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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
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
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. |
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. |
Food Processing
April 2012
Dave Fusaro |
Functional Ingredients: Consumers Reach for Fiber Research indicates consumers understand and want fiber-containing products. |
Food Processing
Mark Anthony |
Inulin: The 'In' Fiber Inulin, a naturally derived, healthful food fiber, occurs naturally in many common foods. Now, food manufacturers are learning how to process inulin as a functional food. |
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. |
Nutra Solutions
July 1, 2006 |
NutraNews Wild Sweetness... Whey Not?... Fiber Filled... etc. |
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. |
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. |
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. |
Technology Research News
November 19, 2003 |
Liquid Crystal Tunes Fiber Researchers have combined photonic crystal and liquid crystal to make an optical fiber whose properties can change according to temperature. The combination allows the researchers to change the properties of the light inside the fiber. |
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
June 2010 |
Ingredient Round Up: Fiber We get to the bulk of the matter with this month's ingredient round up. |
Food Processing
April 2007
Mark Anthony |
Nutrition Beyond the Trends: Sweet Like Cactus A cactus for the centuries makes more than tequila -- it makes a great natural sweetener with inulin. |
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
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! |
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 1, 2005 |
Fruity Fiber with FOS Frutalose L85, a 100% GRAS, natural chicory root extract with both prebiotic and low-calorie sweetening capabilities, is five times sweeter than conventional native inulin powder. And, as a liquid, it is easier to handle and incorporate into formulations. |
T.H.E. Journal
November 2000 |
Optical Fiber Solutions for VCSEL Berk-Tek has enhanced the performance of its GIGAlite optical fiber solutions, when used with vertical cavity surface emitting lasers. GIGAlite optical fiber solutions are engineered for users who demand high-speed performance in their fiber optic-structured cabling systems... |
CIO
May 15, 2003
John Edwards |
Looking-Glass Fiber Don't look now, but a new low-loss optical fiber -- featuring a mirrored core -- can conduct an intense stream of laser light that would melt an ordinary fiber. |
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
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. |
American Family Physician
June 1, 2006 |
Is a Low-Carbohydrate Diet Right for Me? A patient guide: What is a low-carbohydrate diet?... Do these diets help people lose weight?... Are low-carb diets safe?... Should I take vitamins when I'm on a low-carb diet?... |
Prepared Foods
July 2008 |
Hitting the Shelves: Fiber of Truth As digestive health has become a mainstream health concern, fiber has received more attention |
