Oat fiber could improve nutrition in food

New oat variety boasts high cholesterol-lowering beta-glucan levels

07-Feb-2006

A new oat variety containing high levels of cholesterol-lowering beta-glucan has been developed, meaning that food manufacturers could soon offer whole oat products that pack the same health benefits as ordinary oats into smaller portions.

Soluble fiber on the rise in the US

22-Dec-2005

Insoluble fiber, from wholegrains, is currently enjoying more attention from consumers and the food industry than soluble fiber, but interest in the soluble variety is rising fast, according to Frost and Sullivan.

Fiber market set to surge, but products must stress health benefits

09-Dec-2005

Demand for fiber in the US is forecast to more than double in the next six years, with food manufacturers set to "tap into regions with very few competitors but with high product demand," according to new research by Frost & Sullivan.

Oat fiber could improve nutrition in food

A new oat variety developed by scientists in the US could increase intake of the soluble oat fiber called beta-glucan in their diets.

Related Topics

New oat variety boasts high cholesterol-lowering beta-glucan levels

Soluble fiber on the rise in the US

Fiber market set to surge, but products must stress health benefits