date:Nov 02, 2012
s, pies and ready meals.
Also new in September was an enzyme complex from DuPont Nutrition Health for improving the sensory quality of high-fibre bread.
A consumer research study conducted in cooperation with Lindberg Research indicates that the majority of western Europeans understand the positive effect of fibre in the diet and are aware their fibre intake is generally too low, said Anne Host Stenbak, industry marketing manager at DuPont Nutrition Health, in a statement.
The only way to e