Food Business News - February 12, 2013 - (Page 30)

Ingredient Innovations boosts for items Use corn bran, barley or inclusions to achieve ‘good source’ or ‘excellent source’ claims ot all whole grains are abundant in fiber. If more consumers become aware of this fact, food N 30 FOODBUSINESS NEWS ® manufacturers may look for ingredients that increase fiber levels in their whole grain bread, tortillas and cereal bars. Nearly 85% of consumers that chose foods with a whole grain label assumed the foods were a good source or an excellent source of fiber, according to research published last year in Nutrition Today. Yet whole grains vary in fiber levels. For example, hulled barley has 17 grams of fiber per 100 grams while brown rice has 3.4 grams of fiber per 100 grams, said Joanne Slavin, Ph.D., a professor in the department of food science and nutrition at the University of Minnesota in St. Paul, Minn. “So there is a large range,” she said. The Kellogg Co., Battle Creek, Mich., recommends people review the fiber content of whole grain foods to see if the products have at least 3 grams of fiber per serving, which would qualify the product as a good source of fiber. Kellogg promotes many of its cereals for having at least 3 grams of fiber and 8 grams of whole grain per serving. A whole grain study from the Harvard School of Public Health addressed fiber (see related story on Page 32). Among the guidelines, researchers recommended was a ratio of 10:1 or less of carbohydrates to fiber in whole grain products. “Few servings of whole grain foods are even a good source of fiber, especially with our push for smaller serving sizes to help in weight management,” Dr. Slavin said. There are ways to increase fiber levels in such whole grain foods. “Lots of different fibers can be added to grain foods, and should be — inulin, polydextrose, wheat dextrin, soluble corn fiber, resistant maltodextrin, just to name a few,” Dr. Slavin said. Grain Processing Corp., Muscatine, Iowa, offers TruBran corn bran ingredients that contain 85% dietary fiber. TruBran F75M is a finely milled ingredient that mixes easily with flour or other dry ingredients, according to Grain Processing Corp., while TruBran F75R has a coarse particle size that may be chosen for applications where a more visual fiber is desired. “We have been successful at adding 4% to 15% levels of February 12, 2013

Table of Contents for the Digital Edition of Food Business News - February 12, 2013

Food Business News - February 12, 2013
China problems may challenge Yum! Brands in 2013
Tyson Foods sees chicken demand rising
Kellogg frozen foods business on the fast track
Table of Contents
Web Contents
Editorial - Starbucks is redefining brand loyalty
General Mills settles Yo-Plus lawsuit
Green Mountain Coffee sees single-serve pack sales rise 21% in first quarter
Soren Schroder named next c.e.o. of Bunge Ltd
New Mexico legislature blocks bioengineering labeling bill
Pork prices may be volatile in 2013
Kraft Foods fills newly-created marketing post
Hershey has big plans in nuts and fruits
American Licorice Co. to expand in Indiana
Unilever to close spreads plant in Atlanta
Greek yogurt may be going to school
Frito-Lay to launch Taco Bell-inspired Doritos
Kellogg income rises on cost-savings, Pringles acquisition
China problems may challenge Yum! Brands in 2013
Juice, baking business come into focus for Starbucks
New product pipelines pump up protein
Washington - 'Smart snack' guidelines get favorable reviews
Market Insight - Per capita calories rise on added fats
Beverage Trends - Oat beverages offer benefits beyond the bowl
Ingredient Innovations - Fiber boosts for whole grain items
Harvard’s approval of 10:1 ratio draws critiques
Beverage Business News - Nothing to see here
New Food Products
Ingredient Market Trends - Open outcry trading of hard red winter wheat futures to shift to Chicago
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - February 12, 2013