Single-user licence edition ii Copyright statement ii iii List of tables v List of figures vi just-food.com membership vii Summary 1 Fibre: the forgotten nutrient 2 Classification of fibres 3 Soluble and insoluble classification 5 The role of whole-grains in fibre consumption 6 What constitutes a whole-grain? 6 Why all the buzz about whole-grains? 8 Food industry perspective 10 Labelling 11 Functional fibre 13 Nondigestible oligosaccharides 13 Resistant starch (RS) 14 Foods by category 17 Low-carb is out, fibre and whole-grains are in 17 Breads and cereals 17 Pasta 19 Packaged foods 19 Dairy 20 Weight control products with added fibre 21 Manufacturing and marketing challenges 23 Corporate profiles 25 General Mills 25 Nestlé 26 Sara Lee 26 Conclusion 28 For further information 29 References 30 Online sources of information 35 Free email newsletters 35 Other research reports 35 Global news and feature articles 35 Search the web 35 Your feedback 36
List of tables Table 1: Classification of fibre, dietary and functional 4 Table 2: Whole-grain stamps and corresponding whole-grain servings 8 Table 3: Fibre content of popular whole-grains 9 Table 4: Comparison of resistant starch amounts in food sources 16 Table 5: Classification of fibre according to industry use in food applications 23
List of figures Figure 1: Whole-grain stamps, developed by the whole-grains council 8
