Functional fiber: a series of presentations from Prepared Foods' 2005 R&D Conference offered advice on the nutritional and formulation benefits of dietary fibers

Prepared Foods, Jan, 2006

To date, the Whole Grains Council does not accept flaxseed as a whole grain, and the FDA has not ruled on it. However, flaxseed contains the three components needed by a seed to be a whole grain--a bran, endosperm and germ. Pizzey quoted a July 2005 Baking Management article in which Lynn Gordon, president of Meadow Bakery, noted, "The benefits of whole grains are in the whole grains and not the claims."

The rich soluble-fiber component of flaxseed, added to its oils, makes it a solution for the replacement of trans fats in many bread and roll applications. Some 28% of flaxseed is dietary fiber in which 30%-40% is soluble fiber and 60%-70% is insoluble fiber

This fiber also contributes to the anti-staling effect of flaxseed. The inclusion of up to 8% flaxseed in a bread formulation will completely replace all other oils, helping to bind moisture, giving the smooth mouthfeel of soluble fiber and mimicking the properties of the oil it has replaced.

Structure function claims, or claims that describe the effect a food product has on the normal structure or function of the body, have been shown to be the most widely read and understood of ali label claims on food products. These types of claims now can be used on products that incorporate flaxseed. Such statements as "alpha-linolenic acid (ALA) omega-3s support cardiovascular health" are acceptable on a food label that incorporates as little as 1.3g of flaxseed per serving.

Recent testing has shown flaxseed to be oxidatively stable for more than 10 times as long as other refined sources of omega-3, arguably because of its powerful cocktail of antioxidants and other phytonutrients. This strengthens the argument for using the whole foods approach to adding nutrients to bakery goods.

"Omega-3, Fiber and More. Is it a Whole Grain?" Linda Pizzey, Pizzey's Milling, linda@pizzeys.com. www.pizzeys.com

Dietary Fiber: A Food Technologist's Perspective

Unlike other nutrients, "dietary fiber" (for nutrition labeling purposes) is defined by the method(s) used to measure it, noted Steven Young, principal, Steven Young Worldwide. Over 20 definitions were proposed between 1987 and 2001, with the American Association of Cereal Chemists (AACC) in 2000 and National Academy of Science (NAS) in 2001 proposing the two most recent descriptions. However, none are recognized for nutritional labeling purposes. Definitions and methods of analysis are evolving, as is ingredient science and technology, application technologies and marketplace demands.

The number of foods, beverages and dietary supplements containing dietary fiber has been growing at an annualized rate of 8% (by volume) since 1996. This translates to ~$20 billion (U.S. retail value) in products for 2006. Also by 2006, an estimated 25% of this volume will be attributed to "carbohydrate modified" products, i.e., fiber enhanced, low-/no-sugar, low-/no"net carb," low-calorie, medical foods, foods for special dietary purposes (diabetes, weight loss, etc.), dietary supplements, etc.