Many nutrition authorities believe adding fiber ingredients to commonly consumed foods will help Americans bridge the fiber gap without adding significant calories to the diet. While increasing fiber content in foods and beverages can be difficult, todays range of high-fiber ingredients simplifies the task. This Digital Issue includes market data; insight into how fiber not only improves nutritional content, but finished-product quality and shelf life as well; trends in fiber; and a buyer's guide to help food product designers, marketers and C-level executives make informed decisions on the fiber they select for their food and beverage products. Takeaways include: *Fiber is a popular ingredient but how much fiber are consumers really eating? *Ready-to-eat cereals are one of the most popular breakfast choices, but they also are becoming a go-to snack. *A comprehensive directory of suppliers offering fiber for the food and beverage industries
