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.
A new extraction method promises to deliver large-scale extraction of potato fibres rich in the are especially rich in the pectin rhamnogalacturonan I, could help to produce new ingredients and functional hydrocolloids, say researchers.
Roquette has put its money where its mouth is when it comes to collaboration with the development of a multi-million-dollar innovation center in Geneva, Illinois, designed to strengthen relationships with customers.
Consumer awareness of the benefits of prebiotic fibers and probiotics for digestive health has risen steadily in the US over the past five years, according to a new survey into functional foods.
The US market for prebiotic ingredients is forecast to double in the next five years to more than $220m, according to market researcher Frost & Sullivan.
A clever combination of gut friendly food, consumer education and social media has made Naked Pizza a runaway success. Prebiotic-containing pizza bases will soon be hitting grocery stores, too, says the archaeologist who co-founded the company.
Supplementing drinks with soluble fibre dextrin may affect short term energy intake, and could have implications for weight control, according to new research.
The orange pulp ingredient firm Fiberstar has spun off its R&D division into a new business, and announced a $12m investment in a new manufacturing plant in Brazil.
Dietary supplementation with soluble plant fibers could reduce the effects of Crohn’s disease, whilst emulsifiers in processed foods could be exacerbating the problem, new research reports.
The company announced the creation of Beneo, Inc at the IFT expo in Chicago on Sunday, a move that brings Beneo-Orafti, Beneo-Palatinit and Beneo-Remy together under one umbrella.
Substituting wheat flour for resistant starch may be an easy way for formulators to boost the health profile of a product without affecting taste or acceptance, says a new study from Spain.
Pectin extracted from kiwifruit may boost the levels of beneficial bacteria in the gut and may also be used to microencapsulate probiotics for the health and wellness segment, suggests new research.
A combination of soy protein isolate and pectin may be a bitter taste masker for casein hydrolysate, and improve intakes of an ingredient with purported health benefits, says a new study.
Mexicans are becoming more interested in healthy foods and dietary fiber, opening up new opportunities for food and beverage companies to launch high fiber products, according to research from Tate & Lyle.
The notification by the FDA that it has no objection to the lowering of the caloric value of gum arabic in the US has met with a mixed response from the food industry over its significance.
A manufacturer of functional food ingredients and dietary fibers is seeking demand for cleaner label products with the launch of new fiber technology it claims offers a natural alternative to starch.
Launches over the last month include natural flavours for
confectionery from Wild, an egg substitute from Advanced Food
Systems to help save costs, and a new natural emulsifier from
National Starch.
Tate & Lyle has developed a new soluble corn fiber in its
Promitor line, expanding the toolkit at manufacturers' disposal for
easy formulation of products with added fiber.
At a recent conference on hydrocolloids the discussions were
dominated by health and price. In the first in a special
series, FoodNavigator examines the potential opportunities and
challenges for pectin for health.
'Micronised' insoluble fibres, insoluble fibres processed to the
micron scale, could favourably change the gut health of hamsters
and may translate into important ingredients for functional foods,
suggests new research.
Roquette has obtained recognition from France's AFSSA for
Nutriose's fibre properties, meaning that products containing the
ingredient in its home market can now carry 'source of fibre' and
'rich in fibre'...
Hydrocolloid supplier TIC Gums has developed a new gum blend that
claims to allow bread manufacturers to add high levels of fiber to
their products without affecting the bread's texture.
Tate & Lyle has announced the introduction of a new line of
branded fibre ingredients called Promitor, which can be used in a
broad range of food products to help consumers meet fibre intake
targets.
Cargill has announced the launch of a proprietary ingredient system
to increase fiber content and maintain crispiness, as the company
expands its health-promoting solutions portfolio.
While the importance of fiber in the diet is well recognized, what
is still not fully appreciated is the scale of opportunity for food
manufacturers to address diet related public health issues through
the use of resistant starch,...
Science - consolidation and breakthroughs - took centre stage at
the 5th Orafti Research Conference last week, as world-leading
scientists convened to discuss prebiotics.
Health Canada has approved Orafti's Beneo inulin as a dietary
fiber, allowing manufacturers to advertise higher fiber content on
food labels and opening the way for other brands to seek go-ahead.
Adding soluble fibres, guar gum and pectin, to skimmed milk could
speed up the coagulation time, improving cost efficiency, and
impart nutritional benefits, say Irish researchers.
Adding fiber to beverages, dairy products and soups is a major
focus for ingredients giant National Starch, which is featuring a
water soluble fiber product at the ongoing IFT food expo in
Orlando.
With half of America's consumers unclear on the health benefits of
dietary fiber, a new survey reveals that celebrity endorsements may
be the way forward for food manufacturers to promote their
high-fiber products.
Dietary fibre intake may not be associated with reduced risk of
colorectal cancer, according to a study in today's issue of the
Journal of the American Medical Association (vol 294,
pp2849-2857).
Food ingredients giant Tate & Lyle has launched two new cereal
ingredient solutions designed to enhance the nutritive qualities of
food and beverages without compromising on taste or texture.
The prebiotic activity of different fibres will be measured and
compared in a new study designed to help food makers decide which
ingredient to select for their gut health products, reports
Dominique Patton.
Circle Group owned FiberGel Technologies last week launched a
non-GMO version of its fat replacement and dietary fiber supplement
in order to satisfy European demand.
Dutch ingredients firm Sensus has carried out new research to prove
the prebiotic effect of native inulin at only 5 grams, allowing
food manufacturers to make prebiotic claims on a relatively low
dose.
Belgian group Cosucra Warcoing is significantly increasing its
inulin and oligofructose production capacity by converting a former
sugar plant to chicory processing, as it aims to meet growing
demand for the ingredients.
Belgium's Orafti group is investing €165 million in a second
chicory-extraction plant in Chile to respond to fast-growing demand
for inulin and oligofructose.
