July 2021, Riom, France. From BakeryandSnacks.com: After 20 years of research, Limagrain Ingredients -a subsidiary of Limagrain Coop- has introduced a ground-breaking ingredient that is set to right Europeans’ consumption of fibre. It is widely known that consumers around the globe do no consume enough fibre daily, despite its recognized health benefits. Through Europe too, national dietary surveys find…
July 2021, Riom, France. WorldBakers: Limagrain Ingredients has launched a new fiber-rich wheat flour called LifyWheat that “helps fill the fiber gap,” according to the company. The white wheat flour is reportedly ten times richer in fibers than standard fibers and contains resistant starch. Two decades in the making, LifyWheat allows for an increase in cereal products’ fiber content…
June 2021, Riom, France. While filling the fibre gap, LifyWheat confers direct health benefits to food products, such as better glycemia control, microbiota nurturing, …
February 2021. Nutrients article: The majority of research on the physiological effects of dietary resistant starch type 2 (RS2) has focused on sources derived from high-amylose maize. In this study, we conduct a double-blind, randomized, placebo-controlled, crossover trial investigating the effects of RS2 from wheat on glycemic response, an important indicator of metabolic health, and the gut microbiota. Overall,…
December 2020. Nutrients article: The human ileostomy model, widely considered the benchmark for determining in vivo starch digestibility, is not easily feasible. The ileorectostomised rat model is a possible surrogate. The RS level of HAW-R bread determined using ileorectostomised rats was 5.5 g/100 g of RS with HAW bread, compared to less than 1 g/ 100 g with standard…
October 2020, Canberra, Australia. Australian Wheat producers are growing a new type of wheat, which delivers 10 times more fibre than standard wheat. It will be exported to Japan where the country’s leading miller, Nisshin Flour Milling Inc, will produce the high fibre flour for local food manufacturers. The breakthrough means food companies can offer consumers the benefits of…
October 2020, Riom, France. Arista, which owns High Fibre Wheat IP, has exclusively licensed patents for high fibre common wheat to Limagrain Ingredients. High fibre wheat is the first wheat ever grown to bring specific health benefits for consumers, related not just to the amount of fibre but also the type of fibre for gut health. The high-fibre content…
May 18th, 2020. Numerous methods exist to measure fibers. The most appropriate method will depend on different criteria, such as molecular weight, solubility, fibre type, etc. In the document, you will find which official recommended method to use in each case, forTotal Dietary Fibre (TDF) measurement, or Resistant Starch (RS) measurement.
May 2020, Sydney, Australia. Arista High Fiber Wheat, the first wheat ever developed with human health benefits, as a patented breaking through innovation, is being challenged by competitors. All disputes were settled at the end of 2019, under favorable terms to Arista… For more information : https://www.aristacereals.com/wp-content/uploads/2020/05/20200507-AristaPatentsPR.pdf https://www.foodprocessing.com.au/content/ingredients/news/high-fibre-wheat-set-to-enter-global-market-125552136
April 2020. Catalina Mihu, editor of Asia Pacific Baker & Biscuit edition, gives an update on High Amylose Wheat. “The essential value of the HAW flour is that it brings a natural and very high content of fermentable fiber, called Resistant Starch (RS), which has a strong positive impact on blood glycemic load and human microbiota. Resistant Starch is…
July 2021, Riom, France. From BakeryandSnacks.com: After…
July 2021, Riom, France. WorldBakers: Limagrain Ingredients…