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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 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.
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.
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.
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.
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	Understanding Polydextrose and How It Works Lengthen shorter chain polymers of different sugars and you get this designer soluble fiber.
AskMen.com Anthony Yeung	Healthy Dietary Fats Read on for the five best fatty foods to add to your diet to actually improve your fat-loss and feel better.
Food Processing July 2007 Mark Anthony	Eating away at cholesterol Many people are turning to foods before they try drugs to lower their LDL cholesterol, and the food industry is well-armed to respond.
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 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 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.
Nutra Solutions April 1, 2006 Kerry Hughes	Additions to Heart Health The Portolio Eating Plan successfully assembles key nutritional ingredients known to lower cholesterol into one diet.
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!
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.
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 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.
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.
Food Processing December 2005 Mark Anthony	Take Heart According to the Centers for Disease Control, nearly one million Americans per year die of cardiovascular disease. That's more than 40 percent of all deaths, at a rate of nearly two per minute.
Food Processing October 2012 Mark Anthony	Food Manufacturers Look to Reformulate With Lupin Looking for plant-based sources of protein that can compete with animal proteins? Try the lupin.
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.
AskMen.com Dustin Driver	Cholesterol-Reducing Foods Don't despair. Some tasty foods can actually lower your cholesterol levels.
Nutra Solutions June 1, 2005 Marcia A. Wade	Pectin Overpowers Plaque Product concepts enriched with soluble dietary fibers can combine taste and health benefits such as lowering "bad" cholesterol. Pectin, mostly known as a thickener and gelling agent, is one such soluble dietary fiber.
Food Processing April 2012 Dave Fusaro	Functional Ingredients: Consumers Reach for Fiber Research indicates consumers understand and want fiber-containing products.
Food Processing June 2010	Ingredient Round Up: Fiber We get to the bulk of the matter with this month's ingredient round up.
Food Processing June 2009	Ingredient Round-Up: Fiber Fermentable fiber... Fiber for glucose control... Fiber for yogurt... Frozen fiber... etc.
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 April 2009 Kantha Shelke	Consumers Adding More Fiber to Food and Beverage Diets Packaged foods and beverages touting fiber showed double-digit growth in each of the past five years and netted $3.5 billion in 2008, a 15.5 percent increase over 2007.
Food Processing April 2011 Mark Anthony	Soluble Fibers: Prebiotic Boon to Health Fiber is breaking out of its "wood-chip" image with its attraction as a prebiotic component and the functional gateway to digestive health.
BusinessWeek April 19, 2004 Jeffrey M. Laderman	Diet Alone Might Do The Trick Before I filled my prescription, I tried cutting fat and adding fiber to reduce my cholesterol.
Food Processing February 2013 Stuart L. Cantor	Bakery Product Trends Emphasize Healthier Eating The variety of baked goods ranges from low-fat rolls, artisan breads and fiber-enriched cookies to decadent designer cakes and pastries.
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.
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.
American Family Physician December 15, 2000	You Have Diabetes--But You Don't Have to Get Heart Disease Too People with diabetes are more likely to get heart disease because diabetes can have a bad effect on your blood vessels. Some of your lifestyle habits may also raise this risk. Here are some things you can do about your lifestyle habits...
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
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.
AskMen.com Shannon Clark	Cholesterol Lowering Diets If you want a healthy system, it's worth taking the time to understand cholesterol-lowering diets.
Food Processing April 2011 Dave Fusaro	A Study of Satiety: Helping Consumers Feel Full with Fewer Calories Protein, fibers and whole grains help consumers win the battle of the bulge.
Food Processing June 2007	Ingredient Round-Up: Fiber Beverage fibers... Tapioca and water soluble fibers... Resistant starch and cereal solution sets... etc.
Prepared Foods April 1, 2005 Lauren Swann	Ingredient Challenges: Formulation Challenge: Shaping Sweet Success for Reduced-sugar Foods Sugared-down products have risen in just about every category where sugar can possibly be altered, and food formulators have many new options for "sugaring down" their products. But when using these ingredients, careful attention to nutrition labeling is critical.
Health February 2007 Lia Huber	Fight Fat with Oatmeal Once you know how powerful oatmeal is, you'll never look at a bowl of it the same way again.
Prepared Foods October 1, 2006	Sugar-free and Fiber-rich The removal or reduction of sugar from confections is one way to reduce calories. Adding functional ingredients, such as fiber, is another -- with a bonus.
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 December 2010 Diane Toops	Wellness Food Trends: Healthier Foods for the Heart Foods can be a solution (though carefully worded) for the leading cause of death.
Food Processing February 2007 Feder & Shelke	Heart Health, Naturally Heart health isn't just about removing certain ingredients, such as trans fats and hydrogenated oils. It's also about adding ingredients, such as omega3's, fiber, antioxidants, CoQ-10 and phytosterols.
AskMen.com February 1, 2001 Simon McNeil	The 10 Most Unhealthy Foods
Science News August 13, 2005 Ben Harder	Can Chocolate Fight Diabetes, Too? New research shows that in moderation dark chocolate can lower blood pressure, lower cholesterol, and improve the body's processing of sugar.
Prepared Foods April 1, 2005 Kerry Hughes	Oats--the Organic Grind Grain Millers, one of the largest oat milling companies in North America, has developed a line of all-natural oat-fiber products that are said to provide excellent functionality and health benefits of oats and fibers.
American Family Physician February 1, 2005	Irritable Bowel Syndrome A patient hand-out on the intestinal disorder, its symptoms and how to treat it.
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.