ATCHISON, Kan., August 3, 2011—MGP Ingredients, Inc. (MGPI) has published a new, more comprehensive booklet detailing recent clinical studies highlighting the physiological benefits as well as functional qualities of Fibersym® RW, the company’s unique resistant wheat starch, in bakery and other flour-based food formulations. The booklet has been produced in both printed and digital form.

“This newly enhanced informational booklet serves as a resource that highlights the value of Fibersym® as a superb source of dietary fiber.” said Ody Maningat, Ph.D., vice president of applications technology and technical services. “It fully encompasses the health and wellness benefits of Fibersym® as demonstrated in the results of clinical tests performed by various universities through collaborative projects.”

Fibersym® RW, a RS4 resistant wheat starch, is a convenient and rich source of invisible dietary fiber that can be formulated with minimal processing adjustments in a wide array of finished products, including white bread and whole grain bread products, high-protein, high-fiber bread products, pasta and noodles and extruded cereals. Fibersym® RW delivers the highest level of total dietary fiber, at a minimum total dietary fiber of 85 percent calculated on a dry basis, versus other resistant starches.

Fibersym® RW possesses a clean flavor, smooth texture and white appearance, and in combination with its low water-holding properties, this resistant wheat starch enables formulators to boost the fiber content of in a diverse range of food products. MGPI’s Fibersym® RW resistant wheat starch also provides a solution for caloric reduction in foods while providing a high source of dietary fiber in finished products, such as bakery products and other flour-based food formulations.

Additional details about this innovative ingredient and/or the company’s entire portfolio of ingredient solutions may be obtained by contacting MGPI’s food science experts by calling 866-547-2122, or by submitting a request online.