How to Close the Fibre Consumption Gap

Carole Bingley, Product and Ingredient Innovation at RSSL provides an insight on how soluble fibre has taken on the structural role previously provided by sugars

In the September 2017 issue of The World Of Food Ingredients, RSSL's Technical Product and Ingredient Innovation Specialist, Carole Bingley, provides an insight on how soluble fibre has taken on the structural role previously provided by sugars. 

Carole discusses the challenges of fibre including incorporating fibre into food products, opportunities and potential markets and reports how successful incorporation of fiber into any product requires an understanding of how the specific ingredient will affect flavor, texture, processing characteristics, shelf-life, cost, claim substantiation and ultimately, consumer acceptance. 

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