The rise in the prevalence of non-communicable diseases due to poor diets has been leading food manufacturers to fortify foods with fibre. However this can also cause changes in aspects of taste, appearance, or texture. resistant starch can be a solution. By Chris Weng, nutrition marketing manager, Ingredion APAC
Fibre can improve more than just digestive health, as is commonly associated. This article discusses the types, functions and importance of fibre in our daily diets, and how manufacturers can incorporate fibre in their products to meet today’s consumer demands for healthier foods. By Farah Nazurah
We don’t like to admit it, but sometimes nature outsmarts us humans. Such is the case with citrus fibre, where the intact natural architecture of the fruit cells provides developers with multiple gainful functionalities. Clean label solutions need not be so difficult if one embraces the natural complexity. By Dr Kurt Villwock, director of product development, Fiberstar incorporated
Ingredion Incorporated launched a new line of low cost-in-use dietary fibres for manufactures to add fibre to foods. The Novelose dietary fibre series can be applied for fibre fortification and calorie reduction in baked goods, pastas, noodles and extruded products with little to no impact on product texture, flavour and colour.
The dietary fibres are versatile, process stable, insoluble type 4 resistant starch ingredients, and can deliver fibre and help reduce calories and carbohydrates in low moisture applications such as breads, crackers, cookies, pastas, noodles and extruded products.
The dietary fibres have a minimum total dietary fibre of 85 percent on a dry solids basis. There are tapioca, wheat, and potato-based options to offer product functionality that fits best with different requirements.
Consumers today are increasingly seeking functional foods and beverages for sustaining their energy on-the-go. Manufacturers can meet this demand and appeal to them with products including protein and fibre. By Sarah Lim, senior marketing manager, ADM
Tailoring the nutrition in food becomes a balancing act when it comes to elderly nutrition. What are some of the requirements? By Alie Coppolella, quality assurance and technical development manager, Azelis UK Food and Health
ADM has launched Superb, a soya protein fibre developed to boost protein and fibre content, control moisture retention and improve texture in meat products.
Derived from the cell walls of the soya bean seed (cotyledon), it consists of a matrix of protein and insoluble fibre. This increases the water binding capabilities to manage moisture within food systems, enhancing strength and flexibility while maintaining texture and reducing cooking time.
Featuring a minimum of 40 percent fibre and 30 percent protein content, the ingredient is suitable for use in a wide range of meat-based applications including ground meat systems, emulsified meats and whole-muscle meat products.