International Fiber

Reducing Calories With Insoluble Fiber

Adding insoluble fiber to food products is one way the industry can help consumers cut their calorie consumption. ...More
May 14, 2012
Posted in Articles, Fiber
Grains, Fiber May Hit $27.6 Billion

The global market for whole-grain and high-fiber foods is projected to reach $27.6 billion by 2017, with hot and cold cereals remaining strong, and energetic growth from baked goods. ...More
April 3, 2012
Posted in News, Bakery / Cereal, Fiber
Creating Clean Labels for Bakery

Clean-label solutions for baked goods. ...More
December 22, 2011
Posted in Articles, Bakery / Cereal, Colors, Fiber
Reduced-Fat Formulating

Cutting the fat in food products requires specific strategies that lower fat, but not quality. ...More
August 23, 2011
Posted in Articles, Bakery / Cereal, Fiber, Sauces / Gravies / Soup
Spotlight on New Ingredients: IFT Preview

A preview of some of the new ingredients being introduced at IFT 2011. ...More
June 3, 2011
Posted in Articles, Bakery / Cereal, Colors, Fiber, Flavor, Sauces / Gravies / Soup
Spotlight on New Ingredients, February 2011

Spotlight on new ingredients, as seen in the February 2011 issue of Food Product Design. ...More
February 7, 2011
Posted in Articles, Bakery / Cereal, Colors, Fiber, Flavor, Nutraceuticals
Spotlight on New Ingredients, November 2010

A roundup of new ingredients, as featured in the November issue of Food Product Design. ...More
October 29, 2010
Posted in News, Bakery / Cereal, Colors, Fiber, Flavor
The Skinny on Fiber and Weight Management

Fiber is an essential part of our diet. It helps lower cholesterol, enhances digestive health, promotes bowel regularity and improves mineral absorption. In addition, certain kinds of fiber can help keep the pounds off. ...More
August 20, 2010
Posted in Articles, Bakery / Cereal, Fiber
Spotlight on New Ingredients, August 2010

The American Egg Board reminds manufacturers that eggs naturally help foam, leaven, bind, thicken, coat, color, emulsify, control crystallization and add moisture to food formulas, helping keep ingredient statements short and clean.Visit aeb.org The American Palm Oil ...More
July 21, 2010
Posted in News, Bakery / Cereal, Colors, Dressing / Marinades, Fiber, Flavor
Natural Product Protection

Manufacturers need natural replacements for the synthetic antioxidants and antimicrobials that are falling out of favor with consumers. Many natural ingredients act as natural preservatives, but do they provide the same shelf life and safety as synthetics? ...More
June 17, 2010
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup