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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 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 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.
Food Processing June 2009	Ingredient Round-Up: Fiber Fermentable fiber... Fiber for glucose control... Fiber for yogurt... Frozen fiber... etc.
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.
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 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 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 April 2012 Dave Fusaro	Focus on Health: Ingredient Aids for Satiety There are ingredients finding their way into more and more product development toolboxes that allow food-makers to join the battle against the bulge and still sell processed food products.
Food Processing September 2012 Ann Juttelstad	Fiber Finds New Health Benefits Fiber's use as a prebiotic has been shown to increase calcium absorption.
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.
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.
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 April 2006 Kantha Shelke	The New Diabetes Formulation Paradigm The recent trend of developing diabetes-specific products that are mainstream and safe enough for regular consumption could transcend all healthy food and beverage categories.
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 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 August 2013 Mark Anthony	The Condemnation of Carbohydrates: A Food Manufacturers Guide to Understanding Diabetes The commonly held notion that sugar intake equals diabetes is a kind of unofficial dogma. But like many dogmas, this one falls apart upon closer examination.
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 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 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.
American Family Physician March 15, 2001 Goutham Rao	Insulin Resistance Syndrome Insulin resistance can be linked to diabetes, hypertension, dyslipidemia, cardiovascular disease and other abnormalities. Because resistance usually develops long before these diseases appear, identifying and treating insulin-resistant patients has potentially great preventive value...
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 June 2010	Ingredient Round Up: Fiber We get to the bulk of the matter with this month's ingredient round up.
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 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.
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 March 2006 Mark Anthony	Glycemic Index: Use with caution Will "Glycemic Index" be the next big fad or fizzle under its own conflicting character? More research is needed before processors jump in.
Food Processing June 2007	Ingredient Round-Up: Fiber Beverage fibers... Tapioca and water soluble fibers... Resistant starch and cereal solution sets... etc.
Food Processing August 2008	Replace flour with a high-fiber alternative Add dietary fiber to your baked goods without sacrificing taste, texture or appearance
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.
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.
American Family Physician March 15, 2001	Insulin Resistance Syndrome A simple overview of a condition that occurs for some people where tissues stop responding to insulin.
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 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 October 2008 Mark Anthony	Consumers Choosing Fit Over Fat Processors are providing -- and wise consumers are choosing -- foods that just may turn around the obesity epidemic.
Food Processing April 2012 Dave Fusaro	Functional Ingredients: Consumers Reach for Fiber Research indicates consumers understand and want fiber-containing products.
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 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.
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.
Prepared Foods April 1, 2005 Marcia A. Wade	Double-duty Dietary Fibers A new manufacturing process creates a wide range of food-grade fibers -- from low-absorbing to high water-binding types of fiber particles. The structure of the oat fiber is altered during the extraction process, allowing for better functionality.
Food Processing August 2010	The Battle for the Cereal Bowl Key to creating innovative value added products
Food Processing February 2012 Diane Toops	Bakery Trends Show Balance Between Delight and Lite Convenience, premium products, wellness, nostalgia/comfort and global flavors are driving trends in the U.S. bakery industry.
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.
AskMen.com Shannon Clark	Health Benefits Of Sugar Sugar's days as a "bad guy" may be coming to an end, at least for now.
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.
Prepared Foods February 2, 2007 Claudia O'Donnell	A PF Exclusive: Turning the Tide The trend toward increased obesity may be reversing itself, although challenges remain.
Prepared Foods January 1, 2006 Laura Gottschalk	"Whey" Into Baked Goods Traditionally strong in the dairy category, whey ingredients can also give whole-grain bakery products a boost in flavor, texture and freshness.
Prepared Foods December 12, 2006 Mannie & Stier	The Suspense! Manufacturers have found beverages an effective means to deliver healthful ingredients -- with new methods of particle suspension and the addition of fibers.