| Title: | The health benefits of fibre - a food industry perspective - Management briefing (download) |
| Price: | $354.00 |
| Publication Date: | Nov 01, 2005 |
| Source: | Aroq Ltd |
| Abstract: | Consumers are becoming increasingly aware of the role of nutrition and specific food components in a healthful lifestyle. Food manufacturers are responding to this growing trend by offering more choices - low-fat, low-calorie, low-sodium, high-protein, high-fibre - to fit a wide range of dietary needs, preferences and tastes. |
| Word Count: | 17708 |
| Length: | 44 Pages |
| Document ID: | 37015 |
| Format: | 
Adobe Acrobat
|
| Free Sample: |
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|
Sections |
| Title | Starting Page | Number of Pages |
|---|
| Single-user licence edition | 3 | 1 |
| Copyright statement | 0 | 4 |
| Table of contents | 4 | 2 |
| List of tables | 6 | 1 |
| List of figures | 7 | 1 |
| just-food.com membership | 8 | 1 |
| Summary | 9 | 1 |
| Fibre: the forgotten nutrient | 10 | 4 |
| Classification of fibres | 0 | 13 |
| Soluble and insoluble classification | 0 | 14 |
| The role of whole-grains in fibre consumption | 14 | 4 |
| What constitutes a whole-grain? | 0 | 16 |
| Why all the buzz about whole-grains? | 0 | 18 |
| Food industry perspective | 18 | 3 |
| Labelling | 0 | 21 |
| Functional fibre | 21 | 4 |
| Nondigestible oligosaccharides | 0 | 22 |
| Resistant starch (RS) | 0 | 25 |
| Foods by category | 25 | 6 |
| Low-carb is out, fibre and whole-grains are in | 0 | 26 |
| Breads and cereals | 0 | 27 |
| Pasta | 0 | 28 |
| Packaged foods | 0 | 28 |
| Dairy | 0 | 29 |
| Weight control products with added fibre | 0 | 31 |
| Manufacturing and marketing challenges | 31 | 2 |
| Corporate profiles | 33 | 3 |
| General Mills | 0 | 34 |
| Nestl | 0 | 35 |
| Sara Lee | 0 | 36 |
| Conclusion | 36 | 1 |
| For further information | 37 | 1 |
| References | 38 | 5 |
| Online sources of information | 43 | 1 |
| Free email newsletters | 0 | 44 |
| Other research reports | 0 | 44 |
| Global news and feature articles | 0 | 44 |
| Search the web | 0 | 44 |
| Your feedback | 44 | 1 |
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