'Invisible fibre' boost for low-fibre food
22 November, 2022Starch modification technology has been used to develop a fibre that can provide a boost to low-fibre food without affecting its texture, colour or taste.
Food manufacturers sign UK fibre pledge
07 February, 2022Over 20 food manufacturers and producers have pledged to help increase the amount of fibre that people in the UK consume.
Not all fibres are created equal
23 October, 2018A new study is raising serious concerns about the safety of adding refined fibre such as inulin to processed foods.
High-fibre diet could prevent obesity
31 January, 2018Dietary fibre that promotes 'good' bacteria in the colon could prevent obesity, metabolic syndrome and changes in the intestine.
GLDHC for Ingredion's Hi-Maize resistant starch
14 June, 2016Food Standards Australia New Zealand (FSANZ) has granted Ingredion a General Level Digestive Health Claim (GLDHC) for Hi-Maize resistant starch in Australia.
AFGC seeks to extend dietary fibre claims transition period
24 March, 2015What do you think of the new requirements for nutrition content claims about dietary fibre? The Australian Food and Grocery Council has applied to FSANZ to have the transition date extended by one year to January 2017.
Blurring the food-drug boundary: β-glucans and immune system boosting
29 August, 2012A European-backed study aims to scientifically assess claims that polysaccharide fibres can boost the immune system.
Danisco Grindsted Fiberline 105
02 May, 2011 byGrindsted Fiberline has been developed by Danisco to provide an opportunity for bakers to bake bread with a high content of natural wholemeal and to appeal to consumers.
Nekta Nutrition Nektabake
03 September, 2010 byKiwifruit-derived Nektabake is fat free, high in fibre and can be used to replace eggs, dairy products, butter, cooking oils and casein-derived products in baking.
DKSH Z-Trim multifunctional zero calorie fibre
22 December, 2009 byZ-Trim is a multifunctional zero calorie fibre that can substitute up to 50% fat in a variety of food applications without contributing kilojoules to formulation. It also adds healthy fibre while maintaining taste, texture, appearance and overall finished product acceptability. Z-Trim is taste neutral and does not require masking for palatability.
Bake-stable gels
06 July, 2009 byHerbafood has developed a range of bake-stable gels that retain water, shape and form during the manufacturing process.
Citrus fibre and fat replacement
01 June, 2008Citri-fi citrus fibres can be used in a wide variety of food applications and depending on the grade used, it can hold up to 13 times its weight in water.
Broadening the definition of ‘dietary fibre’
01 August, 2007The need to redefine the definition of ‘dietary fibre’ was considered yesterday, in an address by senior CSIRO nutritionist Dr David Topping to the US Institute of Food Technologists' annual meeting in Chicago.
Dietary fibres
23 January, 2006Sensus' Frutafit and Frutalose inulin/fructo-oligosaccharides (FOS) are used as part of a balanced diet to help achieve and maintain a healthy weight. These prebiotic dietary fibres are slowly digestible carbs, have a low glycaemic index (GI) and a low calorific value. Added health benefits are that they improve ca-uptake in the body and promote a healthy micro-flora and immune function in the colon. Besides physiological benefits, Frutafit and Frutalose enhance mouth feel and taste through unique texturising properties.
Low GI fibres for weight management
03 August, 2005Inulin is low-glycaemic and can be used in foods designed for weight management, claims Sensus.
