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... the researchers, led by dr david jenkins from the university of toronto, canada, reported that the use of the dietary portfolio of cholesterol lowering foods – which included foods such as plant sterols, soy protein, viscous fibres, and nuts – resulted in greater ldl-cholesterol lowering during the six month follow up, when compared with the low saturated fat diet – which emphasized high fibre and whole grains but lacked cholesterol lowering components

... high-fibre, low-cost and tasty: what's not to like? researchers from the national technical university of athens report that enzyme-modified bran could retard the staling of bakery products by up to 60 per cent ... “the developed procedure and results can be utilized by the bakery industry to make high fibre and low cost bakery products with improved sensorial characteristics that are appealing to the consumers

... the study, published in food chemistry, compared spaghetti prepared from durum semolina substituted with various amounts of either durum bran or germ (pollard) fibre, and dried at high temperature ... the researchers reported that if spaghetti is dried at high temperature, it can be prepared with 10 per cent substitution of semolina with minimal impact on sensory and technological properties – while providing higher antioxidant activity, total dietary fibre, and no affect on starch hydrolysis ... however, most of the vitamins, minerals, fibre and antioxidants of wheat are found in the bran while the germ is rich in phytosterols, tocopherols, b group vitamins and oil,” said the researchers, led by dr mike sissons from the department of industry and investment at tamworth agricultural institute, australia ... fibre benefits sissons and his colleagues explained that insoluble fibres “are important in human health and disease prevention and can be incorporated into food ... ” however, they noted that high fibre pasta, prepared with bran, is typically inferior quality compared to durum pasta: “it has frequently been reported that the colour, cooking and sensory properties of whole-wheat or bran enriched pasta are inferior to pasta made from only semolina,” said sissons and his colleagues ... “however, these studies used pasta dried at low temperature, and high temperature drying is known to improve cooking properties,” they added

... researchers from the university of valladolid, spain, report that the extrusion of wheat bran before its use in high fibre bread could improve the quality and characteristics of both the bread dough and the final loaf ... in addition to being a rich source of fibre, bran has also been shown to be high in vitamins and minerals, whilst it also has high antioxidant content

... dr belski said there had been renewed interest in using lupin flour in regular foods, because of its unique high protein, high fibre composition and its ability to be incorporated easily into typical food products such as bread

... a new multi-million dollar collaboration between grain scientists in australia aims to fast-rack development of healthier varieties wheat, barley and rice fibre, with higher levels of fibre compounds seen to bring health benefits ... wholegrains have repeatedly been linked to a reduced risk of heart disease and stroke, an effect that may be due to the beta glucans and arabinoxylans in soluble fibre blocking the re-absorption of cholesterol from the gut ... but professor geoff fincher of the university of adelaide, one of the partners in the project, said that while barley is a good source of soluble fibre, wheat and rice have relatively low levels ... “the many health benefits that grains can bring have been proven, so the next step is to boost the amount of beneficial fibre in these grains,” he said ... inclusion of fibre in packaged and prepared foods and beverages is of considerable interest to the food industry, especially as fibre intakes in many populations tend to fall short of recommendations ... speed through collaboration the project is dubbed the high fibre grains cluster and has a budget of a$7m

... the most in-demand products are currently low sugar, low fat and high fibre ingredients

... the most in-demand products are currently low sugar, low fat and high fibre ingredients,” simon atkins, sales and marketing manager for univar’s food ingredients business in emea

... kellogg has also announced the launch of new cereal variety, coco pops choc n’ roll which it claims offers a lower salt, lower sugar, low saturated fat, high fibre, wholegrain cereal fortified with chocolate

... firstly, it intends to expand its existing instant noodle and snack noodle businesses by increasing the range of products, including new range of flavours for instant noodles and high fibre instant noodle in cup packaging, and expanding into new markets in indonesia and overseas such as the people’s republic of china and india