Low-Carb is out, Fibre and Whole-Grains Are in - the Health Benefits of Fibre - a Food Industry Perspective.DUBLIN, Ireland -- Research and Markets (http://www.researchandmarkets.com/reports/c28155) has announced the addition of The health benefits of fibre - a food industry perspective to their offering. Consumers are becoming increasingly aware of the role of nutrition and specific food components in a healthful health·ful adj. 1. Conducive to good health; salutary. 2. Healthy. health  ful·ness n. lifestyle. Food manufacturers are responding to this growing trend by offering more choices - low-fat, low-calorie, low-sodium, high-protein, high-fibre - to fit a wide range of dietary needs, preferences and tastes. This briefing discusses the health benefits of fibre, the 'forgotten nutrient', its role in the food industry and the whole-grain trend. Ongoing research encourages the food industry to emphasise dietary fibre dietary fibreNoun the roughage in fruits and vegetables that aid digestion content in manufactured products. Last month, the EU announced its plans to fund a 5 year research project to develop new sources of nutritionally enhanced grain-based foods. This will explore grain-processing technologies to modify the texture of whole-grain bread, in an attempt to make whole-grain products more accepted among consumers. This report includes manufacturing and marketing challenges and corporate profiles of General Mills  This article or section may contain a proseline.Please help [ convert this timeline] into prose or, if necessary, a . , Nestle and Sara Lee
Sara Lee Corporation (NYSE: SLE) is a global consumer-goods company based in Downers Grove, Illinois, USA. . Contents Includes: Summary Fibre: the forgotten nutrient Classification of fibres Soluble and insoluble insoluble /in·sol·u·ble/ (in-sol´u-b'l) not susceptible of being dissolved. in·sol·u·ble adj. Not soluble. classification The role of whole-grains in fibre consumption What constitutes a whole-grain? Why all the buzz about whole-grains? Food industry perspective Labelling Functional fibre Nondigestible oligosaccharides oligosaccharides (ol´igōsak´  rīdz),n. Resistant starch Resistant starch (RS) is starch that escapes digestion in the small intestine of healthy individuals.1 Resistant starch is considered the third type of dietary fiber, as it can deliver some of the benefits of insoluble fiber and some of the benefits of soluble fiber. (RS) Foods by category Low-carb is out, fibre and whole-grains are in Breads and cereals Pasta Packaged foods Dairy Weight control products with added fibre Manufacturing and marketing challenges Corporate profiles General Mills Nestle Sara Lee Conclusion For further information References Online sources of information Free email newsletters Other research reports Global news and feature articles Search the web Your feedback For more information visit http://www.researchandmarkets.com/reports/c28155 |
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