We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Danisco Innovation Improves Texture And Taste Of High-Fiber Bread

October 18, 2010: 06:52 AM EST

Denmark’s Danisco, a global bio-tech company, recently introduced GRINDSTED Fiberline, a revolutionary solution for increasing the popularity of wholesome, fiber-laden bread by addressing current consumer issues with texture and taste. The firm’s bakery research group created an “ingredient system” that can be used in normal industrial baking processes with no change to recipes or processing regimes. The technology can be used with breads made from rye flour or high-fiber-content oat bran to produce products similar to white wheat bread in taste, texture, and shelf-life. A Danisco spokesperson noted, “Many consumers simply do not enjoy food with added fiber, this additive is an opportunity to reverse this trend and take advantage of the growing mainstream market for healthier food products.”

"Danisco Makes Healthier Bread the Consumer’s Choice", Food Ingredients First, October 18, 2010, © CNS Media BV
Domains
Innovation
Sectors
Food
Geographies
Worldwide
EMEA
Europe
Categories
Companies, Organizations
Market News
Products & Brands
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.