Similar Articles

Browse Main Topics:

Business
Computers & Electronics
Education & Reference
Entertainment & Leisure
Family & Home
Finance & Investment
Health
Internet
Pets & Animals
Science & Technology
Society, Politics & Culture
Sports & Recreation

Similar Articles

Food Processing August 2006 Frances Katz	New Sources of Resistant Starch Wheat, potatoes, legumes, even tapioca are being developed as sources of resistant starches, although with different characteristics - and often more fiber - than the original corn source.
Food Processing March 2011 Mark Anthony	Fiber: Out of the Rough Most Americans were not about to embrace foods from whole grains. This image is changing.
American Family Physician February 15, 2004	Why should I eat more fiber? Eating foods that are high in fiber can help relieve some problems with constipation, hemorrhoids, diverticulosis, and irritable bowel syndrome.
Delicious Living January 2007 H. K. Jones	Roughing it Keeping things moving along in your digestive system isn't fiber's only claim to fame. More and more research indicates that a high-fiber diet may help prevent diabetes, heart disease, and cancer.
AskMen.com Alex Santoso	5 Tips To Help Prevent Indigestion There many things you can do to help prevent indigestion and improve your overall digestive health. Here is a handful of them.
Food Processing March 2013 Mark Anthony	Study Suggests High Dietary Fiber Related to Low Levels of Insulin Resistance in Women Consumers can add insulin resistance as an increasingly important concern along with obesity and type 2 diabetes; however, food processors can add fiber and resistant starch to help counter that concern.
Nutra Solutions March 15, 2006 Marcia A. Wade	Moving Fiber off the Shelves Numerous studies have provided indisputable evidence that additional fiber in the diet helps to reduce coronary heart disease. Since fruits and vegetables are mostly water, eating those types of foods is only one method by which to increase fiber.
Food Processing October 2012 Mark Anthony	How Well Do You Know Your Starch? Riding a roller-coaster of a health reputation, the vital macro ingredient is enjoying positive acclaim via sources such as pulses and alternative grains.
Prepared Foods June 5, 2007	Winning with Wheat Starches Advice on starch choice, how to avoid formulation issues and how to obtain optimal results.
Prepared Foods January 1, 2007	Essential Facts on Functional Fibers The optimal use of dietary fiber ingredients depends on understanding a variety of aspects -- ranging from their definitions to issues in the formulation and processing of foods
Prepared Foods June 2, 2006 Marcia A. Wade	Fiber du Jour Fiber, in its many forms, is influential at abating and controlling a number of chronic diseases. Dietary guidelines do not differentiate between soluble fiber and insoluble fiber, but manufacturers will need to understand their benefits and disadvantages.
Science News July 28, 2007 Janet Raloff	A Gut Feeling about Coffee People's gut microbes digest fiber from coffee in a fermentation process, making beneficial compounds.
Prepared Foods October 2007 Daniel Best	Article: Glossary: Dietary Fiber's State of Confusion A focus on the meaning of prebiotics, digestible and indigestible carbohydrates and crude, total, insoluble and soluble dietary fiber.
Food Processing May 2006 Frances Katz	Designing foods for weight loss The key to success in today's complicated world of health and diet appears to be satiety -- the study of which is moving along at a fast clip.
BusinessWeek May 9, 2005 Catherine Arnst	Putting The New Food Pyramid To Work Here's how to use the USDA's food guidelines to cook up a beneficial diet.
Food Processing October 2011	Resistant Starch 101: A Guide to Understanding This Fiber-Like Starch Resistant starches from several vegetable sources are available to up the fiber and lower your body weight.
Food Processing September 2013 Rory Gillespie	Are Fiber-Fortified Beverages The Next New Trend? Beverages manufacturers are adding in an ingredient that once was relegated to baked goods and grains.
Nutra Solutions March 5, 2005 Archibald & Wade	The Definitive Dietary Fiber Dietary fiber interest increases across the board... Whole grains struggle for popularity... Low-glycemic claims assisted by fiber use... etc.
Food Processing September 2008	Upping Fiber Intake with Ease Kellogg Co. debuts two options to easily increase fiber intake -- All-Bran Fiber Drink Mix and All-Bran Fiber Bars.
Food Processing January 2005 Kantha Shelke	Healthful flour alternatives Modern manufacturing practices are practically built around flour, making it a difficult ingredient to substitute for in the production of low-carb and low-glycemic foods. And while there are many healthful alternates to flour available, food formulators are finding they often demand compromise.
Food Processing September 2011 Mark Anthony	The New Look of Fiber Fiber, as a natural dietary component, continues to garner attention, and as a versatile food additive it can enhance the attraction of almost any product.
Nutra Solutions March 11, 2007 Amanda Archibald	NutraSolutions' New Products Annual -- Dietary Fiber/Prebiotics Fiber may have been upstaged or overshadowed by its carbohydrate cousin, whole grains.
Food Processing April 2012 Mark Anthony	What You Should Know About Bran The first proposed mechanism for the benefit of dietary fiber aligned with characteristics we associate with wheat bran.
Prepared Foods February 1, 2005 Marcia A. Wade	Whole Grains Go Unnoticed Products formulated with whole grains often have strong flavor connotations and appear darker than their more refined counterparts. However, including resistant starches and wheat proteins in these food formulas can increase the consumer appeal of these foods.
Food Processing December 2011 Mark Anthony	Whole Grain Varieties Gaining Acceptance Among American Consumers For an America struggling with obesity, whole grains are a lot more than just fiber. Whole grains are virtually complete foods. They're the foods upon which all civilizations were built.
Food Processing June 2007	Ingredient Round-Up: Fiber Beverage fibers... Tapioca and water soluble fibers... Resistant starch and cereal solution sets... etc.
Food Processing April 2010 Mark Anthony	Food Processors Working to Produce Healthier Baked Goods Bakers are answering consumer demands for healthier breads and snacks with ancient grains and old-fashioned fiber.
Food Processing April 2006 Kantha Shelke	Working Whole Grains Into Foodservice Consumers are getting the whole-grain message, but have trouble finding these wholesome products when they dine out.
Food Processing August 2008 Mark Anthony	The new view of fiber When we laud the benefits of fiber, we are really talking about different fibers, each with distinct characteristics.
Prepared Foods January 2008 Miyazaki et al.	Technological Advances and Benefits of Modified Starches The physical properties and benefits of modified starches are reviewed in this look at research in starch technology and modifications such as cross-linking, hydroxypropylation and acetylation.
Food Processing June 2010	Ingredient Round Up: Fiber We get to the bulk of the matter with this month's ingredient round up.
Prepared Foods February 3, 2006 Marcia A. Wade	Mother Hubbard's New Cupboard Insights into the "rhyme and reason" behind ingredients used to formulate and market weight control products.
Food Processing February 2007 Mike Pehanich	Adding fiber and whole grains to the plant Lots of formulations are adding fiber and whole grains to recipes. But don't let the R&D department damage your machinery!
Food Processing November 2008 Mark Anthony	The Evolving Whole Grain As grain processing and consumer tastes progress, processors answer with new products.
The Motley Fool February 24, 2006 Brian Gorman	Syngenta's Potential Harvest The agricultural technology outfit is developing a seed with lots of potential. Syngenta remains under the radar for most investors, but if the company presses ahead with its GM wheat project, it's not likely to stay that way for long.
Food Processing June 2009	Ingredient Round-Up: Fiber Fermentable fiber... Fiber for glucose control... Fiber for yogurt... Frozen fiber... etc.
Food Processing February 2009	New Directions in Healthy Baking Any way you bake it, filling consumer demand for healthy baked goods takes the cake.
Food Processing June 2012 Mark Anthony	Formulating Gluten-Free Products How did a grain protein that a statistical handful of people are allergic to end up the ingredient non grata of the 21st Century?
AskMen.com Simon McNeil	Dieting Made Easy Two major factors are key in shedding inches off your waistline: a proper diet and a good exercise regimen.
Food Processing April 2012 Dave Fusaro	Functional Ingredients: Consumers Reach for Fiber Research indicates consumers understand and want fiber-containing products.
Food Processing May 2007 Frances Katz	Starches from different sources While the U.S. relies on corn for most of its starch, much of the world relies on wheat, potato or tapioca starches, each having unique characteristics.
Food Processing March 2012 Mark Anthony	Understanding Soluble Fibers and Insoluble Fibers Food processors would be wise to decipher the subtle differences between soluble and insoluble fibers.
Prepared Foods June 1, 2005 Leslie Skarra	Fixing Formulas with Fiber There are two main reasons why fiber is included in food formulations today: for a functional effect in a food system or for a human physiological effect. Product development approaches for these two goals are very different.
The Motley Fool July 10, 2006 Stephen D. Simpson	Is Wheat the New Oil? Uncooperative weather could mean trouble for some food companies. It's a good reminder for investors who occasionally forget that Mother Nature can throw a monkey wrench into even the most carefully crafted earnings models.
Food Processing July 2012	Food Processors Looking at the Whole (Grain) Truth About Breakfast Cereal Despite what seems to be a perpetual war on carbohydrates, it's hard to escape this enduring tradition.
Food Processing September 2012 Ann Juttelstad	Fiber Finds New Health Benefits Fiber's use as a prebiotic has been shown to increase calcium absorption.
Prepared Foods April 1, 2006 Marcia A. Wade	Fixing the Fiber Gap As the country becomes more aware of its fiber deficiency, manufacturers are looking at ingredients such as inulins, resistant maltodextrins, beta-glucans and pectins to efficiently fill the fiber gap.
Nutrition Action Healthletter January 2002	Not Your Mother's Cream of Wheat It's chilly, it's early, and it may still be dark. You need something quick, filling, and warm for breakfast, and the makers of hot cereal are only too happy to oblige...
Prepared Foods August 2009	R&D: Innovative Coatings Nutritional and health attributes have positioned pulses for use in the rapidly growing markets of nutritionally enhanced and gluten-free foods.
Food Processing October 2012 Jeanne Turner	Food Manufacturers Slipping Health into Children's Foods Food formulators use stealth options for hiding nutrients and healthy ingredients in children's snacks, meals and beverages. New ingredients, methods and technologies are making this task even easier.