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Beans, peas may serve as flour alternatives

04.02.2013

By Jeff Gelski

Flour mixtures provide fiber and improve protein profiles in baked foods

Dietary fiber intake linked with reduced stroke risk

04.01.2013

By Staff

The American Heart Association recommends a daily fiber intake of 25 grams.

Study: Fiber at breakfast means more fiber throughout the day

03.28.2013

By Eric Schroeder

Researchers say simple lifestyle-change approaches are critical to reducing the magnitude of America’s fiber deficit.

Health Canada approves listing ingredients as fiber

03.11.2013

By Jeff Gelski

MGP Ingredients, Beneo, Cargill and Ingredion among companies receiving approval.

New fiber ingredient provides texture benefits for baked foods

03.04.2013

By Jeff Gelski

FiberGel LC provides benefits in emulsification, mouthfeel/texture, egg replacement, freeze/thaw stability and increased yield.

Fiber boosts for whole grain items

02.15.2013

By Jeff Gelski

Use corn bran, barley or inclusions to achieve ‘good source’ or ‘excellent source’ claims

Sweet chicory roots recognized as source of fiber

01.28.2013

By Staff

Food manufacturers use the ingredients in bars, cereals, baked goods, confectionery and dairy products.

Fiber category still in its infancy

11.30.2012

By Jeff Gelski

Fiber ingredients that work in many applications have the potential to flourish.

Kellogg shows commitment to fiber research

09.07.2012

By Eric Schroeder

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