already have an account? Sign in.

 Remember Me | Forgot Your Password?

The Use Of Fiber In Future Foods, Including Beverages, Bakery And Confectionary

January 31, 2017: 12:00 AM EST
Formulators of new foods, especially foods with higher levels of fiber, are facing several hurdles, as shown in a recent survey. First, consumers are fairly ignorant of how to get more fiber into their diets (25 percent), though they know they need more. They associate fiber with whole grains. They often assume that high-fiber foods don’t taste good (10 percent). The president of fiber supplier Beneo says formulators who choose the right fiber can enrich baked goods, dairy, cereals, confections and beverages, without sacrificing taste or texture. Fibers that will be increasingly used in the future include: resistant glucan (RG), hydrogenated resistant glucan (HRG), combinations of seaweed and starch, and chitosan, a polysaccharide derived from the chitin shells of shrimp and other crustaceans. [ Image credit: © U.S. FDA ]
Todd Runestad, "Designer Fibers will Expand the Market to New Categories", New Hope Network, January 31, 2017, © Penton
Domains
HEALTH & WELLNESS
Body
Food & Nutrition
Better For You
Other Food & Nutrition
Whole Grains
Geographies
Worldwide
North America
United States of America
Categories
Companies, Organizations
Market News
Products & Brands
Trends
Developed by Yuri Ingultsov Software Lab.