Fiber is currently recognized as a shortfall nutrient in the diet. Furthermore, the regulatory landscape is changing and consumers are seeking new avoidance diets (e.g. low FODMAP). Therefore, food scientists need the latest updates on fiber ingredients, uses, and health effects/concerns is timely. This webcast will provide participants with the latest information on developing products with fiber for health and wellness. Participants will learn of new and innovative uses for fibers in products, particularly in the area of the low FODMAP diet and new health opportunities.
Learning objectives:
1) Identify new and innovative uses of fibers in developing new products for bakery, beverages, dairy and confections
2) Describe the latest uses and data connecting fiber to human health and wellbeing
3) Explain the challenges in developing products with fiber, especially regarding the low FODMAP diet and populations with specific dietary needs
Speakers:
Dr. Jane Muir, Associate Professor, Department of Gastroenterology at Monash University
Dr. Maria Stewart, Director, Global Nutrition R&D, Ingredion Incorporated
Dr. Cordelia Selomulya, Professor, Department of Chemical Engineering at Monash University
Dr. Bradley Bolling, Assistant Professor, Department of Food Science at University of Wisconsin-Madison
All IFT webcasts are free for IFT Premier and Student members.
Fiber is currently recognized as a shortfall nutrient in the diet. Furthermore, the regulatory landscape is changing and consumers are seeking new avoidance diets (e.g. low FODMAP). Therefore, food scientists need the latest updates on fiber ingredients, uses, and health effects/concerns is timely. This webcast will provide participants with the latest information on developing products with fiber for health and wellness. Participants will learn of new and innovative uses for fibers in products, particularly in the area of the low FODMAP diet and new health opportunities.
Learning objectives:
1) Identify new and innovative uses of fibers in developing new products for bakery, beverages, dairy and confections
2) Describe the latest uses and data connecting fiber to human health and wellbeing
3) Explain the challenges in developing products with fiber, especially regarding the low FODMAP diet and populations with specific dietary needs
Speakers:
Dr. Jane Muir, Associate Professor, Department of Gastroenterology at Monash University
Dr. Maria Stewart, Director, Global Nutrition R&D, Ingredion Incorporated
Dr. Cordelia Selomulya, Professor, Department of Chemical Engineering at Monash University
Dr. Bradley Bolling, Assistant Professor, Department of Food Science at University of Wisconsin-Madison
All IFT webcasts are free for IFT Premier and Student members.
