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Food Scientists Making Progress In Quest To Enhance Fiber Content

March 25, 2010: 02:06 AM EST
With the market for dietary fiber expected to top $495 million by 2011, and growing annually by 14.2 percent thanks to government and nutritionist health recommendations, it’s no wonder many food companies are looking for ways to include or boost fiber in foods and beverages. The challenge for food processors is that available dietary fibers behave differently in food processing, depending on the chemistry of the fiber and the desired end product characteristics. Inulin, the most commonly used fiber today, is easy to work with, lacks noticeable taste or texture, and is extremely fiber-dense. But food formulators eager to hike fiber content face technical problems: how to pack more than five grams of fiber into a single serving? The answer: multi-fiber blends, which can nearly double fiber content while keeping mouthfeel and taste.
Kimberly J. Decker, "A New Look at Fiber Fortification", Food Product Design, March 25, 2010, © Virgo Publishing, LLC
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