FiberFlour: A simple way to improve nutrition in baked foods
Maintain a healthy and weight reducing diet without compromising on life’s luxuries with the new FiberFlour. The low carb, high fibre ‘functional’ flour is designed to improve the nutritional profile of baked goods such as pizza, bread, cakes and cookies as well as adding delicious tastes and excellent texture.
Unlike the usual 10% of fibre in most flours, FiberFlour contains an extraordinary 42%. Not only this, the flour is also low in carbs (16%), contains linseed, oat bran, a spectrum of soluble and insoluble fibres, antioxidants and phytonutrients. It can replace up to 100% flour in many recipes or added in various proportions to other flours to create products which can qualify for health & nutritional claims associated with sources of protein, phytonutrients, omega 3 fatty acids and fibres. Replacing high glycemic carbohydrates with FiberFlour in bread and other naked goods can prevent diabetes, reduce cholesterol, the risk of heart disease and promote weight loss.
The idea was produced when Dr Gerald Davies, Founder of www.lonjevity-foods.com wanted to provide an alternative flour that would tackle the growing issues related to health including diabetes and obesity.
“With many industries now producing food alternatives which are healthier, the bakery industry is under increasing pressure to conform,” commented Gerald. “However, people do not want to give up good tasting snacks and there is no reason that they should.
“Popular foods such as muffins and biscuits are among the pleasures of life, but refined flour and sugar produce high glucose and insulin levels that promote weight gain, diabetes and other health problems while higher fibre intake reduces these risks. Obtaining fibre from whole grains still comes with +70% high glycaemic carbs so FiberFlour was designed to compensate for this. We guarantee this new flour tastes just as good as standard flour, if not better!”
“We are aiming to increase awareness for FiberFlour and expand into more countries in order to improve health around the globe,” concluded Gerald. “We want to get the message across to as many customers as possible that switching to FiberFlour not only improves your health but tastes fantastic too.”