CEREAL FIBERS FOR HEALTHIER CEREAL PRODUCTS: OPPORTUNITIES, CHALLENGES AND SOLUTIONS
Increasing consumer awareness of the importance of healthy food has led to increasing demand for high fibre products. Wheat bran, a by-product of the industrial wheat milling process, is an excellent source of dietary fibre and is added to a number of food products (bread, biscuits, breakfast cereals, pasta, snacks etc.) because of its rich nutritional profile. There is epidemiological evidence that consumption of high fibre products significantly reduces the incidence of prosperity-related diseases such as obesity, diabetes, cancer and cardiovascular diseases. However, incorporating bran in cereal-based recipes is not so simple because the bran substantially changes both the technological properties and the organoleptic quality of the products so obtained. This presentation will examine the opportunities and challenges of using bran and take a look at research and potential solutions in this field.
Prof. Christophe Courtin, Head of the Centre for Food and Microbiological Technology, Food and Biochemistry Laboratory, KU Leuven
Connect with Christophe Courtin
CV Christophe Courtin
More information: Contact Christophe Courtin
Back to overview