Donald Pszczola

Donald E. Pszczola

Traditionally, when it came to the great amphitheater of ingredients, fiber pretty much got a back row seat. That’s because it was viewed as an inert, indigestible ingredient that primarily passes through the body to help support regularity. And that was about it. Not exactly exciting from either health or functionality perspectives.

In fact, one speaker at a recent food show noted that in years past, after you analyzed all the components of a food product, attributing various level of value to e…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe

About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola