Ultragrain Pasta Plus qualifies for protein, fiber claims 04.12.2013 By Jeff Gelski The product also qualifies as whole grain-rich under the school meal programsRead More
Quaker introduces Perfect Portions oatmeal 04.02.2013 By Eric Schroeder Instant oatmeal contains 2 grams of soluble fiber per 45-gram serving.Read More
Dietary fiber intake linked with reduced stroke risk 04.01.2013 By Staff The American Heart Association recommends a daily fiber intake of 25 grams.Read More
Beans, peas may serve as flour alternatives 03.28.2013 By Jeff Gelski Flour mixtures provide fiber and improve protein profiles in baked foodsRead More
Study: Fiber at breakfast means more fiber throughout the day 03.28.2013 By Eric Schroeder Researchers say simple lifestyle-change approaches are critical to reducing the magnitude of America’s fiber deficit.Read More
Health Canada approves listing ingredients as fiber 03.11.2013 By Jeff Gelski MGP Ingredients, Beneo, Cargill and Ingredion among companies receiving approval.Read More
New fiber ingredient provides texture benefits for baked foods 03.04.2013 By Jeff Gelski FiberGel LC provides benefits in emulsification, mouthfeel/texture, egg replacement, freeze/thaw stability and increased yield.Read More
Sweet chicory roots recognized as source of fiber 01.28.2013 By Staff Food manufacturers use the ingredients in bars, cereals, baked goods, confectionery and dairy products.Read More
Fiber category still in its infancy 11.30.2012 By Jeff Gelski Fiber ingredients that work in many applications have the potential to flourish.Read More