Meeting the New Dietary Guidelines: Adding Fiber and Whole Grains
Speakers: Dave Fusaro, Editor in Chief Food Processing Magazine
The government’s new guidelines are out. So how will you meet the new recommendations on more fiber, less sodium and fewer calories?
The third and final webcast in our series of panel discussions on product development to meet the Dietary Guidelines will tackle fiber and whole grains. The guidelines made a strong recommendation to replace refined grains with whole grains. Fiber, too, is a rising star, an ingredient that consumers increasingly are looking for.
There have never been such wholesome and palatable solutions for adding these nutrients to food, adding all the health benefits without the graininess of the previous generation of ingredients. But there are formulation issues. Tune in to this webcast to learn the formulation do’s and dont's and tricks to working these ingredients into your recipes.
“Adding fiber and whole grains” will be 2 p.m. EST on Oct. 12. Sign up now and you’ll be informed as the agendas are finalized.
