soluble fiber - Page 1 | Prepared Foods

Items Tagged with 'soluble fiber'

ARTICLES

Fiber Reimagined: Gut Health Drives the Next Wave of Innovation

From bran muffins to prebiotic sodas, the fiber landscape is evolving fast—opening doors for product developers to deliver personalized, multifunctional benefits in both traditional and emerging categories.

Lu Ann Williams

July 22, 2025

Fiber is back—but in unexpected forms—as gut health, personalization, and multifunctional benefits reshape product innovation.

GUUD Modern Muesli Functional Cereal Line

The company developed the product as a modern version of traditional European muesli made with whole grains, nuts, fruits, and seeds

June 14, 2022

GUUD created its Fuel products as a modern version of the traditional well-loved European muesli made with whole grains, nuts, fruits, and seeds.

Chocolate Soft Serve Ice Cream with Fibersol

Functional Benefits of Dietary Fiber

Win-Win-Win: ADM/Matsutani's Fibersol products can boost fiber content and also replace sugar's non-sweetening functional properties to achieve sugar and calorie reduction

May 17, 2019

People typically associate fiber with "traditional" applications such as bread, nutrition bars or functional beverages. Yet most would be surprised to know that their favorite candies, ice cream, chocolates and other sweets also can be formulated with fiber for an extra nutritional boost.

Fiberstar: Natural Appeal

Fiberstar’s Citri-Fi® natural citrus fiber has clean label appeal

June 15, 2016

Fiberstar sells Citri-Fi®, a natural citrus fiber. Due to the clean, patented process, this fiber consists of insoluble and soluble fiber and protein. Citri-Fi also contains intact pectin that can be activated to produce gelling properties in high sugar/low pH food processing conditions.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.