Study seeks optimal whole food fiber blend

A new study at Purdue University will analyze the relationship between consumption of dietary fiber from whole foods and beneficial gut microbes.

Dietary fiber is usually found in fruits, vegetables, and legumes, but it can also be added to foods during processing. Bruce Hamaker, distinguished professor of food science at Purdue University and lead researcher in the study, said that there is already a well-established knowledge of the relationship b…

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About the Author

Emily Little is an associate editor of Food Technology ([email protected]).
Emily Little