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Food Formulation and Ingredient Trends Studied in New Research Report by Packaged Facts

01 Apr 2013 • by Natalie Aster

The Dietary Guidelines for Americans, 2010 specifically point out the need forAmericans to consume more fiber with a bias toward whole food sources, and consider it anutrient of concern, stating evidence suggests that adults who eat more whole grains,especially those higher in fiber, weigh less. Not surprisingly, fiber is becoming more widelyrecognized as a food component that may help promote satiety, a feeling of fullness, to helpwith weight management.

The new report "Food Formulation and Ingredient Trends: Health and Wellness" by Packaged Facts states that while whole grains can be a good source of fiber, often serving as the basis of a good sourceclaim, added fiber ingredients, such as inulin or chicory root, are often a major, if not the sole source of fiber in certain product categories, such as bars, which are as popular as fast breakfast foods as snacks at other times of day. It is generally believed that soluble non dietary isolated fibers such as inulin, polydextrose and maltodextrin, count as fiber forlabeling purposes, but do not offer cholesterol or blood sugar lowering properties.

Report Details:

Food Formulation and Ingredient Trends: Health and Wellness
Published: February, 2013
Pages: 164
Price: US$ 3,500.00

The IOM established adequate intake (AI) levels for fiber based on amounts needed to protectagainst heart disease based on the general recommendation of 14 g of fiber per 1,000 caloriesconsumed. While the Dietary Guidelines for Americans, 2010 emphasizes the importance offiber, it does not distinguish among the three conventional groupings of dietary fiber, soluble,insoluble and resistant-type or their associated health benefits. Both soluble and insoluble fiber is prebiotic, meaning they help maintain gut health by promoting the growth ofbeneficial microorganisms in the intestines. Good sources of soluble fiber include oats, peas,beans, apples, citrus fruit, carrots, whole barley and psyllium, and they all dissolve in water toform a gel. Soluble, prebiotic fibers offer bone, digestive and immunity benefits.

More information can be found in the report “Food Formulation and Ingredient Trends: Health and Wellness” by Packaged Facts.

To order the report or ask for sample pages contact [email protected]


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