Low-Carb is out, Fibre and Whole-Grains Are in - the Health Benefits of Fibre - a Food Industry Perspective

DUBLIN, IRELAND, (NAMC) - Research and Markets  has announced the addition of The health benefits of fibre - a food industry perspective to their offering.
(http://www.researchandmarkets.com/reports/c28155)

Consumers are becoming increasingly aware of the role of nutrition and specific food components in a healthful 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 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, Nestle and Sara Lee.

Contents Includes:

Summary

Fibre: the forgotten nutrient

Classification of fibres

Soluble and insoluble 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

Resistant starch (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

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