Ingredients that are natural and multifunctional are in great demand by food formulators and product developers. Pea, oat and corn fibers are healthy ingredients loaded with dietary fiber and have the added benefit of being perceived as “natural” by consumers.
Pulses and their fractions—protein, starch and fiber—are increasing in popularity for multiple reasons. They are high in protein and beneficial fiber (including resistant starch) and are replete with vitamins and minerals.
North Americans try to consume more fiber. In fact, 72% of the 1,000+ people surveyed in 2011’s International Food Information Council’s (IFIC) “Food and Health Survey” say so.
Fiber has a range of healthy benefits, and manufacturers are stretching fiber’s potential applications, even as Americans continue to face a fiber consumption deficit.
Researchers at Michigan State University have shown a prebiotic may help the body's own natural killer cells fight bacterial infection and reduce inflammation, greatly decreasing the risk of colon cancer
Scientists at Virginia Tech have demonstrated it may be possible to achieve the suggested daily intake of fatty acids in a single serving of a savory-flavored yogurt.
Researchers may have uncovered a promising strategy that, for the first time, appears to cause celiac disease progression to reverse, and that strategy is consuming probiotics.
Initial testing in acid and bile salts found that Lactobacillus strains had a significantly higher acid tolerance than the lactococci strains and E. hirae, according to a Norwegian statement.
Are you a leader in research & development? Stay ahead of the curve with Prepared Foods, the premier source of information and insights for today's trend leaders and taste-makers in food and beverage manufacturing.
RSS
