New Resistant Starch From MGP Enhances Fiber Content In Multiple Food Systems

ATCHISON, Kan., October 23, 2003—MGP Ingredients, Inc. introduces FiberStar 70™, a highly functional resistant starch that enhances fiber content and can be used to reduce carbohydrate levels in many types of foods. A wheat derivative, FiberStar 70™ is a natural fit for wheat flour-based product formulas and can partially replace flour in bakery products. Applications include breads, pasta, muffins, waffles, breakfast cereals and nutritional bars.

FiberStar 70™ delivers a minimum 70 percent of total dietary fiber. Its water-holding capacity is significantly lower than traditional fiber sources like wheat bran. "This allows for high inclusion levels of FiberStar 70™ in product formulas with only minimal formula adjustments required," said Steve Ham, director of starch products for MGP.

FiberStar 70™ possesses a clean flavor, is extremely white in color, and imparts a smooth, creamy texture in contrast to traditional fiber like bran. As a result, FiberStar 70™ maintains a nearly invisible presence in finished products. In breads, these qualities produce a whiter crumb, better taste and potentially increased loaf volume. "These qualities also allow manufacturers to offer a wider variety of food products containing enhanced fiber content," Ham said. "For consumers, this means increased opportunities to add more fiber to their diets."

Depending on the level of inclusion, FiberStar 70™ can provide finished product claims such as "Good Source of Fiber," or "High Source of Fiber." Additionally, FiberStar 70™ can be used in combination with MGP's specialty wheat proteins to provide solutions for the manufacture of high-protein, lower-carbohydrate foods.

MGP Ingredients, Inc., is a pioneer in the development and production of specialty starches and proteins derived primarily from wheat. Headquartered in Atchison, Kansas, the company also operates facilities in Pekin, Ill., and Kansas City, Kan.