Enzymes increase fibre levels

Brown, Hayley
January 2009
Food Manufacture;Jan2009, Vol. 84 Issue 1, p19
Trade Publication
The article reports on the study that improves nutritional content in Great Britain. According to the Campden and Chorleywood Food Research Association (CCFRA), adding certain enzymes, insoluble fibre can be turned into a soluble form and helps the body process food and control the absorption of nutrients and some types of fibre that can help lower cholesterol in blood. It states that improving nutritional content is an important part of product development.


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