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The nutritional benefit of extracted fibers as valuable and legal food ingredient has been developed and established in the last 20 years (Stephen, 2017). As nutritive support and completion to intrinsic fibers, like whole grain or bran, fiber concentrates are capable to reduce the existing fiber gap in human nutrition (Miller Jones, 2012). From the early 1990 JRS, a traditional milling company, developed dietary fiber concentrates based on cereals, vegetables and fruits. With clinical studies and other investigations (fiber enrichment, energy reduction, improvement of insulin sensitivity, maintenance of normal defection, colon fermentation) their nutritive impact on human physiology has been documented in a comprehensive scientific way. This feasible concept for a sustainable fiber addition in a broad range of food categories allows the food industry to face the growing numbers of NCDs. With high quality fiber enriched and / or energy reduced convenience products known for their high acceptance in the market, this conceptual approach for a higher fiber consumption could be made available to a broader group of consumers (Enable, 2015-2018). This webinar will be held in English language.
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