Scientists Develop ‘Invisible Dietary Fiber’ To Make Food Healthier

By: | November 27th, 2022

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Fiber is the part of plant foods that our bodies do not break down during digestion and passes through the body undigested. Also called roughage or bulk, fiber helps improve the health and function of our digestive system.

A diet high in fiber is a fundamental part of a healthy diet

Fiber can help food move through our digestive system, helps prevent obesity, and type 2 diabetes, reduces the risk factors of some cardiovascular diseases, and prevents constipation.

Modern food lacks dietary fiber

Modern food tends to focus on excessive amounts of sugar, salt, and calories. Only 5% of people in the US meet the USDA’s recommended daily dose of fiber for adults up to age 50 is 25 grams for women and 38 grams for men.

But the food industry has struggled to increase the fiber content of food products by 10 to 20% while also maintaining the original taste and texture of the product.

Scientists develop a new ‘invisible fiber’

Researchers from Food Research and Innovation Centre at RMIT University, in collaboration with Microtec Engineering Group, have developed a new ‘invisible fiber’. They have converted native starches, such as cassava, wheat, and maize into the dietary fiber. Called FiberX, this smooth and tasteless fiber can be added to low-fiber foods such as white bread, cakes, pasta, pizza, and sauces to make them healthier.

Nidhi Goyal

Nidhi is a gold medalist Post Graduate in Atmospheric and Oceanic Sciences.

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