As we enter 2018, it is a safe bet to declare Low-Carb officially dead. Starches, flours, and fibers are poised to generate much greater interest in food product development based on the continued emergence of novel sources and continued emphasis on sustainable, non-GMO, ancient/ heritage/ native/ non-traditional plants providing them.
This is underpinned by the continued strong consumer interest in healthier foods, and higher fiber intake. From a technical point of view, the three functional ingredient categories that will house this expansion are: sustainable pulse, root, and other plant flours as more nutritional options for bakery and other foods; the use of starches and flours in foods typically thickened by modified starches and hydrocolloids; and neutral tasting, low-viscosity soluble fibers for prepared foods and beverages.