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Home » Topics » Nutritional » Fiber

Fiber
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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.

ARTICLES

Tate & Lyle completes acquisition of dietary fiber business in China

Tate & Lyle completes acquisition of dietary fiber business in China

June 9, 2022
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Tate & Lyle PLC has announced that it has today completed the acquisition of Quantum Hi-Tech (Guangdong) Biological Co., Ltd (Quantum), a prebiotic dietary fiber business located in China.


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Fiber fortification could lower risk of heart disease and diabetes for 7 in 10 UK adults

Fiber fortification could lower risk of heart disease and diabetes for 7 in 10 UK adults

February 1, 2022
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Increasing the fiber content of everyday UK foods will enable 50 percent more adults to get the recommended daily amount of fiber in their diets and lower the risk of heart disease and diabetes for the majority of UK adults, new study finds.


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FDA grants citizen petition on acacia (gum arabic) as dietary fiber

December 17, 2021
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The U.S. Food and Drug Administration (FDA) announced that it intends to propose that “Acacia (Gum Arabic),” also known as gum acacia, be included as part of the FDA's definition of dietary fiber.


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Snack and bakery companies search for better-for-you nutritional ingredients

Snack and bakery companies search for better-for-you nutritional ingredients

Consumers’ interest in health and well-being drives demand for great-tasting, better-for-you products.
Joyce Friedberg
November 16, 2021
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The pandemic has heightened consumers' interest in health and well-being. According to the 2021 IFIC Food and Health Survey, 58 percent of respondents stated that healthfulness had an impact on their food and beverage decisions.
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Tate & Lyle and Kellogg's partner to offer free online course on benefits of dietary fiber

August 18, 2021
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Tate & Lyle PLC has joined forces with the Nutrition and Health Institute INSK (Instituto de Nutrición y Salud de Kellogg´s) of Kellogg, to share the latest science on dietary fibers with health clinicians, nutritionists, and food and beverage industry professionals.
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Tate & Lyle expands PROMITOR Soluble Fiber range

May 11, 2021
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Tate & Lyle is pleased to announce the expansion of its PROMITOR Soluble Fiber range.


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Tate & Lyle logo 2021 resized

Tate & Lyle launches Fibre University to share fibre fortification expertise with formulators

February 8, 2021
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Tate & Lyle PLC (Tate & Lyle) is pleased to announce the launch of Fibre University, a new online modular course designed to help formulators and food scientists solve even the toughest fibre formulation challenges in a time when most people are not getting enough fibre in their diets.


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Consumer desire for better health drives nutritional ingredient use in snacks and baked goods

Consumer desire for better health drives nutritional ingredient use in snacks and baked goods

Innovation continues to drive use of nutritional ingredients in snacks and baked goods.
Joyce Friedberg
November 4, 2020
No Comments
Consumer interest in foods that support holistic health and well-being is increasing. According to the 2020 IFIC Food and Health Survey, over half of consumers report that healthfulness has more of an impact today versus 10 years ago on their food and beverage purchase decisions.
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courtesy of Malt Products Corp.

Snack and bakery innovations with healthy grains

Consumers search for tasty grains that also have better-for-you properties.
Joyce Friedberg
September 16, 2020
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Grains are a fundamental ingredient in snack food and bakery products and an important food in consumer diets. In fact, based on the 2020 IFIC Food and Health Survey, consumers view fiber, whole grains, and protein from plants as the healthiest, and most-sought-after, nutrients. 


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Better-for-you snack and bakery product development strategies

Better-for-you snack and bakery product development strategies

Snack and baking industry responds to consumers’ requests for healthier indulgences.
Kimberly J. Decker
August 20, 2020
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There was a time, not so long ago, when nutritional boundaries were more clear-cut. "Indulgent foods weren't healthy," says Mel Festejo, COO, American Key Food Products, Closter, NJ. "They either had a surfeit of nutrients that triggered health issues, or they contained ingredients whose names raised anxiety."
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July 21, 2022

Fresh Bread Category Insights and Younger Consumers

This webinar will provide perspective on how younger consumers are approaching the fresh bread category, and particularly center-store fresh bread products like sandwich breads, buns and rolls, bagels, and English muffins, as well as artisan breads found in the in-store bakery (ISB).

 

January 1, 2030

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