Enriching breads with wheat bran, resistant starch and locust bean gum results in favourable tasting products but can reduce volumes and lengthen mixi

The addition fibre to partially baked and frozen breads could help to improve functional characteristics whilst meeting consumer demand for healthy fo

Tate & Lyle has agreed to acquire Winway Biotechnology Nantong, a leading producer of polydextrose speciality fibre in the People’s Republic of Ch

Hemp farmers and the hemp fibre industry will be able to tap into new markets and increase their profitability with an investment from the Harper Gove

International Paper has reported a Q2 fall in operating profits due to continued slow growth in North America and uneven global demand but forecasted

Consumption of common dietary fibres may promote beneficial shifts in gut bacteria that may lead to better intestinal health, suggesting the fibres ma

Gluten-free foods could benefit from highly fibrous fruit flours developed from the by-product of juice and cider production, according to a senior re

Adding about one-quarter teaspoon of a fibre-rich component of oats boosts the nutritional value of low-fat yoghurt without noticeably affecting the t

Kampffmeyer Food Innovation has developed a highly nutritious wheat aleurone that plugs a market demand for healthy, good-tasting baked goods, accordi

Consumers understand the health benefits of consuming fibre but knowledge on recommended daily consumption levels is low and industry must work to edu