Fiber fortification has become a real force in the functional foods space, as it is generally accepted that many consumers are not getting enough in their diets on a daily basis.
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.
Growing clinical evidence suggests that resistant starch increases insulin sensitivity in the large and growing numbers of prediabetics, a segment of the population of interest to manufacturers of healthier foods.
The BENEO-Institute has found that only six countries out of 27 analyzed are consuming the World Health Organization’s (WHO) recommended daily fiber intake of at least 25g of total dietary fibers from wholegrain cereals, fruits and vegetables per day.
For the general American population, adopting a gluten‐free diet is becoming an increasingly popular solution to numerous health problems, stated Pam Cureton, RD, LDN in a presentation at the Food Marketing Institute's (FMI) 2012 Health and Wellness Conference, held in April in Orlando, Fla. Cureton is with the Center for Celiac Research based at the University Of Maryland School Of Medicine.
Cargill’s Oliggo-Fiber inulin is a natural, invisible soluble fiber that is virtually undetectable in most foods and beverages. It is now available as a fiber syrup, as well as in the free-flowing powder form food and beverage manufacturers have been using to discreetly add fiber’s health benefits to a variety of products.
Results of new research presented at the American Society of Nutrition in San Diego contributes to the increasing amount of scientific evidence that underscores the health benefits of eating pistachios on a daily basis. A joint study by the UK’s Institute of Food Research and Italy’s University of Messina confirms that key nutrients in pistachios are released during digestion and are absorbed in the gastrointestinal tract.
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