A university food scientist has developed a process that turns coarse golden by-product of ethanol production also known as distillers' dried grain (DDG) into a food-grade ingredient.
College students, who took probiotics had shorter, less severe colds than students who did not take the beneficial microorganisms, U.S. researchers found.
There exists an abundance of scientific data supporting the positive benefits of fiber in reducing the risk of a number of chronic conditions, but most Americans fall far short of recommended daily consumption levels. Despite consumer awareness of fiber’s importance in the diet, it still is difficult to obtain enough fiber from most common foods.
Cereal and snack bars may have seen sales growth ebb and flow in recent years, but the segment has enjoyed significant new product development. Weight management, allergen concerns, and overall health and wellness have been at the forefront of efforts.
SunOpta Ingredients Group used the recent IFT Food Expo to showcase a new rice fiber, cellulose fiber and a specialty starch designed for use in yogurt and other dairy foods.
Recommended fiber consumption varies by age and gender, but it ranges between 21-38g per day. Considering Americans average roughly 15g of fiber per day, there is clearly room to grow.
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