A new clinical trial has concluded that Solnul, a resistant potato starch (RPS), has prebiotic effects at low dosages, stimulating increases in beneficial health-associated bacteria and reducing diarrhoea and constipation when compared to a placebo group.
Resistant starch has received a lot of attention for its potential to exert a healthy impact on the gut and Supergut is adding to that by offering insights through its research.
The terms ‘prebiotic’ and ‘probiotic’ are appearing on a growing number of food & beverage brands, while another term – ‘postbiotic’ – is also starting to emerge. But food marketers should do their homework before slapping these terms on their wares,...
What up-and-coming plant proteins are the most exciting? Chickpeas? Hemp? Canola? Barley? Pongamia? What do we really know about the best overall dietary pattern to support a healthy gut microbiome? And how do we educate consumers about the benefits...
Flourish – wheat flour that contains more than 5x the fiber of refined flour and twice the fiber of whole wheat flour, but looks and cooks like regular all-purpose flour – is making its debut on Amazon this week, marking brand owner Bay State Milling’s...
Dutch company Gabanna is creating a new market for Ugandan 'matooke' green bananas using the starchy, low-sugar flour in new product applications from pasta, cereal, and snacks to a standalone ingredient for food manufacturers.
Trying to generate excitement around an ingredient called ‘resistant starch’ in a carb-wary food culture fixated on keto and paleo diets is a tough sell, but a growing body of evidence suggests that insoluble fibers from unripe bananas, potatoes, wheat,...
A novel cooking and cooling process for rice could help slash the number of calories absorbed by the body by more than half by increasing levels of resistant starch, say researchers.
Resistant starch can effectively replace flour in foods like muffins, focaccia bread, and chicken curry to boost the fiber content without affecting the sensory characteristics, says a new study from Texas Woman’s University.
Replacing wheat flour with resistant starches may improve the nutritional profile of cookies that are also tastier than ‘conventional’ cookies, says new research.
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.
Adding resistant starch to milk puddings produces formulations that are acceptable to consumers, particularly those interested in healthy options, says a new study.
A new study has concluded that partially replacing corn starch in gluten free breads with tapioca and corn resistant starch can raise dietary fibre significantly, but without having a great impact on rheological properties.
The UK's Food Standards Agency (FSA) is to hold a second
consultation on an application to approve National Starch Food
Innovation's phosphated distarch phosphate as a novel food
ingredient.
Heavyweights in the bakery industry are this week showcasing their
latest innovations in Orlando, Florida, at the International Baking
Industry Exposition, where millions of dollars of deals are
expected to close over the next four...
Tate & Lyle has revealed the first product in its new line of
Promitor branded fibres - a prebiotic resistant starch said to have
superior process stability, resulting in greater cost-efficiency.
National Starch Food Innovation has launched what it claims to be
the most comprehensive source of information on resistant starch,
designed to provide an easy reference base for nutrition experts.
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,...
Resistant starch could improve insulin sensitivity, finds new
research from Oxford University, underlining the potential of this
increasingly popular food ingredient.
MGP Ingredients, Manildra Milling and the Kansas State University
Research Foundation (KSURF) have reached a settlement over an
alleged patent infringement involving food-grade starches,writes
Anthony Fletcher.
As food makers continue to roll out new low carb food products to
meet the rise in demand from consumers, starch supplier MGP
Ingredients has agreed to link up with agri-giant Cargill to push a
new resistant starch product aimed at...
Spearing growth in the speciality starch and health ingredients
domain MGP Ingredients links up with Penford Corporation to market
a new potato-based resistant starch for increasing fibre and
reducing carbohydrate levels in food products....
