Trends, ingredients, products and formulation strategies for fiber-fortified foods using soluble and insoluble dietary fiber ingredients like cellulose, grains, inulin, psyllium, resistant starch and others.
Omega-3s like alpha-linolenic acid (ALA), docosahexanoic acid (DHA) and eicosapentaenoic acid (EPA) derived from some cold-water fish, as well as nuts and seeds like chia, flax, hemp, walnuts, pecans, hazelnuts, among other sources.
As food and beverage formulators work to meet both the pending regulatory changes regarding added sugars and consumers’ nutritional demands, Fibersol soluble dietary fiber ingredients offer a solution to help formulators ‘redo’ sugar in their products.
For over 500 years, we’ve been looking for the fountain of youth—that magical restorative water that will make us look and feel younger. While the fountain has yet to be discovered, we can find some solace in knowing that many of the foods we eat are becoming healthier for us.
Formulation friendly insoluble resistant starches enable manufactures to add fiber to foods with little to no impact on product texture, flavor and color
October 7, 2016
Ingredion Incorporated announced the launch of a new line of low cost-in-use dietary fibers for manufactures wanting to easily add fiber to foods–the VERSAFIBE dietary fiber series–for fiber fortification and calorie reduction in pastas, baked goods and extruded products with little to no impact on product texture, flavor and color.
St. Boniface Hospital Executive Director of Research Dr. Grant Pierce (Professor of Physiology and Pathophysiology, University of Manitoba) has received funding approval of $2,806,392 over seven years for his work on Dietary Flaxseed as a Nutritional Intervention for Cardiovascular Disease.