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Article: Fixing the fiber gap: as the country becomes more aware of its fiber deficiency, manufacturers predict using ingredients such as inulins, resistant maltodextrins, beta-glucans and pectins can efficiently fill the fiber gap.
- Article from:
- Prepared Foods
- Article date:
- April 1, 2006
- Author:
CopyrightCOPYRIGHT 2006 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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When the words beverage and fiber are spoken, a picture of a messy, thick, hard-to-mix, shake-like drink comes to mind. However, a new type of fiber-enriched beverage is evolving, and it is refreshing, non-viscous and sometimes clear.
The USDA Dietary Guidelines for Americans recommend consumption of 25g-38g of fiber per day, but Americans receive only 15g/day on average. This difference between actual and recommended consumption is now popularly known in the food industry as the "fiber gap."
"Of the nutrients we consume, dietary fiber consumption lags the most," says Steven Young, principal of Steven Young Worldwide, a dairy and food consulting firm. He ...