From naturally derived carrageenans to amylose-resistant corn starch, and resistant-dextrin soluble fiber to oligosaccharides, specialty hydrocolloids are being used to improve and enhance baked goods, meats/poultry and confections for modern health-conscious consumers.
The growing interest in healthy food products, as well as gluten-free applications, has paved the way for the introduction by California-based Marroquin Organic International of several high-quality pea ingredients.
While the food industryís interest in formulating low-sodium foods continues, one recent survey suggests consumers have a lot to learn about the health risks associated with high sodium intake.
The most recent definition of dietary fiber by the American Association of Cereal Chemists, in 2001, stated it is the edible part of plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine, with complete or partial fermentation in the large intestine.
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