03 Issues & Trends
Cereal Foods World, Vol. 63, No. 4
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Obesity—Destiny or Chance? A Brief Perspective on the Benefits of Fiber Concentrates
Anne Fischer1
 J. Rettenmaier & Söhne, Rosenberg, Germany

1 Head of Global Nutrition, J. Rettenmaier & Söhne, Holzmühle 1, D-73494 Rosenberg, Germany. E-mail: anne.fischer@jrs.de


Abstract

How has obesity become such a global epidemic? Gaining weight results from an imbalance between energy intake and energy expenditure. Development of processed foodstuffs that contain fewer calories could potentially reduce the amount of calories consumed and aid in weight management. One way foodstuffs can be reformulated to make them healthier is by adding fiber, which can reduce the energy density of foods when substituted for more energy-dense macronutrients. The question is, how can we increase fiber intake, while meeting consumer expectations? For many consumers, if their favorite foods are made available in healthier, lower calorie, higher fiber forms, then these new offerings can provide a real alternative to traditional foods, but only if there is no compromise required with regard to taste or appearance. The advantage of fiber concentrates, as opposed to brans, is their versatility—they can be used in a wide range of food products without any negative impact on taste and texture. Fiber concentrates also have significantly higher dietary fiber contents and a longer shelf life and offer clear technological benefits for use in bakery applications. The potential for development of a broad range of food products that taste good and contain fewer calories is enormous. The number of fiber-based solutions and innovations available continues to grow and can be used by the food industry to produce healthier products that meet customer expectations.





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