Fiber

Soluble and insoluble dietary fiber and high-fiber ingredients, such as cellulose, inulin, psyllium, certain gums, resistant starch, bran and whole grains, beta-glucans and polydextrose, in foods and beverages; their nutritional benefits for digestive health and general well-being; prebiotic qualities;.technical specifications, such as percent fiber, and ingredient characteristics, such as solubility and water-binding, to determine ideal applications.

Chickpea Hulls Cut Sodium in Chicken Nuggets

Chickpea hulls may be used effectively in chicken nuggets to reduce sodium content without affecting the food quality, according to a new study published in the Asian-Australasian Journal of Animal Sciences. ...More
February 6, 2012
Posted in News, Fiber
CSPI Attacks Juice Makers

The Center for Science in the Public Interest (CSPI) has launched an attack on juice manufacturers, claiming the companies are misleading consumers with ambiguous health and nutrition label claims. ...More
February 1, 2012
Posted in News, Fiber
Health Canada OKs Barley Beta-Glucan Health Claim

Cargill announced that Health Canada approved the use of Barliv™ barley betafiber (beta-glucan) as a novel dietary fiber in foods and beverages to help lower cholesterol. The approval was received in early January 2012. ...More
January 31, 2012
Posted in News, Bakery / Cereal, Fiber
Logical Fortification

Logical fortification of foods and beverages can help consumers fill nutritional gaps in their everyday diets. ...More
January 23, 2012
Posted in Articles, Bakery / Cereal, Fiber, Nutraceuticals
Walnuts Contain Highest Antioxidant Levels Among Nuts

New research published in the journal of Food and Function reveals walnuts have the highest content, quality and potency of antioxidants among other nuts. ...More
January 20, 2012
Posted in News, Fiber
BENEO-Institute to Hold 2nd European Scientific Symposium in March

BENEO-Institute will hold its 2nd European Scientific Symposium focusing on prebiotic fibers and functional carbohydrates in science and regulation, March 12-13 at the European Molecular Biology Laboratory (EMBL) in Heidelberg, Germany. ...More
January 20, 2012
Posted in News, Fiber, Nutraceuticals
EFSA OKs Barley Beta-Glucan Health Claim

Cargill announced the European Food Safety Authority (EFSA) panel confirmed a cause-and-effect relationship between barley beta glucans and lower/reduced blood cholesterol. The opinion paves the way for European food and beverage manufacturers to use a stronger health claim ...More
January 19, 2012
Posted in News, Bakery / Cereal, Fiber
Natural ‘Invisible’ Soluble Fiber

Cargill’s Oliggo-Fiber® inulin is a natural, “invisible" soluble fiber made from chicory roots that allows food and beverage manufacturers to discretely add fiber to products. ...More
January 19, 2012
Posted in News, Fiber, Nutraceuticals
High-Protein Diets

A look at the effectiveness of high-protein, low-carbohydrate diets for weight loss. ...More
January 19, 2012
Posted in Articles, Fiber
Shape of Things to Come: Innovations in Pasta

By remaining adaptable in form and formulation, there’s no taste or trend that pasta can’t evolve to meet. ...More
January 17, 2012
Posted in Articles, Fiber, Sauces / Gravies / Soup