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Will Tastier High-Fiber Foods Break Down Consumer Resistance?

August 19, 2009: 08:03 PM EST
Consumers traditionally have been resistant to bland high-fiber foods, despite evidence of fiber’s many nutritional benefits. Now food makers are tackling that resistance by adding fiber to a wider array of good-tasting, good-for-you foods, including yogurt, snack bars, and soups. They’re using better grinding technology, improved ways of cooking, and new types of fiber, all of which combat the “cardboard” taste and texture reputation that keeps consumption of fiber among Americans to half the recommended daily intake.
Ilan Brat , "High-Fiber Foods May Be Easier to Stomach This Time Around ", Wall Street Journal, August 19, 2009, © Dow Jones & Company, Inc
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