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Immunity, Gut Health Trends Drive Formulations with Dietary Fibers and Gums

The plant-based trend has also brought a wealth of new and advanced fibers and gums to the forefront

April 12, 2022

Decades of research have connected increased fiber consumption to a wealth of health benefits. The range is as comprehensive as heart health, reduced cancer risk, better blood sugar management, lower cholesterol, mental well-being, cognitive health, and even better dental health and reduced risk of dementia.

Good PLANeT Foods Parmesan Cheese on Pasta

New Gums, Fibers and Starches Add Function, On-Trend Appeal

The Starch Set: The proliferation of plant-based products, especially those replacing animal products, has spurred an unparalleled demand for starches, fibers, and gums.

Kantha Shelke PhD, CFS

October 9, 2019

Starches, fibers, and gums are co-products constituting the majority composition of plant materials. They are emerging as destination ingredients in a market that is increasingly averse to synthetic ingredients and also questioning the regular use of animal-based ingredients.

Bay State Milling: High Fiber Wheat Flour

Bay State Milling earns Non-GMO Project Verification for its HealthSense High Fiber Wheat Flour

August 15, 2018

HealthSense is a breakthrough food ingredient derived from high amylose wheat that combines the benefits of customary wheat flour taste and functionality, a highly desired macronutrient in the form of resistant starch fiber, and traceability to the farm in one ingredient.

Cellulose Transformed into Starch

A team of Virginia Tech researchers has succeeded in transforming cellulose into starch.

April 16, 2013

The process has the potential to provide a previously untapped nutrient source from plants not traditionally thought of as food crops.

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.