Everything a food company needs to know about fibre, from nutritional importance to functional behaviour and legal aspects.
(Only in Dutch available)
We're always hearing we need to eat more fibre. But why? What is fibre and what are its positive qualities? And how much more should we eat? And very important for product developers: how can the food industry get people to eat more fibre? Which fibre can be used and how does it affect product quality? And how can and may this be communicated to the consumer?
The answer depends on the product and the situation of course. In this booklet, the use of fibre in foodstuffs is put into context based on recommendations, consumption data and health effects related to consumption. The various types of fibre are also discussed according to their properties and use. Lastly, legal aspects such as use, labelling and claims are addressed.