Fiber - Articles - Page 3

New functional ingredients offer added protein, clean-label options

May 19, 2016

New ingredients including: Native milk protein isolate with high protein, Premixes meet all monitoring program standards, Natural ingredient solutions, and more.

ADM's new specialty protein, fiber blend

December 27, 2015

Archer Daniels Midland Co. (ADM) added to the company’s specialty proteins portfolio with Superb, a functional ingredient containing protein and fiber.

Functional fiber has a role in weight control

Karen Giles-Smith MS, RD

January 13, 2015

Many factors — dietary and otherwise — affect body weight. How does functional fiber fit in?

Rules & regulations

FDA defines 'gluten-free' for food labeling

New rule provides standard definition to protect the health of Americans with celiac disease.

August 2, 2013

The U.S. Food and Drug Administration today published a new regulation defining the term "gluten-free" for voluntary food labeling. This will provide a uniform standard definition to help the up to 3 million Americans who have celiac disease, an autoimmune digestive condition that can be effectively managed only by eating a gluten free diet.

Ingredients

Ingredion announces approval of HI-MAIZE resistant starch as a novel fiber source

July 15, 2013

Ingredion announces that Health Canada approved HI-MAIZE resistant starch as a novel fiber source.

BI Nutraceuticals offers a range of psyllium ingredients

May 21, 2013

BI Nutraceuticals offers a wide range of psyllium ingredients anchored by the company’s psyllium fiber, Psyberloid.

Nutrition

Cargill initiative helps food makers improve the nutritional profiles of products for children

New website – www.childhood-nutrition.com– provides resources for manufacturers and foodservice operators facing formulation challenges.

April 30, 2013

"Cargill believes that we all have a stake in improving kids' nutrition – families, government, public health organizations and the food and beverage industry," said Pat Bowe, corporate vice president of Cargill's Food Ingredients & Systems businesses. "With this initiative, we are focusing resources to help customers develop formulations with less trans and saturated fat, sugar and sodium, and more whole grains, fiber and protein."

Making the case for fiber in dairy foods

Americans do not consume enough fiber. Are added fibers in dairy foods an acceptable way to help consumers meet dietary fiber recommendations?

Karen Giles-Smith MS, RD

January 19, 2013

All fibers fit — including isolated and synthesized/modified fibers. That’s the conclusion of the Institute of Medicine, the Academy of Nutrition and Dietetics and the World Health Organization/Food and Agricultural Organization of the United States (CODEX).

Protein

Dairy’s protein: The satisfaction factor

Karen Giles-Smith MS, RD

September 17, 2012

Many consumers are looking for food and beverages that enhance satiety, or a feeling of fullness, and they know that products high in protein fill the bill. In fact, calorie-for-calorie, protein is more satiating than carbohydrates or fat. What’s more, research suggests that dairy proteins — both casein and whey — increase satiety.

Research reaffirms whey protein’s role in developing lean muscle

August 16, 2012

A study presented at the American College of Sports Medicine’s annual meeting found whey protein to be more effective in developing lean muscle when compared with soy protein, reported the U.S. Dairy Export Council, Arlington, Va.