Dietary fibres as functional and nutritional ingredients

A seminar on "Dietary fibres as functional and nutritional ingredients" will take place in Rennes, France, on 14 March 1997. The seminar is being organized in collaboration with Bretagne Innovation (the Innovation Relay Centre for the Brittany region) and will inform participants on the results of a number of EU-funded research actions relating to the use of dietary fibres.

The objective of the seminar is to inform food manufacturers about the potential offered by the use of dietary fibres as functional and nutritional ingredients. In particular, participants will be presented with information on the main results obtained within the following European research actions:

- A study on the production and utilization of fibres with enhanced functional qualities and beneficial nutritional properties (conducted under the FLAIR programme);
- Study on the physiological implications of the consumption of resistant starch in man (FLAIR);
- Conception, small-scale production and nutritional evaluation of new dietary fibre ingredients from seaweeds and seaweed by products (AIR).
For further information, please contact:

Bretagne Innovation
Mr. Benoit Nicol
18 Place de la Gare
F-35000 Rennes
Tel. +33-2-99674200
E-mail: benoit.nicol@cyberbretagne.tm.fr