Progress in Fiber-Enriched Foods
As science further illuminates the relationships between fiber and health, there is a concomitant evolution of consumer interest in physiologically beneficial foods and beverages, spurring innovation across the fiber market value chain.
Looking at the range of fiber-containing products in the market today, it is clear that fiber has come a long way since 1953, when it transitioned from simply being described as cellulose or “roughage” to “dietary fibre.” In an article in the British Medical Journal in 1953, author E.H. Hipsley included a footnote ascribing the term fiber to lignin, cellulose, and hemicelluloses. F.W. Robison had described fiber as cellulose in his 1904 bulletin titled “Breakfast Fo…
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