Following the results of a European study that reveals nutrition, health, taste and price lead dietary fibre needs, we explore how consumer perceptions and attitudes are evolving and shaping new product launches.
New research from the Columbia University Mailman School of Public Health has found that not all fiber is created equal when it comes to lowering the risk of cardiovascular disease (CVD) and inflammation.
It’s been around for 200 million years, but the baobab tree has yet to make it to the mainstream. Compound Solutions said it is changing that with a new fiber offering.
Flourish – wheat flour that contains more than 5x the fiber of refined flour and twice the fiber of whole wheat flour, but looks and cooks like regular all-purpose flour – is making its debut on Amazon this week, marking brand owner Bay State Milling’s...
The fruit ingredient supplier will debut Jus Fruit Fibre+ designed for snack producers at Food Ingredients Europe, to be held December 3-5 in Paris, France.
A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.
Should oat hull fiber be classified as a dietary fiber? It depends, according to Grain Millers, which claims that its unique, mechanical milling process ensures that its oat hull fiber is the only one on the market that meets the FDA’s definition of ‘intrinsic...
FoodNavigator is at Food Ingredients Istanbul, scouting out the latest ingredient trends and developments in the region. Here are some that caught our eye.
A survey of over 1,000 consumers in the UK and Spain has helped German ingredients giant BENEO join the dots between its EFSA-approved stool frequency health claim on paper and what consumers look for in digestive health on pack.
Hard health endpoints, not just changes to microbiota, are needed to secure EU prebiotic health claims and bring fibre intakes up to recommended levels, according to European researchers.
Claimed health benefits that include increased satiety and balancing of intestinal flora are only partly supported by European Commission regulations, suppliers of the oat-based ingredient say.
The recommended daily fiber intake is 25-30g, but most Americans get only about half that amount, according to the Dietary Guidelines Advisory Committee, which notes that aside from gut health benefits, fiber may also “play a role in preventing coronary...
While multiple factors from price to functionality determine which fiber is best for any given application, chicory root fiber (inulin) is gaining ground with many food formulators owing to its non-GMO credentials and the fact that consumers see it as...
Just over a year on from Cargill’s purchase of soluble wheat bran extract from health and nutrition firm Fugeia, the supplier is edging closer to commercializing the soluble dietary fiber and powerful antioxidant, as consumers worldwide (and at all ages)...
The American Bakers Association wants the US FDA to revise its proposed dietary fiber definition, reconsider mandatory declaration of added sugars and leave a five-year compliance window for the Nutrition Facts Panel overhaul.
A test method pioneered by Irish diagnostic technology company Megazyme International has become the global method of choice for ensuring dietary fibre content is not 'double counted' on nutritional labels.
In this special edition article BakeryandSnacks.com takes a look at some of the key suggested benefits of fiber, and how manufacturers can utilize it to benefit consumers.
Fortifying cereal-based products with fiber is less about nutrition and more about technical, formulation functions that align with mega-trends like sugar reduction and gluten-free, claim suppliers.
There is a significant association between low intakes of dietary fibre intake and cardiometabolic risks including metabolic syndrome, cardiovascular inflammation, and obesity, according to new research that strengthens the previously suggested link between...
Fibers from the blue lupin kernel may improve the function of the colon and potential reduce the risk of colon cancer, says a new study from Friedrich Schiller University of Jena in Germany.
Combining pea protein with oat fiber or apple pectin may help reduce cholesterol, with the effects being additive, suggests new results from the University of Milan in Italy.
‘High fibre’ claims are traditionally the realm of bakery products, but has recent growing demand for fibre by consumers resulted in a shift away from bread-based products?
Consumer demand for fiber-rich products is predicted to continue to sky rocket, with some industry observers claiming fiber will have ‘rock star’ status for the food and nutrition industries.
Bakery and snack manufacturers are only at the ‘tip of the fiber-enriched product iceberg’ and novel ingredients present opportunities to drive the sector further, according to a new report.
Replacing wheat flour with resistant starches may improve the nutritional profile of cookies that are also tastier than ‘conventional’ cookies, says new research.
The addition fibre to partially baked and frozen breads could help to improve functional characteristics whilst meeting consumer demand for healthy foods, according to new research.
Increased intakes of fiber may reduce the risk of pancreatic cancer by 60%; with both soluble and insoluble forms offering benefits, suggests a new study from Italy.
A matter of weeks after it achieved Novel Foods approval for its ingredient Brana Vita, Belgian start-up Fugiea has announced a partnership with Nestlé to develop bran fibre foods.
A new study has shown that rye or wheat bran fortified breads treated with a particular xylanase can yield good quality breads with a prebiotic effect.
Substituting wheat flour for resistant starch may be an easy way for formulators to boost the health profile of a product without affecting taste or acceptance, says a new study from Spain.
German chocolate ingredient supplier, Herza Schokolade, said it has recently concluded a series of trials on the incorporation of health boosting ingredients into chocolate based on the hike in demand for the functional additions from its food manufacturer...
With global consumption rates of fiber still well below recommended intake levels, consumers in Latin America and the US are most aware of the need to add more fiber into their diets, while awareness in Europe still lags behind.
The cost-benefit ratio for including gut health promoting inulin in bread formulations could bring added-value gains for bread-makers, delegates will hear at a forthcoming industry conference.
Tate & Lyle has developed a new soluble corn fiber in its
Promitor line, expanding the toolkit at manufacturers' disposal for
easy formulation of products with added fiber.
Roquette has obtained recognition from France's AFSSA for
Nutriose's fibre properties, meaning that products containing the
ingredient in its home market can now carry 'source of fibre' and
'rich in fibre'...
Heavyweights in the bakery industry are this week showcasing their
latest innovations in Orlando, Florida, at the International Baking
Industry Exposition, where millions of dollars of deals are
expected to close over the next four...
Tate & Lyle has announced the introduction of a new line of
branded fibre ingredients called Promitor, which can be used in a
broad range of food products to help consumers meet fibre intake
targets.
Helping confectioners target the health trend, French ingredients
firm Roquette has developed a new soluble fibre range suitable for
use in low-sugar, low-calorie jellies and gums.
