date:Sep 14, 2018
es, as well as protein ice creams that use prebiotic fibers as a sugar replacement.
This may have originally been undertaken due to prebiotic fibers mildly sweet flavor profile and ability to boost the fiber claim of a product while minimizing the need for added sugars. Many of these products, however, will be formulated using the IMO mentioned above. The issue here for consumers is that this particular type of prebiotic is required in much higher doses if it is to have any sort of prebiotic ef