Association of Bakery Ingredient Manufacturers


The science-backed method to get fussy eaters to try high fibre breads and breakfast cereals

31st May '22

Most children are notoriously picky eaters and most don’t get enough dietary fibre, making it an official a nutrient of concern. But there is an answer. A newly published research paper reveals that high amylose wheat (HAW) flour offers a silver lining that bakery and snack producers cannot afford to ignore.

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