Closing the fiber gap: Science, trends and the future

By Kacey Culliney

- Last updated on GMT

Fiber in bakery, snacks, cereal: Science, trends, future

Related tags Research British heart foundation

Is fiber the golden ingredient for bakery, snacks and cereal? And has its use changed? has put together a special edition pooling the latest science and global market data on fiber.

We have talked with fiber guru Professor Jason Halford about upcoming, promising research into use of fiber blends for weight management and to the British Heart Foundation about recently published research linking cereal fiber to post-heart attack recovery.

We have also talked to ingredients majors Nordic Sugar and Roquette about how market demands for the micronutrient have evolved over the years and discuss what had driven this.

Here’s an easy reference to all articles, enjoy!

Fiber-rich bakery: What does the science say?

Clever fiber blends offer weight management hope, says Professor

Bread still rules high-fiber realm; Latin America rising fast

Fiber and beyond: Technical promise outshines nutritional value

Cereal gets to the heart of fiber deficiency, but is fortification the way to go?

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