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HealthSense Whitepaper

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Fiber from the Farm: HealthSense ™ High Fiber Wheat Flour

The topic of dietary fiber has never been more prevalent in the food industry.  In May of 2016, the FDA formally defined dietary fiber. Dietary fiber must have a proven beneficial physiological effect, and any non-digestible carbohydrate source that is “intact and intrinsic” to plants automatically falls into the realm of dietary fiber.  In addition to the new definition, the FDA has also recommended increasing daily consumption of dietary fiber.

All while the FDA is defining and prioritizing dietary fiber, consumers aren’t finding the sources they need to meet the recommendations. Research shows that consumers recognize the importance of fiber in their diets, but don’t want to compromise when it comes to the refined carbohydrates that have become staples in their diets.

Industry professionals—from formulators to procurement experts—are left with the challenge of how to bridge this widening gap. The conventional wisdom has long been to steer consumers toward whole grains and away from refined flour. That course has netted some success, but what if there was a high fiber option that was more palatable to the average consumer?

There is now.  HealthSense High Fiber Wheat Flour, derived from high amylose wheat, delivers at least 25% total dietary fiber compared to less than 3% in refined common wheat flour. This new wheat flour contains 100% intact and intrinsic dietary fiber; precisely what the FDA now requires. HealthSense provides an opportunity for forward thinking manufacturers and bakers to give consumers both what they need and what they want.

 

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Slices of white pan bread made with HealthSense High Fiber Wheat Flour.

Slices of white pan bread made with HealthSense High Fiber Wheat Flour.