Pass the Potato Salad this summer
July 12, 2016
There is good news for potato salad lovers just as the season for chilled potatoes officially heats up. New research published in the scientific journal Food Chemistry adds to the growing body of evidence that shows that cooking and cooling potatoes can significantly increase the amount of Resistant Starch (RS).
Simple cooking method with oil creates heat-stable resistant starch in rice, claim researchers
March 30, 2015
Scientists have developed a new, simple way to cook rice that could cut the number of calories absorbed by the body by more than half - by transforming part of the soluble amylose in resistant starch.
EU research to prove the benefits of food fibers for immune system
January 19, 2012
Food fibres are considered as beneficial for our immune system. However ‘considered’ is not good enough;the European guard dog EFSA needs sound scientific evidence based on effects on healthy human people before health claims for these compounds are ap...
Penford launches potato-resistant starch PenFibe™ RS
November 02, 2011
Penford Food Ingredients launched a potato-resistant starch, PenFibe™ RS, which allows manufacturers to add dietary to a wide variety of food applications. PenFibe RS features a low water-holding capacity for increased solids/bulk without affecting pro...