Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the wordpress-seo domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/html/wp-includes/functions.php on line 6260 Potato Bread with Resistant Starch - Nutraceuticals World

What are you searching for?

Sign in
Products & Ingredients

Potato Bread with Resistant Starch

Author Image

By: Sean Moloughney

Editor, Nutraceuticals World

Aunt Millie’s, Fort Wayne, IN, has launched Fiber and Flavor potato bread, which has lower calories and higher fiber per serving than traditional white bread, according to the company. Hi- maize resistant starch from National Starch Food Innovation, Bridgewater, NJ, was incorporated into the bread because it did not change the color, taste or texture of the popular potato bread. Over 200 human clinical studies have shown that Hi-maize can address nutritional and health issues like invisible fiber fortification, calorie reduction and weight management, as well as glycemic response and energy management. Fiber and Flavor potato bread is also a good source of calcium and contains 0 grams of trans fat per serving.

Add us as a preferred source on Google

Get the latest Nutraceuticals World news, insights and analysis in your Google Search and AI experiences.

Add Nutraceuticals World as a preferred source on Google (opens in a new tab)

Keep Up With Our Content. Subscribe To Nutraceuticals World Newsletters