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Checklist: Assessing Fibres as Functional Ingredients

by Dr. Raphaëlle O'Connor

by Dr. Raphaëlle O'Connor

Raphaelle has over 25 years’ experience in the ideation,
development, and commercialisation of food chemistry,
food science, food technology, and nutrition.

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The toolkit below was designed as a useful pocket checklist for you to reference when assessing fibres as functional ingredients. It includes an overview of all the different attributes and characteristics to consider when working through this process.

If you have trouble viewing the image below, click this link to download the checklist.

Contact me at [email protected] or schedule a free 20 minute call if this is an area that you would like to work through together.

Toolkit on Fibre iNewtrition


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