The role of fiber in a healthy diet is gaining attention. This Research Assistant looks at past efforts to improve the fiber content of foods and beverages.

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Q&A: Why use resistant starch?

- Learn how resistant starch imparts a bevy of benefits.

A new look at soluble fiber

- Chicory root fiber brings unique properties to bakery formulations.

Racing pulses

- More snacks and baked goods now feature pulse ingredients as formulators learn more about their ‘superfood’ benefits.

Shifting fiber definition requires a new game plan

- FDA’s new definition of dietary fiber changes the playing field and its rules, as fiber ingredient producers seek to regain or boost their standings.

The healthy side of chocolate

- As chocolate’s benefits are better understood, formulators can use this indulgent ingredient to boost the health perception of their products.