Product formulation and health goals are obtained with functional fibers, including prebiotics and probiotics. Attendees of Prepared Foods’R&D Applications Seminars were presented information on their benefits and factors to use in formulations.
Nutritional and Functional Benefits of Fibers June 2011 Prepared Foods – About 35% of Americans are obese, while 70% are overweight. Of children, 20% are obese and one third overweight. Many Americans consume more calories than they expend, creating an “energy imbalance” or “energy gap.” This energy gap is the principal cause of America’s obesity epidemic. Reduced caloric consumption and increased physical activity are crucial to arrest obesity in the U.S. The goal of the “Let’s Move!” campaign, together with the Healthy Weight Commitment Foundation (HWCF), is to reduce calories by 5.5 trillion per year, or by 100 calories per person, per day. HWCF says, “The way to achieve this is by introducing lower-calorie foods, changing product formulations and reducing portion sizes.”
According to Ramakanth Jonnala, project leader, R&D, and Jit Ang, executive vice president, R&D, International Fiber Corporation, the use of non-caloric and low-caloric, fiber-based ingredients in different food systems is a means to accomplishing these goals. This topic, “Development of Reduced-calorie Foods Using Non-caloric Ingredients,” was addressed in a Prepared Foods’ R&D Seminar-Chicago.