The Food Ingredient business of Japanese conglomerate Teijin Group has introduced BARLEYmax onto the European market to enable producers capitalise on the growing demand for gut health, as well as overall health & wellbeing.
An international group of scientists has pinpointed the genes responsible for the dietary content of white flour, which opens possibilities to manufacturers to satiate the consumers' love of white bread, while critically boosting their fibre intake.
A UK governmental committee on nutrition released its final report on carbohydrates last week. And while recommendations to slash sugar have taken the majority of the headlines, the report also offers opportunity through increasing fibre.
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.
Danisco is planning a major increase in capacity of Litesse polydextrose in response to demand for fibre-rich foods, and following a new definition of fibre that confirms the specialty sweetener’s classification.
Two different definitions of the term 'fibre' are currently up for
comment by the Codex Committee on Nutrition and Foods for Special
Dietary Uses, and may have an impact on nutrition claims for
certain ingredients in food...