Building fiber into foods
1987
Best, D.
The opportunity for food product manufacturers to develop, produce, and market products that are high in dietary fiber is explored. Health benefits associated with a high-fiber diet and recent changes in fiber consumption are discussed. Major food sources and types of both soluble and insoluble fiber are identified. Manufacturers are encouraged to develop or redesign food products that are high in fiber. Important considerations in product development are the food's taste, mouthfeel, moisture content, and viscosity. Examples of company products that have successfully met the challenge are described. The status of FDA regulations on the labeling of high-fiber foods is examined.
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Эту запись предоставил National Agricultural Library