July 2021, Riom, France. From BakeryandSnacks.com: After 20 years of research, Limagrain Ingredients -a subsidiary of Limagrain Coop- has introduced a ground-breaking ingredient that is set to right Europeans’ consumption of fibre. It is widely known that consumers around the globe do no consume enough fibre daily, despite its recognized health benefits. Through Europe too, national dietary surveys find…
April 2020. Catalina Mihu, editor of Asia Pacific Baker & Biscuit edition, gives an update on High Amylose Wheat. “The essential value of the HAW flour is that it brings a natural and very high content of fermentable fiber, called Resistant Starch (RS), which has a strong positive impact on blood glycemic load and human microbiota. Resistant Starch is…
May 2018, Quincy, USA. A Milling & Baking News article: Pete Levangie, Bay States Milling CEO, describes great potential in HealthSense high-fiber flour “HealthSense is much more socially acceptable than alternative fibers because it’s slow digesting and fermentable. We are focused right now on trying to build this ingredient business as a better fiber alternative from the ones you…
December 2017, Canberra, Australia. Chanel 9: an aussie scientist discovers wheat with 10 times more fibre. Dr. Ahmed Regina explains the role of resistant Starch in large bowel. “it’s not just enough that you eat a good quantity of fibre, but you also have to eat variety of fiber; so among these fibres, fermentable fibre such as resistant starch…
July 2021, Riom, France. From BakeryandSnacks.com: After…
July 2021, Riom, France. WorldBakers: Limagrain Ingredients…