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.
Embion Technologies, a spin-off of the Swiss Federal Institute of Technology in Lausanne, has entered into a joint development agreement with Japanese drinks giant Asahi Group Holdings to up-cycle brewing by-products into ‘super potent extracts’ for food...
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.
After analyzing data from a national US survey, researchers in China suggest that dietary fiber intake may be inversely related to depression symptoms.
Combining sweetness with fibre, is the aim of Taiyo’s new varieties of Sunfiber, an all-natural range of soluble dietary fibres which can also be used as a sweetener.
FDA’s draft guidance on dietary fiber should be significantly amended or tossed out altogether, according to industry trade groups. But at least one company that has been affected by the process believes it adds value to the marketplace.
Consuming more dietary fibre as a baby could lead to better cardiometabolic health later in childhood, according to the ‘Generation R’ study involving over 2,000 children.
By-product Okara, otherwise known as ‘soy pulp’ or ‘tofu dreg’, is a promising novel prebiotic, according to researchers testing the ingredient in a human gut model.
The link between polydextrose consumption and maintenance or normal defecation is ‘weak’, EFSA has found in rejecting an article 13.5 submission from agrifood sugar giant Tate & Lyle.
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.
A new report by Future Market Insights (FMI), Yoghurt Market: Global Industry Analysis and Opportunity Assessment 2015 – 2025 is being published in May 2016.
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.
FMC Corporation has announced a restructuring of its pectin business in a deal with Cargill. This comes in the wake of disappointing overall earnings in the second quarter of 2015 and nutrition segment revenues that were impacted by continued slow demand...
Multifunctional fibers made from fruit and vegetable peals and pulps that would otherwise be thrown away can help manufacturers meet consumers’ growing demand for clean ingredient labels while also reducing food waste.
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.
Tate & Lyle PLC has agreed to acquire Chinese polydextrose specialty fibre company Winway Biotechnology Nantong Co. Ltd to give it a base for selling the ingredient in the Asia Pacific region.
‘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?
The hunger-suppressing effects of functional fibres have been called into doubt after a new study revealed foods containing ingredients like inulin and corn fibre do not increase feelings of fullness in the short term.
Continuing on its recent acquisition trail, French botanicals group Naturex has bought up Polish pectin and juice concentrates manufacturer, Pektowin, in a bid to strengthen its concentrates portfolio and expand into emerging regions.
Tate & Lyle claims European based production of its ingredient Promitor will benefit both regional and multinational food and drink makers looking for flexibility and speed of delivery as well as cost efficiency in the supply of fibres made from non-GM...
A new extraction method promises to deliver large-scale extraction of potato fibres rich in the are especially rich in the pectin rhamnogalacturonan I, could help to produce new ingredients and functional hydrocolloids, say researchers.
Waste fibres from the agricultural and food processing industry could be used for the nano-encapsulation of bioactives such as probiotics, according to new research.
Supplementing drinks with soluble fibre dextrin may affect short term energy intake, and could have implications for weight control, according to new research.
Products that deliver physiological benefits quickly such as those benefitting gut health or boosting energy – will be the most important trend for 2011, according to a new report.
Polyphenol-rich extracts from edible seaweed may have anti-diabetic effects due to their ability to inhibit certain digestive enzymes, according to new research.
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.
Pectin extracted from kiwifruit may boost the levels of beneficial bacteria in the gut and may also be used to microencapsulate probiotics for the health and wellness segment, suggests new research.
Solae has introduced a new soy fibre ingredient intended to increase the yield and fluid retention of processed meat products, such as ground and kebab meat, while reducing cooking time, the company has said.
Adding soluble fibre to the diet may improve symptoms associated with irritable bowel syndrome, but insoluble fibre may worsen the effects, says a new study.
A combination of soy protein isolate and pectin may be a bitter taste masker for casein hydrolysate, and improve intakes of an ingredient with purported health benefits, says a new study.
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.
A new study from Spain has found that portions of asparagus spears that are unused by vegetable processors could be tapped as a source of fibre, to bring both nutritional and technological benefits to food.
Launches over the last month include natural flavours for
confectionery from Wild, an egg substitute from Advanced Food
Systems to help save costs, and a new natural emulsifier from
National Starch.
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.
At a recent conference on hydrocolloids the discussions were
dominated by health and price. In the first in a special
series, FoodNavigator examines the potential opportunities and
challenges for pectin for health.
'Micronised' insoluble fibres, insoluble fibres processed to the
micron scale, could favourably change the gut health of hamsters
and may translate into important ingredients for functional foods,
suggests new research.
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'...
Hydrocolloid supplier TIC Gums has developed a new gum blend that
claims to allow bread manufacturers to add high levels of fiber to
their products without affecting the bread's texture.