glycemic response | Prepared Foods

Items Tagged with 'glycemic response'

ARTICLES

Resistant Starch Can Replace Flour

Ingredion says a new sensory study shows that its resistant starch could be used to increase the dietary fiber content of certain foods.

February 14, 2013

Ingredion says a new sensory study shows that its resistant starch could be used to increase the dietary fiber content of certain foods.

Switching from plastic to paper-based packaging often comes with new challenges. This webinar will explore how an ovenable, fiber-based packaging solution can deliver the benefits of plastic with 90% less plastic usage.

The Winter Fancy Food Show is where specialty food makers go to exhibit their newest and best products and where buyers go to find their next bestsellers.

Items Tagged with 'glycemic response'

ARTICLES

Resistant Starch Can Replace Flour

Unlock the Future of Food and Beverage Innovation

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.