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Home » Topics » Nutritional » Fiber

Fiber
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Filling the fiber gap with healthy whole grains

Christine Cochran
August 6, 2014

It’s no surprise that fiber, with its significant consumption benefits, is a frequently discussed nutrient. I strive to serve my family a balanced dinner that helps meet our fiber goals. Still, my family struggles with meeting the goals. And we’re not alone. 


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The changing face of bread

Lauren R. Hartman
June 12, 2014

The bread market is changing, with fluctuating commodity prices, a still-sluggish economy, consolidations, mergers and buyouts. 


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State of the Industry on Bakery: Driving the bakery market forward

Lauren R. Hartman
June 12, 2014

New influences, trends and preferences are redirecting many bakers to develop and produce new products. The Food Safety Modernization Act (FSMA) is still a critical issue, as are commodities, private-label products and many business consolidations. 


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Niagara Fiber acquires Allied Blending

June 4, 2014

Niagara Fiber LLC, a global supplier of insoluble fiber products, acquires Allied Blending and Ingredients Inc., a provider of fiber- and starch-based proprietary products and mixes.


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The benefits of fruits and superfruits

Romy Schafer
May 8, 2014

Exotic superfruits aren’t the only fruits in town loaded with health benefits, consumers are discovering. Many perennial favorites like cherries, blueberries and raspberries are packed with vitamins, antioxidants and other nutrients. 


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Whole grains add nutrition to baked goods and snacks

Melissa Kvidahl Reilly
April 4, 2014

Grains mean quality and quantity. Though most people don’t get enough each day, at least half of the grains in a person’s diet should be made up of whole grains, which are unrefined, and haven’t had their bran and germ removed via milling. From corn to quinoa, manufacturers are upping their nutritional antes with whole grains.


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Ingredient Briefs

January 10, 2014

Ingredient briefs from various suppliers. Check it out!


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The beat goes on for heart healthy offerings

December 10, 2013

We know that a high-fiber diet can be a critical heart-healthy lifestyle change for young and middle-aged adults, but it’s one that’s worth the switch. Scientists from Northwestern University Feinberg School of Medicine studied adults between 20 and 59 years old a few years ago and found that those with the highest fiber intake had a significantly lower estimated lifetime risk for cardiovascular disease than those with the lowest fiber intake.


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Fiber: An ideal bread fortifier

Elyse Buckley
December 10, 2013

Bread is often fortified with dietary fiber of various origins to meet “good” and “excellent” source-of-fiber claims. 


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Health is on our minds

Lauren R. Hartman
December 10, 2013

There is a lot of health news right now in the snack food and bakery industries. With the Food and Drug Administration (FDA) issuing its long-expected draft regulation to practically eliminating trans-fat in food to its draft guidance to help growers, manufacturers and foodservice operators take steps to reduce levels of acrylamide in certain foods and so many other health issues, we find this month that our pages are filled with health issues.


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