Dietary Fiber

Citrus fruits are ‘distinctively’ high in vitamins, minerals and nutrients. Pic: Getty Images/bhofack2

Citrus peel boosts fiber and shelf life in bread: Study

By Kristine Sherred

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.

© iStock

Taiyo introduces sweet-tasting dietary fibres

By Emma Jane Cash

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.

At four hours, lactic acid for native Okara was 2.45 fold higher than the control fructo-oligosaccharides. ©iStock/alffoto

Soybean by-product tipped as alternative prebiotic

By Annie Harrison-Dunn

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. 

EFSA health claim opinion

EFSA rejects Tate & Lyle polydextrose-defecation claim

By Shane Starling

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.

The Greek yogurt market is still thriving according to a new FMI report on the yogurt market. Photo: iStock - MSPhotographic

FMI report says Greek yogurt still growing

By Jim Cornall

A new report by Future Market Insights (FMI), Yoghurt Market: Global Industry Analysis and Opportunity Assessment 2015 – 2025 is being published in May 2016.

Fibers from food waste offer clean label option

IFT Annual Conference

Fibers from food waste offer clean label option

By Elizabeth Crawford

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. 

Fiber fortification potential is vast hitting on a spectrum of health and trends

SPECIAL EDITION: CLOSING THE FIBER GAP

Fiber-rich bakery: What does the science say?

By Nathan Gray

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 to acquire Chinese polydextrose firm

Tate & Lyle to acquire Chinese polydextrose firm

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.

Fibre-rich foods might not increase feelings of satiety - in the short term at least - say the researchers.

Functional fibres may not boost satiety

By Nathan Gray

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.

Not even the economic slump could dent the digestive health category

“Feeling the benefit” guides 2011 trends

By Shane Starling

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.

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